Tovve /Dal is one of the must dish served in the beginning of the food. tovee is full of dals and is normally with very little spices.
Tovve is eaten with ghee and it provides minerals and vitamins.
I have prepared Heerekai/Ridge Gourd with channa dal/Kadale bele and it goes well with almost all the main dishes.
Tovve is filled with proteins, because we do use lots of dal while preparing it. Adding vegetables helps to digest the food we eat.
Different types of dals can be used for preparing Tovve. Moong dal, Toor dal, Masoor dal and even pulses like pea pods, cow pea, black eyed bean and whole moong are used preparing tovee.
Let us see some benefits of eating channa dal in our diet.
Channa dal/split bengal gram is one of the nutritious dal . We indians use this channa dal for many dishes.It is filled with nutrition and minerals.
Channa dal is low in fat and it helps to lower the cholesterol. It is good for diabetes. It has minerals like zinc, folate and proteins. It helps to boost our energy and immunity. It is good good for weight loss. It is good for people who suffer from high blood pressure. It protects from digestive problems.
No Onion or No Garlic is used in this Channa Dal - Ridge Gourd Tovve/Dal.
Channa Dal : 1/2 Cup
Ridge Gourd : 2 ( Medium sized )
Methi Seeds : 1/4 Teaspoon
To Add :
Green chilly : 2
Curry leaves : 6 to 8
Coriander leaves : 2 to 3 Tablespoons
Lemon Extract : 1 Tablespoon
Ginger : An Inch
Salt : As required
Fresh grated coconut : 2 Tablespoons
To Season :
Mustard Seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A little
Curry Leaves : 6 To 8
Oil/Ghee : 1 Teaspoon
2. Wash and remove the edges and the outer layer of Ridge Gourd and cut it in to small pieces.
( Use the outer layer to prepare chutney) .
3. Cook ridge gourd pieces till they turn soft.
4. Wash and slit green chilly, cut coriander and curry leaves.. Extract lemon juice from lemon. (1 lemon).
6. Wash and remove the outer layer of ginger and wash it again. Grate it and keep it aside.
7. Keep a pan on the fire and heat. Add ghee/oil and put mustard seeds and jeera.
8. Let mustard seeds splutter. Add cut green chilly and curry leaves. Add ingh.
9. Add cooked dal and ridghe gourd pieces. Add little turmeric powder. Add grated ginger.
10. Add required salt and water. Mix it well and let it cook for 3 to 4 minutes. Add Lemon extract.
11. Shift " Channa dal - Ridge gourd Tovve to a serving dish.
12. Add little grated coconut and coriander leaves. Serve with the main dish of your choice.
Adding green chilly is your choice. You can use red byadagi chilly. Seasoning with ghee is optional. I have done with coconut oil and I top up the tovve with a tablespoon of homemade ghee.
Adding any other spice is your choice.
Time : 20 to 25 minutes.
Serves : 2 to 3 .
Tovve is eaten with ghee and it provides minerals and vitamins.
I have prepared Heerekai/Ridge Gourd with channa dal/Kadale bele and it goes well with almost all the main dishes.
Tovve is filled with proteins, because we do use lots of dal while preparing it. Adding vegetables helps to digest the food we eat.
Different types of dals can be used for preparing Tovve. Moong dal, Toor dal, Masoor dal and even pulses like pea pods, cow pea, black eyed bean and whole moong are used preparing tovee.
Let us see some benefits of eating channa dal in our diet.
Channa dal/split bengal gram is one of the nutritious dal . We indians use this channa dal for many dishes.It is filled with nutrition and minerals.
Channa dal is low in fat and it helps to lower the cholesterol. It is good for diabetes. It has minerals like zinc, folate and proteins. It helps to boost our energy and immunity. It is good good for weight loss. It is good for people who suffer from high blood pressure. It protects from digestive problems.
No Onion or No Garlic is used in this Channa Dal - Ridge Gourd Tovve/Dal.
Things Needed :
To Cook :Channa Dal : 1/2 Cup
Ridge Gourd : 2 ( Medium sized )
Methi Seeds : 1/4 Teaspoon
To Add :
Green chilly : 2
Curry leaves : 6 to 8
Coriander leaves : 2 to 3 Tablespoons
Lemon Extract : 1 Tablespoon
Ginger : An Inch
Salt : As required
Fresh grated coconut : 2 Tablespoons
To Season :
Mustard Seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A little
Curry Leaves : 6 To 8
Oil/Ghee : 1 Teaspoon
Method :
1. Wash and cook channa dal with required water.
2. Wash and remove the edges and the outer layer of Ridge Gourd and cut it in to small pieces.
( Use the outer layer to prepare chutney) .
3. Cook ridge gourd pieces till they turn soft.
4. Wash and slit green chilly, cut coriander and curry leaves.. Extract lemon juice from lemon. (1 lemon).
6. Wash and remove the outer layer of ginger and wash it again. Grate it and keep it aside.
7. Keep a pan on the fire and heat. Add ghee/oil and put mustard seeds and jeera.
8. Let mustard seeds splutter. Add cut green chilly and curry leaves. Add ingh.
9. Add cooked dal and ridghe gourd pieces. Add little turmeric powder. Add grated ginger.
10. Add required salt and water. Mix it well and let it cook for 3 to 4 minutes. Add Lemon extract.
11. Shift " Channa dal - Ridge gourd Tovve to a serving dish.
12. Add little grated coconut and coriander leaves. Serve with the main dish of your choice.
Note :
Channa dal must be cooked well. It is better to cook in pressure cooker. Do not allow it to over cook or it turns fully powdered grains.Adding green chilly is your choice. You can use red byadagi chilly. Seasoning with ghee is optional. I have done with coconut oil and I top up the tovve with a tablespoon of homemade ghee.
Adding any other spice is your choice.
Time : 20 to 25 minutes.
Serves : 2 to 3 .
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