To start making Togari Bele Tovve recipe, soak the dal in water for about 30 minutes.
Wash the dal thoroughly with water.in a pressure cooker, add soaked dal, 1/2 teaspoon turmeric powder, 2 cups water and cook on high pressure for 3 times. Turn off the flame and let the pressure release naturally.
Soak the tamarind in a bowl of hot water and extract the tamarind juice. We need 1-1/2 cups of tamarind juice for cooking.
Once the dal is cooked, lightly mash the dal with the back of a spoon.
in a Wok/kadaiadd ghee and heat gently over medium heat.
Once the ghee melts, add mustard seeds followed by curry leaves, ginger and green chillies.
Cook until the ginger aroma dissipates and lightly fry the chilies.
Add tamarind water to the pot and bring to boil.Add remaining turmeric powder
Let it boil. Once the raw smell of tamarind disappears, add cooked dal and required amount of salt.
Cook until foam forms on top of stove. Make sure not to boil it again.
Season to taste and stir. Turn off the flame. Add lemon juice and mix well.
Garnish with coriander leaves and serve with rice or idlis
Tovve can be prepared with Moong dal by following the same steps. One can adjust the amount of tamarind to their liking or avoid it altogether. In this case, add lemon juice.
Serve this humble Togari Bele Tovve with steaming hot rice, beetroot tolan Or use with Spongy Idlis mysore chutney Satisfy your stomach and taste buds.
