Mangalore Tovve, Bele tovve ,Pasi paruppu dal , payatham paruppu, No onion, no garlic, Dal fry, tadka, Tomato Dal, Thakkali paruppu, lemon dal, tomato dal, thakkali paruppu, thalicha paruppu, and dal without onion and garlic, konkani dal , udupi dal, with step-by-step pictures and a video recipe. Check out the Bele tovve recipe, and if you like the video, please SUBSCRIBE to my channel.
Tomato lentil dal | how to make dal tomato | udupi style paruppu | iyer samayal is a delicious protein-rich dal prepared with tomatoes and dal. It tastes best with rice and tiffin varieties
Moong dal from Coastal Karnataka
Mangalore Tovve is a traditional lentil-based dish cherished in the coastal city of Mangalore, Karnataka. Known for its simplicity and nourishing flavors, this mild dal preparation features moong dal (split pigeon peas) simmered with green chilies, curry leaves, and a hint of tamarind or lemon for a subtle tang. Unlike spicier Mangalorean curries, Tovve is light, aromatic, and perfect for pairing with steamed rice or chapatis. Rooted in Tulu and Konkani culinary traditions, Mangalore Tovve is often served during festivals, temple feasts, and family gatherings. Its gentle flavor profile makes it a favorite among all age groups, offering a soothing contrast to the region’s fiery seafood and coconut-rich gravies.
Can I prepare an instant pot with no onion, no garlic, pasi paruppu dal
Yes, follow the rest of the steps and pressure cook for 10 minutes.
What kind of tomatoes for the tomato dal
I prefer using ripe tomatoes. In this recipe, I used vine tomatoes. You can use any variety of your choice. Adjust the quantity accordingly.
Can I use onion and garlic?
This is the udupi no onion no garlic version. Perfect for Satvik food and Navaratri cooking for guests.
Is this spicy dal?
My version of thalicha pasi paruppu is not spicy.
Can I skip lemon dal?
I have added a little lemon to make the dal extra flavorful. Feel free to skip and adjust to your taste.
Do I need this much asafoetida?
In our home, we generally add more asafoetida for digestion and taste. Feel free to adjust according to your taste.
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Ingredients
To Pressure Cook:
½ cup moong dal
2 cups hot water
1-inch ginger
2 green chillies
1 tomato (chopped)
¼ teaspoon turmeric powder
1 teaspoon ghee
After Cooking:
Salt to taste
1½ cups water
Fresh coriander leaves
Juice of ½ lemon
For Tempering:
½ tablespoon peanut oil
½ teaspoon mustard seeds
½ teaspoon cumin seeds
A few curry leaves
A pinch of asafoetida
2 dried red chillies
How to make Mangalore tove with step-by-step pictures
- Wash moong dal thoroughly and drain.
- ️ In a pressure cooker, add dal, hot water, green chillies, ginger, tomato, turmeric powder, and ghee. Bring to a boil.
- ️ Pressure cook for 4 whistles. Let the pressure release naturally.
- ️ Open the lid, add salt, and mash the dal gently.
- ️ Add 1½ cups of water and chopped coriander leaves. Bring to a boil again.
- ️ In a small pan, heat peanut oil. Add mustard seeds and let them splutter.
- ️ Add cumin seeds, red chillies, curry leaves, and asafoetida. Sauté until aromatic.
- ️ Pour the tempering into the dal and mix well.
- ️ Finish with lemon juice. Serve hot with rice or chapati.
Ingredients
To Pressure Cook:
- ½ cup moong dal
- 2 cups hot water
- 1- inch ginger
- 2 green chillies
- 1 tomato chopped
- ¼ teaspoon turmeric powder
- 1 teaspoon ghee
After Cooking:
- Salt to taste
- 1½ cups water
- Fresh coriander leaves
- Juice of ½ lemon
For Tempering:
- ½ tablespoon peanut oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- A few curry leaves
- A pinch of asafoetida
- 2 dried red chillies
Instructions
- Wash moong dal thoroughly and drain.
- ️ In a pressure cooker, add dal, hot water, green chillies, ginger, tomato, turmeric powder, and ghee. Bring to a boil.
- ️ Pressure cook for 4 whistles. Let the pressure release naturally.
- ️ Open the lid, add salt, and mash the dal gently.
- ️ Add 1½ cups of water and chopped coriander leaves. Bring to a boil again.
- ️ In a small pan, heat peanut oil. Add mustard seeds and let them splutter.
- ️ Add cumin seeds, red chillies, curry leaves, and asafoetida. Sauté until aromatic.
- ️ Pour the tempering into the dal and mix well.
- ️ Finish with lemon juice. Serve hot with rice or chapati.
Video
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