Hesaru bele thove recipe | How to make hesarubele thove for idli | Moong dal gravy for idli or rice | Plain thove
By Latha on November 9th, 2017
Hesaru bele thove recipe explained with step by step pictures. This is a plain thove and can be served with idli or rice. Hesaru bele thove or plain thove is prepared using mung dal, coconut, tomato, green chili and ginger. Hesarubele thove or dal is very tasty, healthy and goes very well with rice and idli.
My Mother-in-law prepares this type of thove whenever she prepares idli. I have added ground coconut but she will extract the coconut milk from the same and then add it to the cooked dal. If you are looking for some gravy recipe for idli other than sambar, then this is the perfect recipe for you. My Mother always prepares thove with Heerekai or ridgegourd and that is generally served with rice. This is the cut-down and mild version of that thove and tatses great with idli. Not only tasty, it neutralises the acidic nature of idli.
If you are looking for more hesaru bele or moong dal recipes, then do check our bili saaru, gram salad (hesaru bele kosambari), hesarubele saaru or mung dal rasam, green gram dal payasa (hesaru bele payasa), green gram curry and green gram sprouts salad.
If you are looking for more Karnataka style gravy recipes then do check Doddapathre rasam, Udupi rasam, cowpea rasam and fenugreek seed rasam, upsaaru, Mango rasam, avarekalu saaru and sabsige soppu (dill leaves) rasam recipes.
Preparation time: 10 min
Cooking time: 20 min
Serves: 1 litre
Ingredients: (measuring cup used = 240ml)
- 1/4 cup green gram dal or moong dal or hesarubele
- 1 small tomato
- A big pinch of turmeric
- 1 - 2 green chili
- 1 cm length ginger
- 1 tbsp finely chopped coriander leaves
- Salt as per your taste
- 1 ltr of water
Ingredients for grinding:
- 1/2 cup grated coconut
- 1/4 tsp mustard seeds
Ingredients for tempering:
- 1 red chili
- 1/4 tsp mustard seeds
- One big pinch hing or asafoetida
- 4 - 5 curry leaves
- 2 tsp cooking oil
Instructions for making hesarubele thove:
- Take green gram dal in a pressure cooker and rinse it.
- Cook green gram dal until soft by adding required water, few drops of oil and a big pinch of turmeric. I cooked dal in a pressure cooker by making 2 whistles.
- When the pressure subsides, add in finely chopped tomato and slit green chili. Also add in chopped and crushed ginger. Cook until tomatoes are soft and mushy. I cooked it by making 2 more whisltes.
- Grind coconut and mustard seeds until smooth using a mixer grinder by adding required water. (Optionally you can extract the coconut milk from this and then add it to the cooked dal).
- Add in ground paste into the cooker, which has cooked green gram dal, tomato, ginger and green chili.
- Add in required salt.
- Add in required water and bring it to boil.
- Add in chopped coriander leaves and switch off the stove.
- Temper it with oil, red chili, mustard seeds, curry leaves and asafoetida. Serve it with hot steaming idli or rice.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
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