27 April, 2016
Red pumpkin/sihi Kumbalakayi tovve|
In southern parts of India.. when you say tovve ( dal ) itself means its a less spicy preparation ie…. no aromatic spices are used, also which is very much suitable for summers. Tovve can be made Plain ie using only lentil or by putting some kind of vegetables
In the same procedure we can make Cucumber tovve ( dal ), ridge gourd tovve, tomato tovve, bottle gourd tovve, fenugreek leaves tovve, amaranth leaves/dantina soppina tovve, radish tovve, Green peas tovve etc etc also.
Today I’m going to share red pumpkin tovve, which is very easy to make with very few ingredients. It can be eaten with Chapati, poori and steaming hot rice of course. I have used up to 1&1/2 litres of water in this dal preparation, which yielded approximately 2 litres of tovve/dal.
we can make tovve by using either split green gram lentil/moong dal/Hesaru bele or split pigeon peas/arahar dal/togaribele. Both are yummy in their own way. And we can make the tovve thick by adding little water or slightly thin consistency, the choice is always there.
Ingredients : measuring cup used – 250 ml
- Pigeon Pea/Toor dal/togaribele – 1 to 1&1/2 cup ( cooked )
- Pumpkin cubes – 2 cups
- Tomato – 2 medium sized (optional)
- Ghee – 2 tsp
- Mustard seeds – 1/2 tsp
- Cumin seeds – 1 tsp
- Black pepper powder – 1/4 tsp
- Fenugreek seeds powder – 1 tsp
- Turmeric powder – 1/2 tsp
- Green chilli paste – 2 tsp OR slit green chili – 4 to 6
- Ginger – 2 tsp
- Curry leaves – 2 sprigs
- Hing – 1/4 tsp
- Salt – according to taste (I have added 1/4 tsp table salt + 3/4 tbsp rock salt)
- Water – 1&1/2 litres (for everything ie.. to cook lentil/dal and pumpkin)
- Coriander leaves – 2 tbsp
- Grated fresh coconut – 1/4 cup
- Lemon juice – 1 tsp or more as per taste (optional)
PROCEDURE :
- Heat ghee add mustard seeds, cumin seeds, pepper powder, fenugreek seeds powder chilli paste/slit chilies, ginger, turmeric powder, curry leaves and hing stir well, add in chopped tomato and 1/4 tsp of salt, saute well for couple of minutes and remove from the heat, the tempering is ready
- Cook Pumpkin till little soft and add it to the cooked dal and bring it to boil (Add water according to the consistency)
- Add rock salt, coriander leaves, prepared tempering and coconut, when it boils well remove from the heat
- Add lemon juice and … serve with rice or chapati
Below ⇓ is the pic of red Pumpkin/sihi kumbalakayi/Kaddu tovve/dal without using tomato
You can also check the recipe of Pudina chutney/Mint leaves chutney by clicking on this link – Pudina chutney/Mint leaves chutney
