Togari Bele Palya

Method

1. 1

   Cook toor dal: Wash half cup togari bele (toor dal). Pressure cook with 1.5 cups water and half tsp turmeric for 4 whistles until soft. Keep separate.

2. 2

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

3. 3

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.

4. 4

   Add onion and green chilli: Add 1 finely chopped onion and 2 green chillies. Cook 5 minutes.

5. 5

   Add garlic: Add 4 garlic cloves sliced. Fry 2 minutes until golden.

6. 6

   Add cooked dal: Add the cooked toor dal. Toss gently.

7. 7

   Add spices: Add half tsp turmeric, 1 tsp red chilli powder and salt. Toss and cook 3-4 minutes.

8. 8

   Dry out: Cook on high heat 2-3 minutes until the dal is dry and each grain separate.

9. 9

   Add fresh coconut: Add 3 tbsp freshly grated coconut. Toss 2 minutes.

10. 10

    Serve: Adjust salt. Togari bele palya is a dry toor dal stir fry unique to Karnataka. Serve with steamed rice.