Loading...
A simple and comforting lentil soup from Karnataka, made with soft-cooked toor dal and a light tempering of mustard seeds and curry leaves. This mild, soupy dal is perfect with hot steamed rice and a dollop of ghee.
Pressure Cook the Dal
Prepare the Tempering (Oggarane)
A classic Karnataka one-pot meal, reimagined for a low-glycemic diet. This version uses wholesome foxtail millet instead of rice, combined with lentils and vegetables in a fragrant, spicy tamarind broth. It's comfort food that's both hearty and healthy.
A wholesome and savory South Indian pancake made with a low-glycemic blend of millets, brown rice, and mixed lentils. Packed with fiber and protein, this diabetic-friendly adai is a delicious and guilt-free choice for breakfast or dinner.
Crispy, golden crepes made from a fermented rice and lentil batter, filled with a savory spiced potato mixture. A beloved South Indian classic, perfect for a hearty breakfast or light dinner, best served with sambar and coconut chutney.
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
A simple and comforting lentil soup from Karnataka, made with soft-cooked toor dal and a light tempering of mustard seeds and curry leaves. This mild, soupy dal is perfect with hot steamed rice and a dollop of ghee.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 216.56 calories per serving with 9.87g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or side.
Combine and Simmer
Garnish and Serve
For a lighter and quicker version, substitute toor dal with yellow moong dal. It requires less cooking time.
Add one finely chopped ripe tomato to the pressure cooker along with the dal for a slightly tangy flavor.
For a pungent twist, add 2-3 cloves of crushed garlic to the tempering after the mustard seeds splutter.
Simply replace the ghee with coconut oil or any neutral vegetable oil to make this dish completely plant-based.
Toor dal is an excellent source of protein, which is essential for building and repairing tissues, muscle growth, and overall body function.
The combination of well-cooked lentils, hing (asafoetida), and ghee makes this dish very easy to digest. The high fiber content also promotes gut health and regular bowel movements.
Lentils are naturally low in fat and cholesterol and are a good source of fiber and potassium, which help in managing blood pressure and supporting cardiovascular health.
The complex carbohydrates in lentils are digested slowly, providing a steady release of energy that keeps you feeling full and energized for longer without causing sharp spikes in blood sugar.
One serving of Thovve (approximately 1 cup or 255g) contains around 240-260 calories. This is an estimate and can vary based on the amount of ghee used and serving size.
Yes, Thovve is a very healthy and nutritious dish. It is rich in plant-based protein and dietary fiber from lentils, which aids in digestion and provides sustained energy. It's a light, comforting food that's easy on the stomach.
Absolutely. You can cook the dal in a regular pot on the stovetop. It will take longer, around 45-60 minutes. Ensure you add enough water and stir occasionally until the dal is completely soft and mashable.
Thovve is distinct due to its simplicity, mild flavor, and soupy consistency. Unlike many other Indian dals, it traditionally does not contain onions, garlic, tomatoes, or heavy spices, making it a very light and sattvic dish.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The dal will thicken upon cooling. Reheat on the stovetop or in a microwave, adding a little hot water to restore its soupy consistency.