Categories
Variety Of Dals / Pulsating Pulses

Toyya

Toyya comes from the Sanskrit word ‘Toyam” meaning water. Dalithoy as the Konkani community calls it translates to Watered down Dal. Toyya is another version of Dal which is made in Konkani households. I have already posted two variations earlier. There is a fourth variant too which I will post some time later. I simply love the Dal cooked this way. The fragrance is amazing! Serve it with rice or roti!

Ingredients :

250 gms Arhar Dal/Split Pigeon peas

4 green chillies slit

2 sprigs of Curry leaves

A tsp of Hing/Asafoetida

A pinch of Haldi/turmeric powder

Salt

2 tbsps Ghee

1/2 tsp Mustard seeds 1/4 tsp Jeera/Cumin seeds

Lemon juice optional

Method:

Wash and tip the Dal into a pressure cooker. Add three glasses of water, Haldi, green chillies, a tbsp of Ghee, Hing and a sprig of curry leaves. Pressure cook to three whistles till the Dal is mushy. Whisk it well and adjust consistency by adding water if required. Add salt and bring to a boil. Heat one tbsp ghee in a pan. Drop in the mustard. After it splutters add the Jeera. Immediately drop in the curry leaves , toss and pour the seasoning into the boiling Toyya. Serve with wedges of lemon.

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