and some dosai to go with the Tovve (definitely not traditional). Here it is, cooking on the pan.

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I finally got to make the Moolangi Tovve, a dal with daikon radish, based on the wonderful trio of mung dal, cumin seed, and a good amount of ghee in the tadka. Few other spices are used - green chillies, dried red chillies, mustard seed, turmeric. Asofoetida, curry leaves.

The recipe originates from Karnataka in South India. Tovve in general is a simple, mild, home-cooked lentil dish with tamarind or lemon juice. It is also versatile - different dals and vegetables can be used. A great Winter dish - I've made it in this cooler spell we are having.

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