Tovar dal (split pigeon peas with potato (from south India)

Servings: 2
Preparation time: 5 minutes.
seasoning time: 3 minutes.
Cooking time: 7 minutes.
Total time: 15 minutes.

There is nothing better than authentic meal which is very healthy, Dal, Roti/Rice, Sabji, Salad and Curd. It is good to bring little variation in day to day meal, here is the tovar dal with aaloo, that gives a change and delicious too. This is the south Indian style, I think it is wonderful dal, especially when lemon juice and coriander leaves are added.

“Tovar dal (split pigeon peas with potato (from south India)” is a comforting and wholesome South Indian dish prepared using toovar dal (pigeon peas) cooked along with potato cubes and seasoned with a traditional tempering of mustard seeds, curry leaves, dried red chilies, and a hint of asafoetida.

This dish is a staple in one of my South Indian friend’s home, enjoyed with steaming hot Rice, Ghee, and a side of Papad or Vegetable Stir-Fry.

Toovar dal (also called thuvaram paruppu in Tamil, kandhi pappu in Telugu, and togari bele in Kannada) is one of the most widely used lentils in South India.

Absolutely Delicious!

Ingredients:

Tovar dal: 50 gm
Mustard seed: ¼ teaspoon
Cumin: ½ teaspoon
Red chilli: 1 no.
Asafoetida: 1 pinch
Ghee (clarified butter):2 tablespoon
Ginger: 1” piece
Turmeric powder: ½ teaspoon
Salt: 1 teaspoon
Potato: 1 no (small size)
Tomato: 1 no. (Small)
Ginger: 1” piece
Green chilli: 1 no.
Lemon: ½ no.
Curry leaves: 1 tablespoon
Coriander leaves: 1 tablespoon

Preparation;

Clean and Chop potato, ginger, green chilli and tomato into small pieces. Keep aside.

Method:

Take a pressure cooker; put dal, ½ teaspoon of salt, half teaspoon turmeric powder add 2 cups of water.
Place cooker on high flame, bring to full cooking pressure. Reduce to lower flame, cook for about 3-4 minutes. Allow cooker be cool; now dal is ready. Keep aside.
Take a pot; put potato, tomato, ginger, green chilli and curry leaves, add one cup of water with salt, Cook till become soft, Add cooked dal in it; boil the mixture for couple of minutes.
Put off the flame, add coriander leaves and season it.

Seasoning:

Take a small fry pan, Put ghee in it; add mustard seeds and cumin seeds, Let it sputter for few seconds, put off the flame, add asafoetida & red chilli and spread it on prepared dal.
Tovar dal (split pigeon peas with potato (from south India) are ready to serve. Add lime juice just before serving.