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Main Course

Thovve

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

20 min total|Prep 20 min|Cook 20 min|4 servings|medium

Ingredientsfor 4 servings

1 cup Red gram (Thuvaraparippu)
1/2 Onion
2 nos Chillies
Ginger A small piece
Coriander leaves A, a few
1 tsp Turmeric Powder
Salt, to taste
Lemon juice or 1/4 cut lemon
Ghee
1 tsp Mustard seeds
1 tsp Cumin seeds (Jeerakam)
Curry leaves A, a few
Asafoetida A pinch (Kayam)
2 tbsp Oil

Preparation

Step 1
Cut onion lengthwise and slit chillies.
Step 2
Pressure cook dal with enough water or cook nicely till soft.
Step 3
Get a pot and pour cooked dal and mash. Add about 2 cup of water and start cooking again.
Step 4
Add turmeric powder, onion, chillies, salt and ginger. Allow it to boil.
Step 5
Finally, add chopped coriander leaves.
Step 6
Set a pan over medium heat and pour in the oil.
Step 7
Season with mustard seeds, asafoetida and cumin seeds. When the seeds pop up, add curry leaves.
Step 8
Pour this on top of the prepared dal.
Step 9
Serve while still hot with rice. Add 1 tsp of ghee and lemon juice while mixing with rice.
Step 10
The consistency of the dal can be adjusted according to your taste by adding desired water.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.

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Main Course

Thovve

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

20 min total|Prep 20 min|Cook 20 min|4 servings|medium

Ingredientsfor 4 servings

1 cup Red gram (Thuvaraparippu)
1/2 Onion
2 nos Chillies
Ginger A small piece
Coriander leaves A, a few
1 tsp Turmeric Powder
Salt, to taste
Lemon juice or 1/4 cut lemon
Ghee
1 tsp Mustard seeds
1 tsp Cumin seeds (Jeerakam)
Curry leaves A, a few
Asafoetida A pinch (Kayam)
2 tbsp Oil

Preparation

Step 1
Cut onion lengthwise and slit chillies.
Step 2
Pressure cook dal with enough water or cook nicely till soft.
Step 3
Get a pot and pour cooked dal and mash. Add about 2 cup of water and start cooking again.
Step 4
Add turmeric powder, onion, chillies, salt and ginger. Allow it to boil.
Step 5
Finally, add chopped coriander leaves.
Step 6
Set a pan over medium heat and pour in the oil.
Step 7
Season with mustard seeds, asafoetida and cumin seeds. When the seeds pop up, add curry leaves.
Step 8
Pour this on top of the prepared dal.
Step 9
Serve while still hot with rice. Add 1 tsp of ghee and lemon juice while mixing with rice.
Step 10
The consistency of the dal can be adjusted according to your taste by adding desired water.

Tip

Good shallots are the backbone of Kerala cooking. They should be small, pink-purple, and strong-smelling. Large onions can substitute, but the flavour will be different.