Daikon Dal | Moolangi Tovve

Daikon Dal | Moolangi Tovve

This delicious dish using daikon radish is from Karnataka in South India. Tovve is a mild lentil dish cooked with ghee in a tamarind or lemon juice based gravy with a simple spice combination. It is similar to dal or rasam (depending how thick the dish is made). Tovve is a versatile recipe and can be prepared with many kinds of dal and vegetables. In fact, Tovve means a simple, basic home-cooked dal that is easily digested. It is a great Winter dish – drizzle a little ghee over the top for extra luxuriousness.

Similar dishes include Simmered Daikon Radish with Miso and Sesame Sauce, Hara Mung Dal Taka, Kerala Mung Dal, Baked Millet with Ginger, Pumpkin and Daikon, Mustard Greens with Mooli, Daikon Radish and Pumpkin Curry, and Daikon Salad.

Also try Kancha Mung Dal, Mung Dal with Ghee and Spices, and Mung Dal with Coconut Milk.

You can browse all of our Radish recipes and all of our Dals. Our Indian dishes are here and our Indian Essentials here. Or browse our Late Winter dishes.

Daikon Dal | Moolangi Tovve

Daikon Dal | Moolangi Tovve

ingredients
1 cup mung dal (toor dal can also be used)
1 small – medium daikon radish, peeled and diced
2 green chillies
bunch coriander leaves
0.5 tspn turmeric powder
juice of 2 small lemons or limes
sea salt to taste

tadka
1 Tblspn ghee
1 tspn brown mustard seeds
1 tspn cumin seeds
2 Indian dried red chillies
pinch asafoetida powder
10 curry leaves

method
Rinse the mung dal and bring to the boil with 3 cups water in a large saucepan. Cook for 20 mins or until the dal is soft and beginning to fall apart.

Add the radish pieces and green chillies (split from the tail to near the top), and continue to simmer for 10 minutes. After 5 minutes, add the chopped coriander leaves and stems and simmer them with the dal and radish.

When the dal and radish is cooked, stir through the turmeric powder and salt to taste. Mix well. Remove from the heat, cover and set aside.

Make the tadka by heating the ghee in a tadka pan or small saucepan, and add the mustard seeds. Allow them to being to pop, and after about 30 secs, add the asafoetida, dried red chillies and cumin. When the mustard has popped, add the curry leaves, and pour all of the spices and ghee onto the cooked radish and dal.

Add the lemon or lime juice and mix well. Cover, and allow to sit for 5 mins for the flavours to develop. Serve, garnished with some fresh coriander leaves.

recipe notes and alternatives
Use a little tamarind instead of lemon juice.

Add a little ginger, finely chopped, to the dal with the radish.

Coriander Paste (home made) is a great substitute for the fresh coriander.

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