Name: Huli Tovve recipe by Nagashree Ravi at BetterButter
Cook time: 20 min
Total time: 20 min
Yield: 3
Ingredients: 1/2 cup toor dal/tuvar dal/togari bele; 1 fistful shelled peanuts; 1/2 tsp crushed jaggery or brown sugar; 2 cups of cubed pumpkin; 8-10 green beans; 1 big carrot; 1 Tbsp oil; TO ROAST-1 Tbsp coriander seeds; 1 Tsp black pepper corns; 2 pieces of 1 inch cinnamon; small piece nutmeg; 2 Tbsp shredded coconut; salt to taste; 1 Tbsp chana dal; 1/2 Tsp Urad dal; 2-3 dry red chilies; 2 cloves; 2 pieces of mace; Key lime size tamarind

Ingredients Serving: 3

1/2 cup toor dal/tuvar dal/togari bele
1 fistful shelled peanuts
1/2 tsp crushed jaggery or brown sugar
2 cups of cubed pumpkin
8-10 green beans
1 big carrot
1 Tbsp oil
TO ROAST-1 Tbsp coriander seeds
1 Tsp black pepper corns
2 pieces of 1 inch cinnamon
small piece nutmeg
2 Tbsp shredded coconut
salt to taste
1 Tbsp chana dal
1/2 Tsp Urad dal
2-3 dry red chilies
2 cloves
2 pieces of mace
Key lime size tamarind

Instructions

Take tuvar dal and peanuts in a pressure cooker, wash them in running water.
Add 2 cups of water, pinch of turmeric powder and cook until you get 4-5 whistles.
Switch off and let cool.
Heat a small pan and add all ingredients under 'To roast and grind' except for coconut and tamarind.
Roast on medium heat stirring frequently for 2-3 minutes.
Once the dals turn light pink and the spices are fragrant, add coconut and tamarind piece. Switch off and let cool.
String the beans and break/cut them into 1.5 inch pieces. Peel the carrot and chop them into pieces of the same size as beans.
In a sauce pan, add 2 cups of water, beans and carrot pieces along with 1/2 Tsp of salt. While the vegetables are cooking, peel and chop pumpkin into big bite sized pieces.
Once the beans and carrot have about 10 minutes of headstart, add the pumpkin pieces into the pan and let them cook for another 6-8 minutes or until the vegetables are fork tender.
Grind all the roasted ingredients along with 1/2 cup water into a smooth paste. Open the cooker, mash the cooked dal with a whisk or blender.
Pour the dal into the vegetables pot, add the ground masala paste and give a good mixture.
Add the remaining salt and jaggery. Let it come to a gentle boil. Heat a small pan, add mustard, fenugreek seeds, curry leaves and dry red chilies, and let mustard pop.
Pour the seasoning into the tovve container, cover and switch off. Let it rest for 10 minutes before serving it with rice or roti.

Similar Recipes