How to make Toi Kadhi

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split pigeon pea (toor dal/arhar dal) (तुवर दाल/अरहर दाल), Turmeric powder (हल्दी का पावडर)

Cuisine : Goan

Course : Dals and Kadhis

Toi Kadhi

Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar.  The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies.  Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.      

For more recipes related to Toi Kadhi checkout Keoti Dal, Dal Dhokli, Methiwali Arhar Dal, Mysuru Rasam . You can also find more Dals and Kadhis recipes like Chatpati Moong Daal, Sabz Bahar Arhar Dal, Sprouted Beans Kadhi, Kiri Hodi.

Toi Kadhi Recipe Card

Toi Kadhi

Prep Time : 31-40 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Toi Kadhi Recipe

  • Split pigeon pea (toor dal/arhar dal) soaked for 20 minutes and drained 1 cup

  • Turmeric powder 1/4 tsp + a pinch

  • Salt to taste

  • Oil 1 1/2 tablespoons

  • Garlic cloves sliced 6-8

  • Tomato finely chopped 1 medium

  • Cumin powder 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Black peppercorns 1/4 teaspoon

  • Tamarind paste 1 tablespoon


Step 1

Pressure cook pigeon pea in sufficient water alongwith a pinch turmeric powder and salt for 12-15 minutes or for 3 whistles. Remove from heat and set aside.

Step 2

Heat oil in a non-stick pan. Add garlic and sauté till they turn golden.

Step 3

Add tomato and cook till the tomatoes turn mushy.

Step 4

Add cumin powder, ¼ tsp turmeric powder, red chilli powder, crushed peppercorns and salt. Mix well.

Step 5

Add the cooked dal and stir to mix. Add tamarind paste and mix well.

Step 6

Add 1 cup water, stir to mix and bring it to a boil.

Step 7

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.