• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • About
  • Recipes
  • Features
  • Contact

Rupal Bhatikar logo

18/04/2024 Goan Recipes

Goan Daliche Toy

Jump to Recipe Print Recipe

This recipe for Goan Daliche Toy is made in most Goan homes and uses just a few ingredients for an incredibly comforting meal.

Goan style Daliche Toy Dal

While popular culture would have you believe Goans only eat fish curries and vindaloos, a lot of vegetable and grain/pulse forward dishes form a big part of the Goan home cooking repertoire. Just like every state/region in India, Goa too has recipes for dal unique to us. And this Goan Daliche Toy is one such recipe.

Easily one of the simplest and most comforting, Goan Daliche Toy relies on simple ingredients used in the right proportions and at the right time to produce a delicious result. You should be able to taste each ingredient that goes in and that’s what makes this truly frugal dal, extraordinary!

Kitchen Notes

Whenever you’re cooking any dal – it is important to soak them for at least 30 minutes if not longer. This helps the lentils to cook quicker and produce a creamy result. Scientifically, it helps the body digest them better and removes gas-causing compounds from the lentils. For creating a creamy texture in dal, once the lentils have come to a boil, reduce the heat to a gentle simmer, and use the back of a spoon to gently mash some of the lentils.

The mastery of a good Goan Daliche Toy comes from balance so I recommend spending an extra minute to do this. You want to taste a gentle heat from the green chilli, freshness from tomatoes (so be careful not to overcook them), creaminess from the lentils, brightness from the lime juice and the sugar just brings out all these flavours without actually tasting ‘sweet’.

Goan style Daliche Toy Dal

Best enjoyed with serve of steamed rice, a stir fried vegetable, some pickle/papad and a bit of yogurt and you’ll have yourself the perfect meal.

Goan style Daliche Toy Dal
Print Recipe

Goan Daliche Toy

Course: Main Course
Cuisine: Goan, Indian
Author: Rupal Bhatikar

Ingredients

  • 1 cup Split Red Lentils
  • 1 Green Chilli (slit down the middle)
  • 1 tsp Turmeric Powder
  • ½ cup Tomato (chopped)
  • 1 tsp Salt
  • 3 cups Water
  • 1/2 tsp Sugar/Jaggery
  • 1 tsp Lime Juice
  • 10-12 Fresh Coriander Leaves (roughly torn)

For the Tempering

  • 1 tbsp Ghee or Neutral Oil (if vegan)
  • ¾ tsp Black Mustard Seeds
  • ⅛ tsp Asafoetida/Heeng (see notes for substitutions)
  • 6-8 Fresh Curry Leaves

Instructions

  • Wash the split red lentils in a colander until the water runs clear. Soak them covered in water for atleast 30 mins. Discard soaking water when ready to cook.
  • Once soaked, add the green chilli, salt, water and turmeric powder to the lentils. Bring the pot to a boil on a medium flame. If you see any foamy impurities, skim them out.
  • Once the lentils have come to a boil, reduce the heat to a gentle simmer. Using the back of a spoon, gently mash some of the lentils to make the final dal creamy. Its important not to over-cook the dal – you till want some texture.
  • Now, add the chopped tomato and let it cook until softened slightly. Add the sugar and adjust seasoning if necessary.
  • For the tempering – heat the ghee (use a neutral oil if you'd like to make this vegan). Add the mustard seeds, let them bloom and splutter in the oil on a low flame. Turn off the heat and immediately add the heeng (asafoetida) and the curry leaves and quickly pour this tempering to the dal and mix through nicely and turn off the heat.
  • Add the lime juice and taste the dal for balance. Garnish with coriander leaves and let it rest for about 15-20 minutes before you serve.
  • Serve your dal with some steamed rice, a side of vegetables or greens and some yogurt.

Notes

  1. Asafoetida (heeng) is a gum extracted from ferula, a herb in the celery family. Available in powdered form in all Indian grocers in Australia. It is traditionally used in dishes where no aliums are used (no onion/garlic) and adds umami/savoury notes. If you are unable to find it, replace with garlic powder.

For other delicious recipes from the blog, click here. If you make this recipe and love it, let me know in the comments below. When sharing on Instagram, tag me @rupalbhatikar.

Categories: Goan Recipes Tags: Goan Dal Recipe, Goan Dal Toy, Goan Daliche Toy, Goan Vegetarian Recipe, Indian Curry Recipe, Indian Dal Recipe, Indian Food Recipe

Previous Post: « Kerala Prawn and Green Papaya Theeyal
Next Post: Raw Mango Quick Pickle »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

GET NEW RECIPES STRAIGHT TO YOUR INBOX

Follow for More

Rupal Bhatikar

rupalbhatikar

Goan Calamari chilli fry with its perfect partner Goan Calamari chilli fry with its perfect partner - slices of the @ovensstreetbakery Turkish bread. A stir fry of onions, tomatoes, ginger and garlic, just a few spices, coconut vinegar and tender local calamari. Finished with a few burst cherry tomatoes. Eaten on a sunny afternoon with a cold cider. Like being at the beach at a shack back home (I wish) but will do nicely on an autumn day. #goanfood #indianfood
highlights from our family road trip along great o highlights from our family road trip along great ocean road/ otway national park- camping, ocean, wildlife (swipe for some adorable 🐨& 🦘spotting in the wild), bonfires, cooking, eating and drinking. more weekends like these would be great 😌#australia #roadtrip #greatoceanroad
Bangalore’s famous Nagarjuna style Chicken birya Bangalore’s famous Nagarjuna style Chicken biryani (IYKYK) with a grated cucumber raita. This style is traditionally made in large heavy bottom pots - more like a pulao where the meat and short grain rice is cooked together in a rich meat stock instead of layering. Rich with flavours of green masala (coriander-green chilli-ginger-garlic) and the earthy perfume of whole spices. Every grain of rice feels so moreish. Having eaten for years at Nagarjuna before I moved out of India, this still remains one of my absolute favourites! India has such a rich selection of biryanis to learn about and I’m forever it’s dutiful student #indianfood #indiancuisine #biryani #chickenbiryani
A little bit fusion-y this one but really worked - A little bit fusion-y this one but really worked - chopped prawn & Charred Corn cooked with roasted tomatoes, smokey red peppers and garlic. Topped with a scallion-coriander stem -ginger relish (very Asian inspired IYKYK). Mopped with freshly baked focaccia. Very good, would do again! #homecooking #prawns #melbournefood #inmykitchen #summercooking
it was everything I hoped it would be and more ♥ it was everything I hoped it would be and more ♥️ @yayoikusama_ at @ngvmelbourne January 2025
“O Time: hold still awhile. I have so much more work to do. There are so many things I want to express. But time just keeps ticking away, and the earth never for an instant ceases to turn.” What an incredibly rich and inspiring life of creating constantly, what an example of living big through it all. #yayoikusama #melbourne #australia #yayoikusamaexhibition
In all the years I’ve made bread of any kind (fr In all the years I’ve made bread of any kind (from this @mountzeroolives olive oil & @olssonssalt flaky salt focaccia to the humble Indian roti and puri), both as a chef and home cook, I’ve repeatedly been humbled by it. Every instance it hasn’t gone to plan(it happens more than you think), it’s given me sleepless nights. I’ve over analysed the hydration, the yeast, my technique, et all. But the joy it brings every time I get any success from making it is hard to match - when the crust is just right, big pockets of air, properly seasoned, perfectly risen, to tear with your hands. I owe a lot of my ability with bread to making chef @jacqueline_challinor’s recipe during my time at Nomad - there’s something to be said for making it first thing every work day, cooking it and then watching people enjoying eating it. I’m always soooo going to be that Pao(the word for bread in Goa) loving girl! #focacciabread #breadbaking #melbournefood #breadmaking
A plate of expertly made poha and coffee is truly A plate of expertly made poha and coffee is truly one of the greatest breakfasts to ever exist! (Upma could never compete 😏)The Goan Batat Fov/Poha is a typical vegan savoury breakfast commonly enjoyed in homes across the state - cooked with potatoes and with or without onion. The fragrance of curry leaves, the crunch from toasted peanuts and brightness of lemon juice are some of the key flavours to the dish. Topped with crispy sev for that extra crunch *chefs kiss * #indianfood #indiancuisine #indianbreakfast #kandapoha #goanfood
A little Mexican Fiesta - beer battered Old bay sp A little Mexican Fiesta - beer battered Old bay spiced fish tacos with avocado-jalapeño crema, tajin spiced charred corn, peppers and onions, a lime-y carrot-cabbage slaw and a cherry tomato salsa. Lots of hot sauce & cold beverages on the side. What else do you need on a hot summer day? #mexicanfood #melbournefood #inmykitchen #reelsinstagram #beerbatteredfish
A slice of life… Aussie Summer edition. How I lo A slice of life… Aussie Summer edition. How I love summer produce - the heirloom tomatoes 🍅 are popping off in our home garden patch right now. So are the jalapenos and peppers! With every year, we get a little better at the gardening and they taste even better! Wouldn’t be an Aussie summer without cold prawn rolls (now a staple) for picnics. And making more desserts than ever before - a classic creme caramel eaten on the balcony. 🎶 ☀️ #aussiesummer #melbournefood #homegarden #australia #tomatoes🍅
Raw Mango Rice (Karnataka style Mavinakayi Chitran Raw Mango Rice (Karnataka style Mavinakayi Chitranna) - hot days made better with cooling meals like this! Always reminds me of Bangalore Darshinis(IYKYK). Taking leftover day old rice(I’ve used a Indian short grain variety called Jeerga Samba) and tossing it with crushed raw green mango, red chillies and garlic, tempered with lots of textural ingredients like peanuts, curry leaves, mustard seeds and urad dal. Tossed it all together. Eaten with a side of yogurt raita with grated cucumbers. Summer in a bowl! #indianfood #mangorecipes #karnatakafood #southindianfood #homecooking
Confit Chicken (absolutely incredible cockerel fro Confit Chicken (absolutely incredible cockerel from @aurumpoultryco) with heirloom carrots, lemon, tarragon & garlic. Served with a three pepper sauce (white, black & pickled green peppercorn) with mushrooms. These marylands were brined and slow cooked in @mountzeroolives olive oil and yielded the most delicious tender meat ever! The caramelised lemons, garlic and carrots *chefs kiss*. And now I have a little jar of schmaltz(chicken fat-olive oil) to make even more delicious things! #melbournefood #confitchicken #inmykitchen #roastchicken #homecooking
Out with the old (year), in with the new (year 202 Out with the old (year), in with the new (year 2025). Hope this year brings us the things that truly matter - contentment in everything we do, the love & support of our people, the ability to stand for what’s right and keeping us in touch with reality(outside the internet). 2024 was a tough year for a lot of people in many ways(it definitely pushed me in ways I wasn’t prepared for) but if there was one place that always brought me joy it was being in my kitchen and I never once took that for granted - cooking, learning and re-learning (as a chef as well as a home cook). I hope 2025 brings me many more of those moments- to cook and share food & culture, familiar and new traditions, to bring everyone to the dining table for a good meal and great conversations. Happy New Year People! 🥳P.S the beautiful framed art in my kitchen in the second photo is by @shengyi.lee #newyear #happynewyear #2025goals #inmykitchen #melbournelife
Roast chicken, brown mushroom, leek & tarragon ski Roast chicken, brown mushroom, leek & tarragon skillet pie because how good is making everything in one pan 🤣 Brined and roasted chicken breast, browned mushrooms, green peas, a base of garlic, leeks & celery, seasoned with tarragon vinegar, mustard & pepper. A bit of flour and chicken stock. A generous garnish of chives, parsley & tarragon. Store bought puff pastry, egg wash & sesame seeds. All in one skillet! #homecooking #aussiefood #chickenpotpie #australianfood #melbournefood
Favourite Christmas lunch snacks - some oysters to Favourite Christmas lunch snacks - some oysters to start, a little caviar-cultured creme fraiche-potato gems situation, a @nigelslater tartine of two salmon (but made with hot & cold smoked trout), mussel escabeche w confit garlic& smoked paprika aioli. Snacks must be made for the long periods when the bread is still baking in the oven and meats are resting 🤣 how good is a day of nibbling constantly with music and good company at home! #christmas2024 #melbournefood #aussiechristmas #snacksonsnacks
This Christmas, we traded our pavlova for a Black This Christmas, we traded our pavlova for a Black Forest Trifle ala the queen herself @beatrixbakes (recipe on @kitchenwarehouse) with a few adaptrixes(that I hope would make her proud) - there’s cherry jelly made from fresh cherry juice, a rich dark chocolate cake (soaked in Pedro Ximenez sherry), cherries roasted in verjuice, fresh cherries, Valrhona chocolate custard and a whipped salted vanilla mascarpone cream. Really need to work on those clean lines but what fun assembling this was. The flavours are proper nostalgic and made @mangubhatikar very very happy. Merry Christmas to you and yours! 🎄Hope your day is spent in the magical spell of good times with loved ones over delicious food, great conversations and even better wine! 😆  #Christmas2024 #aussiechristmas #melbournefood #trifle #blackforestcake #christmasvibes
Follow on Insta

Featured on Dirty Linen Food Podcast

Dirty Linen Food Podcast Rupal Bhatikar

Featured on ABC Everyday

ABC Life Swapping a corporate career for culinary school in your 30s

Featured on The Guardian Australia

Guardian Australia how to make a great Indian curry

Featured on Broadsheet Melbourne

Rupal Bhatikar Broadsheet Melbourne Raw Green Mango Dal

Footer

ACKNOWLEDGEMENT OF COUNTRY

I feel very privileged to live, work and cook on Country. I am grateful every day for the opportunities it brings me and my loved ones. I acknowledge the Wurundjeri people of the Kulin Nation as the Traditional Custodians and Owners of the lands and pay my respects to their Elders past, present and emerging.

© 2020-2025 RUPAL BHATIKAR. ALL RIGHTS RESERVED