Toor Dal OR Moong Dal & Tamarind Tokku/Chutney Tovve

Tovve is one of the side dish prepared using dals and simple spices. Varieties of dals can be prepared using different dals. Dals/Tovve is served in the beginning while serving. Dals proved energy and proteins.

I have used Ridge Gourd, Moong dal and fresh tamarind (green and tender tamarind) tokku/chutney.
Tamarind tokku/chutney is very famous in Karnataka/India and is favourite chutney in North Karnataka. We got this tokku from Vidya Ravi's (our daughter in law) Aunt Smt. Mala who lives in Dharwad. Our famous poet Who got Gnana Peeta Award for his Book Naaku Tanti "Dattathreya Ramachandra Bendre" is from Darwad. Darwad is very famous for many Classical singers and poets. (Karnataka/India).
Tamarind tokku is very spicy dish and the people from North Canara loves to have spicy chutneys while having food. They do eat green chilly even the hotter ones.
The way of preparing Green Tamarind Tokku/Chutney is very interesting. Green tamarind is collected, peeled of the outer hard cover and grind it with green chilly, a very little methi/fenugrik seeds and salt. No water is used while grinding. After the grinding tokku they remove the chutney from the mixi jar and put the ground mixture in a air tight bottles. Some even add the seasoning. But remember by adding the seasoning the oil starts to give a bad smell and the chutney does not taste fresh.
Dall is a simple food which has carbohydrates, proteins and other minerals. Some time we do add some vegetables and prepare dals. Here I have added Ridge gourd to dall and prepared " tovve ",
Let us see the recipe now:
No Onion or No Garlic is used in this " Toor Dal & Tamarind Tokku/Chutney Tovve ". It is very simple, quick, yummy and healthy too.You can have this tovve with all themain dishes like plain rice, any masala rice, curd rice, idli, dosa, chapati, poori or any other type of rotis.

Things needed :

Moong dal : 1 Cup. (Small cup or 2 to 3 handful)
Tamarind Tokku : (Chutney) : 1 Tablespoon
Ridge Gourd : 2 To 3
Dry ginger powder : 1/2 Teaspoon
Cooking Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Red chilly : 2
Jeera / Cumin Seeds : 1/2 Teaspoon
Ingh/Asafoetida : A little
Salt : As Required
Ghee : 1 Tablespoon
Curry Leaves : 6 To 8 Leaves
Coriander Leaves : 2 Tablespoons

Method :

1. Wash dal and pressure cook for 5 to 6 minutes. Put off the fire and leave it for cooling.
2. Wash ridge gourd and remove the edges and outer layer and wash it again.
3. Cut ridge gourd into small pieces and keep it aside.

4. Wash green chilly, curry leaves and coriander leaves and keep it aside.
5. Keep a pan on the fire. Put ridge gourd pieces
6. Add a cup of water and cook on medium flame. Let it turn soft.
7. Add cooked moong dal, needed salt, turmeric powder, a tablespoon of tamarind tokku and mix it nicely.

8. Add dry ginger powder. Mix it well.
9. Add water if required and cook for 2 to 3 minutes. Shift the curry to a serving dish.
10. Keep a pan and put oil. Put mustard seeds and urid dal. Let mustard seeds splutter. Add red chilly.
11. Add jeera/cumin seeds and curry leaves.  Add it to cooked dal.

12. Add cut coriander leaves, a table spoon of ghee and serve with main dish.

Note : 

Use of toor dal instead of moong dal is optional. Use of red chilly and fresh ginger is optional. Use of more/less chilly is optional. Use of ghee is optional. Adding onions or garlic to the dal is optional.
Time : 25 Minutes
Serves : 3 to 4 .