Dal Tove

Tove (Lang: Kannada/ Tulu) is usually must and served initially on the right side of the plantain leaf in a udupi baale ele lunch. It is usually made with Pigeon pea (Toor dal). They contain high levels of protein and the important amino acids methionine, lysine, and tryptophan.

Know more : http://en.wikipedia.org/wiki/Toor_dal

Serving: This recipe serves about 3 people.

Ingredients: 

• Toor dal (Pigeon pea) - 1/2 cup
• Tomato - 1 medium sized
• Fresh ginger - 1/2 cm cube
• Lime juice - 1tsp
• Turmeric - 1tsp
• Green chillies - 2-3 / per taste
• Coriander leaves / cilantro 2 sprigs
• Salt - 1/2 tbl spn or per taste
• Oil - 1 tsp 
• Urad dal - 1/2tsp
• Mustard seeds - 1/2tsp
• Curry leaves -  4-5

How to make:

• Pressure cook toor dal and tomato until tender/ cook in open but this will take some time
• Add ginger, green chillies, salt, turmeric, lemon juice and bring to boil
• Heat oil in a pan
• When it is hot add urad dal and mustard seeds; when mustard splatters add curry leaves
• Add this seasoning and cilantro to the boiled dal.
• Serve with plain rice. Could be consumed as soup since it has a tangy flavor from lemon.