Thovve dal - Karnataka Style

Thovve dal - Karnataka Style

Rice,Thove dal,Egg burji,Parupu podi,Mango pickle

This is a very light dal which goes well with any dry sabzi.I have made this Karnataka style and is a wonderful comfort food. A thicker version of this is served for special occasion. Its a very heart touched recipe for me because my granny use to make it. She used to mix rice with some ghee and thovve and feed me when i was young. I used to feel like heaven. You too make it and feel the taste of  it. .

Preparation Time: 15 Minutes
Cooking Time: 20 Minutes
Servings: 4
Serving Suggestion: With Rice with Ghee

Ingredients:
3/4 cup moog daal
1/2cup Grated coconut
1 tbsp ghee
1/2 tsp mustard seeds
pinch of hing
1/2 tsp turmeric
1 sprig curry leaves
2 green chillies chopped

Preparations:
Preassure cook the daal for 2 whistles.

Method:
In a deep pan add 1 tbsp ghee. After the oil is well heated add in the mustard seeds and let it splutter. Then add in the hing,green chillies and curry leaves.Mix for about 30 secs and then add in the turmeric. Follow this by adding in the cooked daal and herakai. Give this a good mix and add a cup of water.(Adjust the water you want to add based on how thin you want the daal to be). Once this comes to a boil switch it off and squeeze lime. Serve hot

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Tadka Dal - Thovve v/s Kattu Saaru

Back to basics! What is the difference between Thovve and Kattu Saaru? For the non-Kannadigas, both of these are forms of simple tadka dal. The main difference is in the texture. Thovve is thick and Kattina Saaru/ Kattu Saaru is thin, like saaru (rasam-like consistency). The basic thovve generally has mustard seeds and hing tadka with green chillies, curry leaves and salt. In the Kannadiga brahmin world, most occasions like festivals & weddings will have thovve in this basic form. You have a bit of it with rice and ghee and that's how you begin the feast! Cilantro and lime juice are optional ingredients here. "Kattu" is the dal broth. Cooked, mashed toordal is also called kattu. Kattina Saaru uses dal broth and water and is therefore more watery, like rasam. It has some additional ingredients like cumin, crushed pepper, lime juice & chopped cilantro.

- See more at: http://mysoorean.blogspot.de/2009/04/tadka-dal-thovve-vs-kattina-saaru.html#sthash.sEbcKwFN.dpuf

Tadka Dal - Thovve v/s Kattu Saaru

Back to basics! What is the difference between Thovve and Kattu Saaru? For the non-Kannadigas, both of these are forms of simple tadka dal. The main difference is in the texture. Thovve is thick and Kattina Saaru/ Kattu Saaru is thin, like saaru (rasam-like consistency). The basic thovve generally has mustard seeds and hing tadka with green chillies, curry leaves and salt. In the Kannadiga brahmin world, most occasions like festivals & weddings will have thovve in this basic form. You have a bit of it with rice and ghee and that's how you begin the feast! Cilantro and lime juice are optional ingredients here. "Kattu" is the dal broth. Cooked, mashed toordal is also called kattu. Kattina Saaru uses dal broth and water and is therefore more watery, like rasam. It has some additional ingredients like cumin, crushed pepper, lime juice & chopped cilantro.

- See more at: http://mysoorean.blogspot.de/2009/04/tadka-dal-thovve-vs-kattina-saaru.html#sthash.sEbcKwFN.dpuf