Togari Bell Thove Recipe - Tour Dal Juice

Step 1: To begin making the Togari Bele Tovve recipe, soak dal in water for about 30 minutes

Step 2: Wash the dals thoroughly with water

Step 3: In a pressure cooker, add soaked dal, 1/2 teaspoon turmeric powder, 2 cups of water and pressure cook for 3 whistles

Step 4: Turn off the flame and allow the pressure to release naturally

Step 5: Soak Tamarind in a bowl of hot water and extract tamarind Juice

Step 6: We need 1-1/2 cup of tamarind juice for tovve

Step 7: Once the dal is cooked, gently mash the dal with the back of the ladle

Step 8: In a wok/kadai, add ghee and gently heat over medium flame

Step 9: Once the ghee melts, add mustard seeds followed by curry leaves, ginger, and green chilies

Step 10: Cook until the aroma of ginger fades out and chilies are lightly fried

Step 11: Add tamarind water to the pan and bring it to boil

Step 12: Add the remaining turmeric powderLet it boil

Step 13: Once the raw smell of tamarind goes off, add cooked dal and required amount of salt

Step 14: Cook until froth forms on top of the tovve

Step 15: Ensure not to boil it again

Step 16: Season with hing and give a stir

Step 17: Switch off the flame

Step 18: Add lemon juice and combine it well

Step 19: Garnish with coriander leaves and serve with steam rice or idlisTovve can be prepared with Moong dal by following the same procedure

Step 20: One can adjust the amount of Tamarind or completely avoid the same according to their desires

Step 21: In such cases, add the juice of a lemon

Step 22: Serve this humble Togari Bele Tovve with hot steaming rice and Beetroot Thoran or with Spongy Idlis and Mysore Chutney to please your tummy as well as your taste buds