Karwari Daali Toie/ Karwari Daal

As promised, here is the recipe for this delicious daal recipe. If you go along the Karwar coast and eat at tiny eateries (khaanavals) or even at people's homes, you will always get this delicacy. The locals love to add a dollop of home made toop (ghee) for added flavour. Best served hot on rice with a side of ivy gourd dish, pickle, papad, stir-fried potatoes (recipe coming up in a day) and a carrot salad. This is a vegan and vegetarian meal with no garlic. Really great on days when you want to have a light, vegetarian yet nutritious meal. In fact, this combination features very regularly at home on Mondays because we like the depth of flavours this thaali has. Any leftovers can be refrigerated and heated & eaten the following day.

Here's what you need to make Karwari Daali Toie -

2 teacups Toor Daal

1/2 teaspoon turmeric powder

1 tablespoon grated ginger

1 green chili slit

1 teaspoon mustard seeds

6-7 fresh curry leaves (dried are okay if you can't find fresh ones)

1/4 teaspoon asafoetida powder (to avoid flatulence)

1 dried red chili (typically a type called Byadgi is used but dried Kashmiri Chili works well too)

1 tablespoon ghee/ oil if you want to make it vegan but ghee adds a special flavour

1/2 lemon 

Water

Salt to taste

Method

Wash the toor daal multiple times in water. Soak daal in water and keep for 30 minutes. 

In a deep bottomed vessel, add the toor daal, ginger, green chili, turmeric powder and water and allow to boil.

Once the daal is cooked add salt and mix.

Now, it is time to temper this daal.

In a small vessel with a handle, add ghee/oil, mustard seeds, curry leaves, asafoetida powder and dried red chili.

Heat the vessel.

Once hot and sputtering, add this mix carefully into the daal. Be very careful while doing this, as the daal can sputter so keep a safe distance. 

After adding, cover the daal and allow to cook on low for 2-3 minutes.

Shut off the heat and then serve. It is served with a dollop of ghee on top and some freshly squeezed lemon juice. 

Enjoy!