Hailing from the sun-kissed kitchens of Karnataka, Togari Bele Tovve is more than just a dal; it’s a hug in a bowl. This humble yet incredibly flavorful split toor dal stew embodies the essence of South Indian home cooking simple ingredients coming together to create a symphony of tastes. With its comforting texture, tangy undertones from tamarind, and a gentle warmth from spices, this Tovve is a staple that promises to soothe your soul and tantalize your taste buds. It’s the kind of dish that transports you straight to a bustling South Indian lunch table, brimming with love and tradition.
Why You Will Love This Recipe
- Wholesome & Nutritious: Packed with plant-based protein from toor dal, it’s a healthy addition to any meal.
- Quick & Easy: With a pressure cooker, this satisfying stew comes together in under an hour of active cooking.
- Flavorful & Aromatic: A beautiful balance of tangy tamarind, aromatic ginger, spicy green chilies, and a fragrant ghee tempering.
- Versatile Comfort Food: Perfect with steamed rice, idlis, or even as a light soup.
- Naturally Gluten-Free & Vegan-Adaptable: Easily made vegan by substituting ghee with a plant-based oil.
Ingredients
- 1 cup Arhar dal (Split Toor Dal)
- 5 cups Water (divided, for soaking, cooking, and adjusting consistency)
- 30 grams Tamarind
- 1 tablespoon Ghee (or coconut oil for vegan option)
- 1/2 teaspoon Mustard seeds
- Handful Curry leaves (approx. 10-12 leaves)
- 1 teaspoon Ginger, finely grated
- 5 Green Chillies, slit lengthwise (adjust to your spice preference)
- 1 teaspoon Turmeric powder (Haldi), divided
- 1/4 teaspoon Asafoetida (hing)
- 1/2 Lemon juice, freshly squeezed
- Handful Coriander (Dhania) Leaves, chopped for garnish
- Salt to taste
Step-by-Step Instructions
- To begin making the Togari Bele Tovve recipe, first rinse the Arhar dal (toor dal) thoroughly under running water until the water runs clear. Soak the washed dal in about 2 cups of water for at least 30 minutes.
- Drain the soaked dal and transfer it to a pressure cooker. Add 1/2 teaspoon of the turmeric powder and 2 cups of fresh water. Pressure cook for 3 whistles on medium heat. Turn off the flame and allow the pressure to release naturally before opening the lid.
- While the dal is cooking, soak the 30 grams of tamarind in a bowl with about 1 cup of hot water for 10-15 minutes. Once softened, mash the tamarind pulp with your fingers and strain it to extract 1 to 1 1/2 cups of thick tamarind juice. Discard the fibrous pulp.
- Once the dal is cooked and the pressure has released, gently mash the dal with the back of a ladle or a potato masher directly in the cooker. This will give it a creamy consistency while retaining some texture.
- In a wok or kadai, heat the ghee over medium flame. Once the ghee melts and is shimmering, add the mustard seeds. Allow them to splutter completely.
- Immediately add the curry leaves, finely grated ginger, and slit green chilies to the wok. Saut for 1-2 minutes until the aroma of ginger fades and the chilies are lightly fried. Be careful not to burn them.
- Pour the extracted tamarind juice into the wok. Add the remaining 1/2 teaspoon of turmeric powder and bring the mixture to a boil. Let it simmer for about 5-7 minutes, stirring occasionally, until the raw smell of tamarind dissipates and the sauce thickens slightly.
- Add the mashed cooked dal to the tamarind mixture in the wok. Stir well to combine. Add salt to taste and if the Tovve is too thick, add an additional 1/2 to 1 cup of hot water to reach your desired consistency.
- Bring the Tovve to a gentle simmer, cooking until froth just begins to form on top. It’s crucial not to over-boil at this stage to retain the delicate flavors and textures.
- Remove the wok from the heat. Add the asafoetida (hing) and give it a final gentle stir.
- Stir in the freshly squeezed lemon juice.
- Garnish generously with fresh chopped coriander leaves just before serving.
Serving Suggestions
Togari Bele Tovve is wonderfully versatile. Serve this humble, flavorful stew piping hot with a mound of fluffy steamed Basmati or Sona Masuri rice and a side of crisp Beetroot Thoran for a complete, satisfying meal. It also pairs beautifully with soft, spongy Idlis and a dollop of Mysore Chutney for a delightful breakfast or light dinner. For a comforting, quick meal, simply enjoy it as a light soup with a slice of whole wheat bread.
Chefs Tips & Variations
- Dal Alternatives: While Arhar dal is traditional, you can easily prepare this Tovve with Moong dal (yellow split mung lentils) following the exact same procedure for a slightly different flavor and texture.
- Adjusting Tanginess: The amount of tamarind can be adjusted to your preference. If you prefer less tang, reduce the tamarind or omit it entirely and compensate with a full lemon’s worth of juice at the end.
- Spice Level: Feel free to increase or decrease the number of green chilies to match your desired heat level. A pinch of red chili powder can also be added along with the turmeric for extra color and spice.
- Tempering Twist: For an extra layer of flavor, you can add a pinch of fenugreek seeds (methi dana) or a broken dry red chili along with the mustard seeds in the tempering.
- Consistency: Adjust the Tovve’s thickness by adding more hot water if you prefer a thinner, soup-like consistency.