Tovve - Divide and Devour

  "Never eat more than you can lift. " -- Miss Piggy

I have been stuck somewhere in North Karnataka for a while. To push myself ahead, I am posting a simple recipe from Karnataka.

Today's recipe is Tovve, under the Divide and Devour feature. It is basically plain dal, Karnataka style. Who does not like dal ? 
It is the most comforting of all dishes and is easy to make.

District - Chamarajanagar
Recipe - Tovve

Chamarajanagar was originally known as Arokottara. Chamaraja Wodeyar, the Wodeyar king of Mysore was born here and hence this place was renamed after him.

It is the southern most district in the state of Karnataka. It was carved out of Mysore district in 1998.

Ingredients :

Toor Dal - 1/2 cup - Washed and drained
Tomato - 1 - chopped fine
Turmeric Powder - 1/4 tsp
Ginger - 1 inch piece - crushed
Hing - a generous pinch

Green chillies - 2 - Slit in to two
Coriander leaves - Chopped - 2 Tbsp
Lime Juice - Juice of half a lemon
Tamarind - small ball  (Size of a small Gooseberry ) - Soak in hot water and extract 4 tsp of juice
Salt to taste

For seasoning :

Ghee - 1 tbsp
Jeera - 1/2 tsp
Red Chillies- Byadagi variety - 2
Curry leaves -2 springs

Method :

1. Pressure cook the dal till it is well cooked. Keep aside. Wait for it to cool and then mash it well.
2. Heat the ghee in a pan, add Jeera, red chiiles and curry leaves.
3. When they stop spluttering, add the tomatoes, crushed ginger, green chillies, turmeric powder and tamarind juice. saute for a few minutes. Add about 1/2 cup of water and allow it cook for sometime.
4. Add the mashed dal, salt and hing. Adjust water as per the consistency required. Bring it to a boil and then switch off the flame.
5. Finally, add lemon juice and coriander leaves. Adjust salt and lime juice according to your preference.
6. Serve hot with steamed rice.