Here comes another dish from my 'magic folder'. Long back, before there was this plan to do A-Z regional cuisine, I had made a list of dishes that I wanted to highlight on my blog. The list had dishes from the Madhwa cuisine,mostly family recipes and some specialties from Karnataka.
So when I went to mom's place on weekends, I would ask her to cook something for the blog. Dutifully,I would take step wise pics and keep it in the drafts. I wanted to get an entire month's worth of dishes done before I wanted the above mentioned plan into action.So recipes kept building up in the drafts .[And hence my friends call it the 'magic folder'.]
As I was gathering recipes, Srivalli announced this theme and I gladly moved some of the recipes to this marathon named - Journey Through The Cuisines
This is a simple dal that is made with the addition of ridgegourd / Heeraykaye. Tovvay is nothing but cooked dal.It pairs well with gojju / tangy stew .
Mom made this whole platter just for
the blog us and we enjoyed this hearty meal.As with any dish from the Madhwa cuisine, this too does not have onion and garlic yet it is delicious and takes just a few minutes to prepare.
Heeraykaye / Ridgegourd - 1, peeled and chopped
Thogiri bele - Toor dal -1/2 cup
Thengin thuri/ grated coconut - 2 tablespoons
Ingu / Asafoetida - a pinch
Sasve / mustard seeds- 1/2 teaspoons
Odadha udin bele / Split white urad dal- 1/2 teaspoon
Kadalebele / Chana dal-1/2 teaspoon
Hasi Menisinkaye / Green chilies- 2 cut
Kothamari soppu / Coriander leaves- a few
Karibevu / Curry leaves- a few
Uppu / Salt to taste
Nibe hannu rasa/ Lemon juice- from half a lemon / to taste
Yenne / oil- 1 teaspoon
Pressure cook the dal with 1 1/4 cups of water till mushy.Microwave the chopped ridgegourd with a little water for 5 minutes / till done.Else you can cook in a pan. Keep aside. Heat oil in a pan and add asafoetida powder.Add mustard, urad dal, channa dal .
When the mustard pops and the dal turns brown, add teh curry leaves, coriander leaves and green chilies.Give it a mix and add grated coconut.
Now add the cooked ridge gourd and dalix and bring to a boil. Add salt.Remove from heat when it comes to a rolling boil. Transfer onto a serving dish. Squeeze out a bit of lemon juice. Do not add not much.There should just be a hint of lemon in the dish and should not taste tangy.
Serve with steamed rice
This platter contains Steamed rice, homemade avalakki sandige[ sundried pressed rice crisps], Heeraykaye thovvay[Ridge gourd in dal],Bathanekaye Rasavangi [Stuffed baby brinjal in tangy stew,Saaru[Rasam],BendekayePalya [Ladies finger stir fry],Homemade instant Mavinkaye upinakaye [Instant Raw mango pickle] , Soppina Palya[Greens stirfry],cucumber raita.
This post also goes to the A-Z Challenge
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63
Labels: Blogging Marathon, Karnataka, Madhwa Cuisine, Sambar Varieties, Step-by-step Pictorial Recipes