Aayi’s Recipes Konkan/Konkani food blog, Indian culinary treasures

Daali thoy is the most basic and most loved dish in Konkan cuisine. So it was the first recipe I posted on this blog. Konkanis just cannot live without this simple daal. When I posted this first recipe, I thought there is only one way of making this dish. But within few days I was very clear that the daali thoy I know is what we follow in North Kanara. There were many more variations to it and a particular thing that caught my attention was Goan daali thoy which Shubhada mentioned in her comment.

Adding coconut milk to this dish was very new to me, but I knew it would taste great since we both are great fans of coconut. I had never tasted this before but I thought my husband might have tasted it. So when I asked him, he said, “Goan daali thoy is very different with whitish color. It tastes slightly different. It is very tasty”. I gave it a try and it was absolutely tasty. Ready made coconut milk cans came to my rescue here, because I would never have made it from scratch at home. Thanks Shubhada for sending me this recipe.

Ingredients:
3/4 cup toor daal
2 tbl spns thick coconut milk(fresh coconut milk is preferred)
1/2 tea spn chopped ginger
3-4 green chilies
2 red chilies
1/2 tea spn mustard seeds
A pinch asafoetida
4-5 curry leaves
1/2 tea spn sugar(optional)
Ghee
Salt

Method:
Cook toor daal with ginger and green chilies in cooker till it is soft. (I added turmeric to the daal when I cooked it, but it is not added traditionally).
Take out the daal and cook. Add coconut milk, salt and sugar(if using. I didn’t add it).
Heat ghee and add mustard seeds. When they start popping, broken red chilies, curry leaves and asafoetida. Add this seasoning to the daal. Serve hot with rice.

Serves : 2-3
Preparation time : 20mins