Togari Bele Tovve Recipe (Toor Dal Rasam)
Experience the delightful flavors of South Indian cuisine with this comforting recipe for Togari Bele Tovve, also known as Toor Dal Rasam. This traditional dish is perfect for a nourishing lunch, featuring the earthy richness of split toor dal, tangy tamarind, and vibrant spices that will tantalize your taste buds. Whether served over steaming rice or accompanied by fluffy idlis, this dish is not only a staple in many South Indian households but also a heartwarming meal that is sure to bring a sense of comfort to your dining table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Arhar dal (Split Toor Dal) | 1 cup |
| Water | 5 cups |
| Turmeric powder (Haldi) | 1 teaspoon |
| Ginger (finely grated) | 1 teaspoon |
| Green Chillies (slit, adjust as needed) | 5 |
| Tamarind | 30 grams |
| Lemon juice | 1/2 lemon |
| Ghee | 1 tablespoon |
| Mustard seeds | 1/2 teaspoon |
| Asafoetida (hing) | 1/4 teaspoon |
| Curry leaves | A handful |
| Coriander (Dhania) leaves | A handful |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 9 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 8 g |
| Total Fat | 5 g |
| Saturated Fat | 1.5 g |
| Cholesterol | 0 mg |
Preparation and Cooking Time
| Activity | Time |
|---|---|
| Preparation | 10 minutes |
| Cooking | 25 minutes |
| Total Time | 35 minutes |
Instructions
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Soak the Dal: Begin by soaking the arhar dal in water for about 30 minutes to ensure it cooks evenly. After soaking, wash the dal thoroughly under running water.
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Cook the Dal: In a pressure cooker, combine the soaked dal with 1/2 teaspoon of turmeric powder and 2 cups of water. Pressure cook for about 3 whistles. Once done, turn off the heat and allow the pressure to release naturally.
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Prepare Tamarind Juice: While the dal is cooking, soak the tamarind in a bowl of hot water. After a few minutes, extract the juice from the tamarind, aiming for about 1-1/2 cups of tamarind juice for the tovve.
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Mash the Dal: Once the dal is cooked, gently mash it with the back of a ladle, ensuring a smooth consistency.
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Sauté the Aromatics: In a wok or kadai, add ghee and heat it over medium flame. Once the ghee has melted, add the mustard seeds. When they start to splutter, toss in the curry leaves, grated ginger, and slit green chillies. Sauté until the ginger’s aroma is fragrant and the chillies are lightly fried.
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Combine Ingredients: Pour the prepared tamarind juice into the wok and bring it to a gentle boil. Add the remaining turmeric powder and allow it to boil until the raw smell of tamarind dissipates.
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Finish the Tovve: Add the mashed dal to the pan along with the required amount of salt. Cook until froth forms on the surface of the tovve, but ensure that it does not boil again. Season the dish with hing (asafoetida) and give it a gentle stir.
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Add Lemon Juice: Turn off the flame and add the lemon juice, mixing it well into the tovve.
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Garnish and Serve: Garnish your Togari Bele Tovve with fresh coriander leaves and serve it hot alongside steaming rice, soft idlis, or even beetroot thoran. This dish can also be enjoyed with a side of Mysore chutney for added flavor.
Variations and Tips
- Alternate Legumes: You can prepare this tovve using moong dal by following the same procedure, which offers a lighter taste.
- Adjusting Sourness: Feel free to modify the amount of tamarind juice based on your preference for tanginess. If you prefer a milder flavor, you can omit the tamarind altogether and simply add more lemon juice to taste.
This humble Togari Bele Tovve is a wonderful representation of South Indian culinary traditions. It not only nourishes the body with high protein content from the dal but also delights the palate with its harmonious blend of flavors. Enjoy it with your loved ones, and let each bite take you on a delightful journey through the rich culinary landscape of South India!
