lunch / staple / togari bele


ImageThis is a staple in most houses, and individual touches are given. I for one like to add ginger along with green chilli.

The cooking oil, also varies, my grandmother used coconut oil, my mother-in-law uses ghee. I have shifted to ghee too.


1 cup thuvar daal

2 green chillies slit length wise

2tsps. finely chopped coriander leaves

Salt to taste


1tbsp. Mustard

2 -3 Curry leaves

Hing a pinch

Dried chilli 1



Cook daal and green chillies preferably pressure cook.

to this add coriander leaves and water to bring it to your favourite consistency now bring this mixture to a boil.

In a wok heat oil, add mustard, when oil froth a hing, and red chilli, curry leaves now switch and pour over the daal.

Can be served with roti or rice.

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