HULI TOVVE

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Tovve is a pigeon pea lentil preparation and is a daily staple- source of proteins for vegetarians. A pigeon pea dish is mandatory - it could be tovve, huli tovve, sambar, dal chutney etc. Huli tovve is prepared with ridge gourd, greens, cucumber, pumpkin, chow chow etc. Posted here is a huli tovve using capsicum - a rich source of vitamin C.
  • Ease - moderate
  • Time preparation - 15 minute
  • Cooking time - 20 - 30 min
Ingredients


  • Tur dal - 1 cup
  • Capsicum - 2 big sized
  • Tomatoes - 2 large
  • Urad dal - 3/4 spoon
  • Channa dal - 3/4 spoon
  • Cinnamon- 2 inch
  • Hing- 4-5 grains
  • Cumin-3/4 spoon
  • Pepper-1/2 spoon
  • Poppy seeds - 3/4 spoon
  • Coriander seeds - 1 spoon
  • Red chillies - 3 -4,
  • Coconut grated - 1/2 cup
  • Musrtard seeds 1/2 cup
  • Curry leaves - 2 sprigs
  • Coriander - 2 sprig
  • Soil for seasoning
  • Turmeric- 1 generous pinch
  • Salt - 1 1/2 spoons( to taste)
Method
  • Wash and cook tur dal (pigeon pea lentil) in a thick bottomed pan with 6 -7 times by volume of water. Add turmeric and 1 spoon oil.
  • Wash and cut capsicum and tomatoes as shown
  • Grate coconut, chop coriander leaves and keep aside
  • Once the dal is almost cooked add cut capsicum and tomatoes.
  • Let them soften. add salt and simmer.
  • In the meanwhile in a wok roast channa dal, urad dal, hing, cinnamon and pepper. Add poppy and roast it lightly. Grind the roasted stuff with coconut, chillies, cumin to a coarse paste.
  • Add this paste to cooked dal and vegetables. Season with mustard and curry leaves*. garnish with chopped coriander.
  • Tovve is ready to savour.
  • *Seasoning - heat oil in a wok add mustard seeds after they splutter add curry leaves.


Pair this tovve with hasi majjige huli/majjige huli or have it singly with plain rice/chapathi.
Tovve will taste great with curd chilly/sandige/vathal.



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