Coconut Rice with Dal Thoy

Ingredients

• 1 cup Toor Dal (Rinsed well and soaked for 30 minutes)
• 3 cup Water (For pressure cooking the dal)
• 0.5 tsp Turmeric Powder
• 1 tsp Salt (Or to taste)
• 2 tbsp Coconut Oil (Use ghee for a richer flavor)
• 1 tsp Mustard Seeds
• 1 tsp Urad Dal (Optional, for texture)
• 0.25 tsp Hing
• 2 pcs Dried Red Chilies (Broken into halves)
• 3 pcs Green Chilies (Slit lengthwise)
• 10 pcs Curry Leaves
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Pressure Cook the Dal

   • Rinse the toor dal thoroughly under running water. Soaking it for 30 minutes prior to cooking is recommended for faster cooking and better texture.
   • Drain the soaked dal and transfer it to a pressure cooker. Add 3 cups of water and the turmeric powder.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
   • Allow the pressure to release naturally. Open the cooker and use a wire whisk or an immersion blender to mash the dal until it is smooth and creamy.
2. 2

   Adjust Consistency and Simmer

   • Place the pressure cooker with the mashed dal back on the stove over low heat.
   • Pour in 1 to 1.5 cups of hot water to thin out the dal. The consistency should be soupy and flowing, which is characteristic of Dal Thoy.
   • Add salt to taste, stir well, and bring the dal to a gentle boil. Let it simmer for 3-4 minutes, allowing the flavors to meld together.
3. 3

   Prepare the Tempering (Tadka)

   • While the dal is simmering, heat the coconut oil in a small tempering pan (tadka pan) over medium heat.