Pepper Dal, also known as Karkala temple-style dalithoy, dali tove, meere dali, daali toy, thoy, thove, konkani style dal, is easy to make dal recipe using toor dal (lentil). Pepper Dal can be served with steamed rice or with Indian breakfast items like idli, dosa, shevige, etc.

There are several recipes that you can make with any variety of dal. This recipe is very special to me. Pepper Dal is a popular style of dal prepared at the Venkatramana temple in my hometown, Karkala. No fancy ingredients are required to prepare this dal recipe. The unique flavor and spiciness in the recipe comes from sauteing whole peppercorns in ghee which are then crushed and added to the dal.

Dal is also known as Amchigeles Kuldev (diety), and amchis would definitely know why :-):-)

When I make dal, my family prefers it to be of thick consistency, and thus I add less water after the dal is pressure cooked. You can adjust the water as needed.

When making dal in large quantities, especially in temples, rice is sauteed with peppercorns, crushed to a fine powder, and added to the recipe to make the dal thicker. Since we prepare dal in comparatively small quantities at home, we can skip the addition of rice while sauteing peppercorns.

Some people feel gassy and bloated after eating dal or find it hard to digest toor dal. To address this, add hing (asafoetida) while cooking dal. If you do not like the flavor of hing, then add a few cloves of garlic.

Ingredients for Pepper Dal | Karkala Dalitoy | Dali Tove | Easy Dal Recipe

1 cup Toor Dal or Pigeon peas
3 cups Water
1 tablespoon Ghee
1 tablespoon Black peppercorns
¼ teaspoon Turmeric powder
2 Green chilies, slit
6 to 8 Curry leaves
1 teaspoon Salt, adjust to taste
⅛ to ¼ teaspoon Asafoetida or Hing

For the tempering

1 tablespoon Cooking oil
1 teaspoon Mustard seeds
2 Dry red chilies
4 to 6 Curry leaves
⅛ to ¼ teaspoon Hing or Asafoetida

How to make Pepper Dal | Karkala Dalitoy | Dali Tove | Easy Dal Recipe

Nicely wash the toor dal 2 to 3 times in water. In a pressure cooker, add toor dal and 3 cups of water. Cover and cook for 3 whistles. One on high flame and 2 on medium flame. Let the pressure release naturally.

Meanwhile, in a pan on medium heat, add ghee. Once hot, add peppercorns and saute for a minute or 2 until it splutters. Switch off the flame. Add turmeric powder and saute for a few seconds. Transfer this to a mortar and pestle and crush it as fine as possible. Check out the video here on making of dal.

Open the pressure cooker and nicely whisk the dal. Switch on the flame to medium. Add 1 cup of water or adjust to desired consistency, salt to taste, green chilies, curry leaves, hing, and crushed black peppercorn and bring this to a boil.

Meanwhile, in a small pan, add oil. Once hot, add mustard seeds. When mustard seeds start to splutter, add red chilies, and curry leaves, and saute for a few seconds. Switch off the flame. Add hing/asafoetida powder and mix. Add this tempering to the dal and mix.

While you are here, also check out my popular mixed vegetable dal recipe.