Name: Mangalorean Sauthekai Tovve
Prep time: 15 min
Cook time: 25 min
Total time: 60 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 100 g Split Pigeon Peas, toor dal; 150 g Cucumber, Mangalore/yellow cucumber, peeled and cubed; 2 tbsp Freshly Grated Coconut; 2 Green Chili Pepper, slit; ¼ tsp Ground Turmeric; ½ tsp Mustard Seeds; ½ tsp Cumin Seeds; 1 pinch Asafoetida, hing; 1 sprig Curry Leaves; 1 tbsp Coriander Leaves, chopped; 1 tbsp Coconut Oil; 1 tsp Salt, to taste

1 hrtotal

40 min hands-on20 min hands-off

Prep 15 min · Cook 25 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Method

In a pressure cooker, add the washed split pigeon peas, cubed cucumber, slit green chillies, and turmeric powder. Pour in enough water to cover the ingredients.
Pressure cook for 3 whistles on medium heat. The lentils should be completely cooked and mushy, while the cucumber should be translucent and tender.
Allow the cooker pressure to release naturally. Open and lightly mash the dal, ensuring the cucumber chunks remain mostly intact.
Transfer the cooked dal and cucumber mixture to a heavy-bottomed pot. Add salt and the freshly grated coconut. Stir well and bring to a gentle simmer for 3-4 minutes.
3–4 min
In a small tadka pan, heat the coconut oil for tempering.
Add mustard seeds to the hot oil. Once they pop, add the cumin seeds, asafoetida, and fresh curry leaves. Sauté for a few seconds until fragrant.
Pour the crackling tempering over the simmering dal. Turn off the heat immediately to trap the flavors.
Garnish the Tovve with freshly chopped coriander leaves before serving.

How to tell it's done

The dal should be light and soupy, with tender cucumber cubes in a coconut-flecked yellow broth.

Getting it right

Tip

Using traditional Mangalore cucumber (Field marrow) gives the best texture, as it holds its shape during pressure cooking without becoming watery.

What to serve it with

Serve with steamed rice, fresh ghee and raw mango pickle.

Common mistakes

The cucumber turns watery and mushy.: Use firm cucumber or Mangalore cucumber, cut even cubes, and avoid overcooking after the dal softens.

Storing and reheating

Refrigerate sauthekai tovve in a covered container for up to 3 days. Reheat gently until hot; freezing is not recommended because cucumber can turn watery.

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