SOUTHEKAI TOVVE/VELLARIKAI TOVAYAL/DOSAKAYA PAPPU/CUCUMBER WITH LENTIL

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Toor dal is also referred to as lentils or split pigeon peas. This dal is the major source of proteins and is used in daily cooking to prepare sambar, huli tovve, tovve, rasam. Tovve which is a non spicy Indian dish is often served with rich spices over rice, and is a staple in many Indian restaurants and households. Without tovve feast is deemed incomplete. Cucumber, ridge gourd and amaranth (dantina soppu) are generally used for preparing this dish.
  • Ease - easy
  • Time - 1/2 hr.
  • Serves - 1 bowl full
Ingredients
  • Tur Dal - 1 cup
  • Cucumber - 1 medium sized
  • Coconut - 1/2 cup
  • Cumin - 1/2 spoon
  • Green chillies - 2
  • Curry leaves - 2 sprigs
  • Coriander - 2 sprigs
  • Hing - 1 pinch
  • Turmeric - 1 pinch
  • Oil - for seasoning
  • Mustard seeds


Method
  • Wash and pressure cook tur dal with turmeric
  • Add chopped cucumber and cook till soft
  • Add coconut and salt bring to boil
  • Add seasoning and serve
Seasoning - Heat oil in a wok, add mustard seeds, after it splutters add cumin, chillies, curry leaves, coriander, hing in that order.

Tips
Tovve pairs well with majjige huli/kadi and tastes excellent with fried curd chillies.

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