Hesarubele Thovve or Moong dal Thovve

Hesarubele thovve or Moong dal thovve is the side dish and is a perfect combination with Chapatis, Dosa or even with hot rice. It's basically made by adding moong dal to the seasoning and cooking slowly or even pressure cooked, to speed up the process. This recipe is extremely simple and worth giving a try.

Ingredients:

• Moong dal - 1 cup
• Water - 2 cups
• Mustard seeds - 1 tsp
• Cumin seeds - 1/2 tsp
• Green chillies - 3- 4, slit
• Ginger - 1/2 inch piece, chopped finely
• Curry leaves - few
• Onion - 1, chopped finely
• Tomato - 1, chopped finely
• Turmeric powder - 1/4 tsp
• Salt - to taste
• Oil - 2 tsps
• Lemon juice - 1 tsp
• Coriander leaves - chopped

Preparing Hesarubele thovve:

• Dry roast Moong dal in low flame for 4 to 5 minutes.
• In a cooking pot/ pressure cooker, heat oil and add mustard seeds. When they crackle, add cumin seeds, green chillies, curry leaves and chopped ginger. Fry for a minute. 
  
• Add chopped Onions and fry until translucent.
  
• Then add chopped tomatoes and fry until they are soft. 
  
• Add in the roasted moong dal, turmeric powder, water and salt. Mix well. 
  
• Let it come to a boil and then check the salt. If required, add chilli powder ( I do not add).
• Close the lid and let it cook until the dal is cooked. Take care not to add too much water.  If cooking on a pressure cooker, hear 1 or 2 whistles. Don't overcook and don't let it turn mushy.
• Finish it off by adding lemon juice and coriander leaves. Adding Lemon juice gives a tangy taste to the thovve and is more flavourful.
• Hesarubele thovve goes especially well with Chapatis and hot rice, even dosas too.