Also known as dali saar, this recipe originally hails from the Chitrapur Saraswat Brahmins of Coastal Kannada and comes to us via Madhur Jaffrey. Saar means "juice" or "juice-like," so this dal tends to be very thin, and is meant to be eaten with rice. The cooking talents of brides used to be judged by their ability to make a simple dali saar.
Recipe Summary test
Oily toovar dal, which has been cleaned and oil-rinsed to preserve freshness, can be found at Indian groceries or kalustyans.com. This recipe doubles and even triples easily, and it's well worth doing so, as you'll want to have this around for more than one meal. In step 3, the spices should be in the oil just long enough to start popping and become fragrant: Too long and they'll burn, so have everything on hand ahead of time.