This is very healthy, easy to digest and good for all constitutions. It supports strength and balance, along with calmness and quietness of body and mind. Tovve is helpful for the elderly and due to its lightness, it can be consumed during period of sickness. Green gram tovve supports yogic practice.

Preparation – 40 minutes

Serves – 4 – 5

 

Ingredients

1 cup/200g split moong dāl

6 cups/1½-litres water

1 heaped tsp salt

1½ tsp jaggery

¼ cup/20g dried shredded coconut

1 heaped tsp ginger, finely chopped

2 Tbsp lemon juice

¼ cup coriander leaves, chopped

Voggarane

1 Tbsp ghee

½ tsp mustard seeds

1 heaped tsp cumin seeds

tsp asafoetida powder

1 medium dried red chili, chopped

10 fresh curry leaves, torn in half

tsp turmeric powder

Preparation

1.  Wash dāl until water runs clear, drain, add water, bring to boil, then reduce heat to maintain a rapid simmer. Simmer uncovered, until dāl is creamy and has broken down – approximately 30 minutes.

2.  While dāl cooks, measure out remaining ingredients.

3.  Once dāl is soft, add salt, jaggery, coconut and ginger – simmer 5 minutes, then turn off the heat, cover and set aside.

Voggarane

4.  In a small pan over medium heat, heat ghee, add mustard seeds; when seeds turn grey and pop, turn down heat, add cumin seeds, asafoetida, and chili – fry for a few seconds. Add curry leaves and turmeric and fry a few seconds longer, swish or stir pan to fry evenly – add to dāl.

 5.  Add lemon juice and coriander.  Let sit for 5 minutes for the flavors to develop. Adjust taste, adding more salt or lemon, if needed.

 

Serve

Twice a week, with rice, dosa, chapati and rotti. Suitable morning or evening, in all seasons.