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Pepper dal, holding laddle full of konkani style dalitoy.
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5 from 11 votes

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

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.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dinner, Lunch
Cuisine: Goa, karwar, Konkani, Mangalore, Udupi
Servings: 6
Calories: 141kcal
Author: Kushi

Ingredients

  • 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

Instructions

  • 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.
    1 cup Toor Dal or Pigeon peas, 3 cups Water
  • 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.
    1 tablespoon Ghee, 1 tablespoon Black peppercorns, ¼ teaspoon Turmeric powder
  • 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, crushed black peppercorn and bring this to boil.
    2 Green chilies, 6 to 8 Curry leaves, 1 teaspoon Salt, ⅛ to ¼ teaspoon Asafoetida
  • 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.
    1 tablespoon Cooking oil, 1 teaspoon Mustard seeds, 2 Dry red chilies, 4 to 6 Curry leaves, ⅛ to ¼ teaspoon Hing

Nutrition

Calories: 141kcal | Carbohydrates: 18g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 6mg | Sodium: 465mg | Potassium: 77mg | Fiber: 5g | Sugar: 2g | Vitamin A: 215IU | Vitamin C: 57mg | Calcium: 36mg | Iron: 1mg