Posts Tagged ‘thoy’

Chonya Thoy/Udhaak(Bengal Gram Side Dish)

The chana is to be soaked in water for at least 6 hrs before cooking. Pressure cook the soaked chana. After the 1st whistle, bring the flame to low and cook for another 20 mts. Decant the water from the cooked chana, which is used in the preparation of  the above dish and  the chana is used for preparing the dry curry(Chonya Upkeri-see recipe list).

The above water content  is used by the Konkani community for preparing a side dish.  In Konkani parlance, it is called Chonya Udhaak. It can be consumed only with rice, as it is watery in texture and does not contain any solid content. But it is very tasty. It is used in place of Dal/Dali Thoy, whenever the bengal gram preparations are made in the house.


decanted cooked chana water-2 cups,

red chilli-1,

jeera-1 tsp,

mustard seeds-1 tsp,

hing-1/8 tsp,

pepper crushed-1/2 tsp,

coconut oil-2 tsps,

salt to taste,

curry leaves.


Boil the chana water with salt in a vessel .

In a pan, heat oil, add mustard seeds.

When it splutters, add the curry leaves and bring the flame to low.

Add all the other condiments and finally add the chana water.

The dish is ready and can be served after 5 mts.

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Dali Thoy (with moong dal)

1 cup moong dal, washed well
2-3 cups of water
Salt as required
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp black pepper
1/2 tsp cumin seeds (jeera)
1 dried red chilli
a few curry leaves
a pinch of asafoetida (heeng)
coriander leaves – optional

Cook dal with water. Boil with sufficient water and salt. After cooking, add more water to dal until desired consistency is reached. Heat oil in a separate pan. When hot, add spices and chili to the oil, and fry. Add oil mixture (phanna) to the dal. Optionally, add chopped coriander leaves.

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Dali Thoy (with toor dal)

Dali thoy is an intergral part of Konkani meal and it is easy and  simple to cook.


1 Cup Toor Dal
2 cups of water
Salt to taste
2 teaspoon coconut oil
2 Green chillies
Mustard seeds and curry leaves for seasoning ( Phanna)


Cook dal with 2 cups of water in a pressure cooker. Add water to the cooked dal for desired consistency. Add salt to taste and chopped green chillies. Boil well. In a separate small pan, heat coconut oil .  Add mustard seeds and curry leaves to the oil. Cover and heat, until the mustard seeds stop spluttering. Add this seasoning (the phanna) to the dal.

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