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
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
1 Tbsp ghee
½ tsp mustard seeds
1 heaped tsp cumin seeds
⅛ tsp asafoetida powder
1 medium dried red chili, chopped
10 fresh curry leaves, torn in half
⅛ tsp turmeric powder
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.
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.