How to make Mangalorean Toi -

Tuvar dal boiled with ginger and green chillies and tempered with asafoetida.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Split Pigeon Pea, Curry Leaves (कड़ी पत्ते )

Cuisine : Karnataka

Course : Main Course Vegetarian

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For more recipes related to Mangalorean Toi checkout Dhansak, Elimachi Rasam, Dal Capsicum Sabzi, Jain Dal Dhokli . You can also find more Main Course Vegetarian recipes like Chawli ni Bhaji Mirchi ka Salan-SK Khazana Chane Jaiselmer Ke Vegetable Jhalfraizee

Mangalorean Toi

Mangalorean Toi Recipe Card

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Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Mangalorean Toi Recipe

  • Split Pigeon Pea soaked 1 cup

  • Curry Leaves slit 2

  • Ginger crushed 1 inch piece

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Pure ghee 2 tablespoons

  • Dried red chillies 2

  • Asafoetida 1/4 teaspoon

  • Mustard seeds 1/2 teaspoon

  • Curry leaves 10-15

Method

Step 1

Drain and boil dal with 4 cups water, green chillies, ginger, salt and turmeric powder till completely soft.

Step 2

Blend with a hand blender till smooth. Heat ghee in a small non stick pan.

Step 3

Break red chillies and remove seeds. Add asafoetida, mustard seeds, red chillies, curry leaves to the ghee and sauté for ½ minute.

Step 4

Add to the dal and cover immediately to trap flavours. S erve hot with rice.

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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 www.sanjeevkapoor.com 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.