I will admit I did not know what Dal Tove was until this morning. We made some Idlies for breakfast and were out of grated coconut so making Coconut chutney was out of question. We could eat have paired our Idli(es) with honey but that is not fun..Luckily for me, my mom is visiting us and she said she will quickly make some Dal Tove to dunk the idlis in. Dal Tove is a very simple concoction of Tuvar Dal along with a few basic ingredients that you would find your kitchen such as green chillies, turmeric, mustard seeds and water. When I tasted it, it reminded me of the dal you would find being served in an ISKCON temple – simple yet fulfilling taste.
It is great for days when your tummy wants something soothing and light, or you were planning on making dal but ran out of onions and tomatoes. Also, it is a great soup for toddlers. My two year old loved this soup and asked for more. Now, what more can a mother ask forPrint
- 1/2 cup toor Dal / tuvar Dal (Split pigeon peas), washed and rinsed
- 2 cups water
- salt to taste
- 1/4 teaspoon turmeric powder
- water as needed
For tempering / tadka
- 1 teaspoon coconut oil or ghee
- 1/4 teaspoon mustard seeds
- A pinch of hing (asafoetida)
- 3-4 green chillies, slit lengthwise
- 3-4 dried red chillies
- 1 sprig of curry leaves (kadipatta)
- Pressure cook the dal : Pressure cook dal with 2 cups of water on medium heat, until the vent goes off 4 times or the dal is completely cooked.Shut the gas off and set aside.
- Boil the dal and adjust consistency : Once cooled, remove the cover of the pressure cooker and place the dal back on fire and bring to a boil. Add salt and turmeric (if using) and mix well. Add water and adjust the dal to the consistency you desire. Reduce to the heat to low.
- Prepare the tadka: Heat ghee or coconut oil in a separate pan and add mustard seeds and hing. When it starts to sizzle, add green chillies, broken red chillies, kadipatta and let them fry in the oil for 5-10 seconds. Take the pan off heat.
- Add seasoning to dal: Add the tadka / seasoning to the dal. Turn off the flame and serve hot with rice or idlis