Tovve

Tovve is an essential part of any of the traditional festivals or wedding meals in Bangalore and many other parts of South India. It is the simplest form of dal and tastes good on its own or with other delicacies like majjige huli.

In our traditional meal that is served on a plantain leaf, it is custom to wait for everything to be served before beginning to eat. Tovve is served on hot rice at almost the end just before the molten ghee is served. Maybe that is the reason it is always such a joy to see tovve served as it is a sign that the wait to taste the food is over.

Ingredients
1 cup Toor Dal
3 green chilies
2 tablespoon chopped coriander leaves
2 twigs of curry leaves
1 teaspoon Mustard Seeds
A pinch of asafetida
1 tablespoon oil
Salt to Taste

Preparation
Wash the Toor Dal and cook it in a pressure cooker with 2 cups of water till well done.Wash and finely chop the green chilies.
Wash and finely chop the coriander leaves.Pluck the curry leaves from the twigs and wash and keep aside.

Putting Together
Heat the oil in a pan for seasoning and add the mustard seeds.
Once the mustards seeds pop add the asafetida.
Add the chopped green chilies and coriander leaves and the curry leaves.
Add this to the cooked dal and season it with salt.
Serve with Rice.