Hesarubele Tovve
(from Nandini’s recipe box)
Prep time: 20 minutes
Cook time: 20 minutes
Serves 4 people
Categories: daal recipies, sambar/Curry/Huli, side dish for idli/Dosa
Ingredients
- 2 Cups Hesarubele/Split Green Gram
- 1 Cucumber or Ridge Gourd
- 2 Green Chilies, Slit
- Few Curry Leaves
- Juice of 1 Lemon
- 2tbsp Chopped Coriander Leaves
- 1tbsp Oil
- 1tsp Mustard Seeds
- 1tsp Jeera/Cumin Seeds
- 5 Peppercorns
- 1/2 tsp Turmeric Powder
- A pinch of Hing/Asafoetida (Optional)
- Salt to taste
Directions
-
Chop Cucumber along with skin into big pieces. If Ridge Gourd is being used peel the rough edges and chop into big pieces. In a vessel add 4 cups of water, Hesarubele, Salt and Vegetables and cook until done. Add Green Chilies and Curry leaves and cook for 2 to 3 minutes.
-
Heat Oil and add Mustard seeds and when they splutter add Peppercorns, Cumin seeds, Turmeric Powder and Hing. Pour this seasoning over the tovve/curry and mix well. Remove to a serving bowl and add Lemon juice and Coriander leaves and serve hot with either plain Rice or Phulka or Chapathi.