10 Authentic Indian Recipes Your Dadi Never Wrote Down

3. Dali Toi — Goan dal finished with coconut and tamarind

Dali toi is a Goan-style dal where coconut and souring agents like tamarind or kokum lend a coastal brightness to a humble lentil pot. Many grandmothers in coastal regions cooked dal to a soft comfort and then finished it with a quick coconut-tempering or a ground coconut-tamarind paste—techniques that brighten and thicken without heavy cream. The charm is in the balance: earthy lentils, mild heat, a tang that cuts through, and a coconut whisper that lingers. Traditionally served with rice, a spoonful of dal-toi can anchor a multi-dish thali or shine on its own with a spoon of pickle. For cooks abroad, canned coconut milk provides the coconut element, while ready tamarind paste offers consistent sourness; adjust both to taste. Use split red lentils (masoor dal) or yellow split pigeon peas (toor dal) according to availability, and aim for a soft but not mushy texture. When your dadi tempered mustard seeds or curry leaves last, she was adding aroma and a final flourish—don’t skip that simple step for the authentic finish.