Time required: 25 minutes
1 Cup Togaribele / Tuvar Dal / Split Pigeon Peas
1″ Ginger, Grated
4 – 5 Green Chilies, Slit
2 sprigs Curry leaves
2 tbsp Coriander leaves, Chopped
Juice of one Lemon
1 tbsp Ghee or Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 tsp Turmeric Powder
A pinch of Hing / Asafoetida
Salt to taste
Cook dal until soft. Remove to a thick bottomed container. Add Ginger, Green Chilies, Salt, and Curry leaves. Boil for 3 to 4 minutes. Add 1 glass of water and let it continue to boil for another 2 minutes and remove from heat.
Heat Oil in a seasoning pan and add Mustard and Cumin Seeds. When they splutter, add Hing and Turmeric Powder. Add this to the dal.
Add Lemon Juice and Coriander leaves. Mix well.
Remove to a serving dish and serve with hot rice and Ghee.
This Thovve is used to make Bonda Soup.