Kadale belle and sorekayi tovve

Ingredients 

Kadale belle ( channa dhal //split Bengal gram)—1/2 cup

Sorekayi ( lauki//bottle gourd)—2 to 3 cups chopped 

Arisina (turmeric powder//haldi)—1/2 teaspoon 

Water—to cook

Salt—to taste 

Jaggery powder—1 teaspoon 

Curry leaves (karibevu//kadipatta)—few

Masala for grinding 

Fresh grated coconut ( kayi turi //nariyal)—1 cup

Green chillies ( hasiru menasina kayi//hari mirch)—3 to 4

Jeera (jeerige//cumin seeds)—1 tablespoon 

Ginger (shunti//adarak)—small piece 

Grind the above ingredients in a mixer grinder jar without adding water to a coarse mixture.

Method 

Wash and soak the kadale belle in hot water for one hour.

Wash the sorekayi.

Chop the sorekayi into big chunks (pieces),no need to peel the skin.

Take the kadale belle and sorekayi pieces in a pressure cooker,add arisina and enough water.

( you can take kadale belle and sorekayi in separate containers too )

Cook on medium flame for 3 to 4 whistles.

Once the pressure reduces open the lid and mash well with a laddle.

Now add the ground coconut mixture,salt,jaggery,karibevu  and stir well and boil .

Add little water if needed.

Now prepare for seasoning (oggarane)

Heat one tablespoon of ghee in a laddle,once hot add one teaspoon of mustard seeds (sasive//rai).jeera (jeerige//cumin seeds)asafoetida (hing//ingu) each.

When it crackles pour over tovve and mix well.

Serve tovve with hot rice,chapattis,rotti.