Prep Time: 15 minutes

Cook Time: 30 minutes

Servings: 4 Servings

This dish is a combination of ridge, bottle gourd, moong dal and toor dal cooked along with spices. It's a common dish in South India and is commonly known as "Tovve". This dal can be enjoyed as a side dish with unpolished rice or a gluten-free roti. Alternatively, cucumbers or squash can also be used as a vegetable here.

Ingredients

• 1/2 c Arhar dal (Split Toor Dal)
• 3/4 c moong dal
• 4-5 c water
• 1 ridge gourd
• 1/4 medium bottle gourd
• 3/4c grated fresh coconut
• 3 tbsp lemon juice
• 1 tbsp channa dal
• 1 tbsp urad
• 1 tbsp mustard
• 1 tbsp cumin
• 2 big green chills
• Unrefined salt as per taste
• 1/8th c curry leaves

Method

• To clean the ridge gourd, take a scraper and peel the sharp edges of the gourd. Do not peel the entire green portion. Chop it into big pieces of size 1 inch each
• Chop the bottle gourd into pieces of roughly 1 inch each.
• Wash the dals together and keep aside.
• In a steel vessel, add water and dals and cook till its 1/2 done. At that point, add the vegetables, vertically slit chillis, salt and curry leaves and continue to cook.
• Once dals and vegetables are cooked, add fresh coconut, lemon juice and switch off the stove.
• To make an oil-free tadka, in a clay or an iron heavy bottomed vessel add Channa and urad dal and continue to keep roasting. When it’s half done, add cumin and mustard seeds. They hardly take time. Add the tadka to the cooked dal and serve with Rotis or rice. Adding the seasoning, in the end, gives the dal a nice crunch of the channa and urad dal when served hot.

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