Dal Thoy

Dal Thoy is a spiced dal made with minimal ingredients. It is a great soup to serve on a chilly night with some Indian flat bread. In Goa, it is served with steaming rice.

Dal Thoy

Dal Thoy

Recipe by Ushakal GroupCourse: Main Course, VegCuisine: IndianDifficulty: Medium


Prep time


Cooking time


Total timeminutes


  • 1 cup toor dal

  • 3-4 green chillies, vertically cut

  • 1-inch piece ginger

  • Coriander leaves (optional)

  • 2 – 3 Kokum Solla

  • 2 tspns ghee or coconut oil

  • ½ tsp mustard seeds

  • Few Jeera seeds

  • 1 – 2 Red Dried chilli, cut into 2 – 3 pieces

  • Pinch of sugar

  • Pinch asafoetida

  • 4-5 curry leaves

  • Salt


  • Dal Cocking:
  • Cook dal in pressure cooker, green chilies and finely chopped ginger. Typically, it gets cooked in 1 whistle if dal is fresh or it takes about 3 – 4 whistles. Dal must be cocked till it is soft.
  • To the cooked dal add salt and pinch of sugar. When dal turns very smooth take off the heat.
  • Add Kokum Solla and garnish it with finely cut coriander leaves and keep it aside to cool.
  • Seasoning:
  • Now, heat ghee or oil and add mustard. When mustard starts popping, add Jeera. Continue heating on low flame till Jeera turns brown.
  • Add Red chillies (broken into pieces), Curry leaves, and Asafoetida.
  • Pour this seasoning over the cooked dal. Mix it well. Check for salt and sugar taste.
  • Serve Dal Thoy with hot rice.

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