Togari Bele Palya

Ingredients

• - 300g toor dal stir-fry
• - 2 tbsp groundnut or coconut oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 1/2 tsp chana dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 3 tbsp fresh grated coconut
• - 1/4 tsp turmeric
• - Salt to taste

Method

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. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
3. Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves and a pinch of asafoetida.
4. Add onion and green chilli: Add 1 finely chopped onion and 2 green chillies. Cook 5 minutes.
5. Add garlic: Add 4 garlic cloves sliced. Fry 2 minutes until golden.
6. Add cooked dal: Add the cooked toor dal. Toss gently.
7. Add spices: Add half tsp turmeric, 1 tsp red chilli powder and salt. Toss and cook 3-4 minutes.
8. Dry out: Cook on high heat 2-3 minutes until the dal is dry and each grain separate.
9. Add fresh coconut: Add 3 tbsp freshly grated coconut. Toss 2 minutes.
10. Serve: Adjust salt. Togari bele palya is a dry toor dal stir fry unique to Karnataka. Serve with steamed rice.