September 21, 2007

Hesaru Bele Tovve : RCI Karnataka

To be honest: "I knew nothing about the Karnataka cuisine untill couple of days. I knew just the names of the recipes.." ..:D
But, now .....with so many Karnataka recipes flying over the blogosphere, I am well versed with both the names and preparation of most of the recipes of Kannadiga cuisine. Thanks to RCI and Aashaji for hosting such wonderful event.

Here is my entry to RCI: Karnataka Event : Hesaru Bele Tovve. (had to refer : Glossary)


Hesaru bele(Moong dal) split - 1 cup
Grated coconut - 1/2 cup
Green chillies - 2-3
Ginger - a small piece
Salt - to taste
Turmeric -1/2 tsp
Chilli Powder - 1/2 tbsp
Curry Leaves - few

For Tempering: Oil, Mustard seeds, Urad seeds, Cumin seeds, Red Chillies and Hing.


1. Cook hesaru bele (moong dal) and grind it along with ginger, green chilles and grated coconut.
2. In a pan, Heat the dal mixture and add salt, turmeric and chilli powder. Cook it for few minutes. Then add curry leaves.
3. Now, heat the tempering ingredients in a small pan and let them splutter.
4. Finally add this tempering to dal . Tastes awesome with hot rice, any pickle and papad.

Another look of Hesaru Bele Tovve..


  1. The dish looks lovely...we learn all the time, don't we :)

  2. @Sunitha: Ya sunitha.. we tend to learn so many things as time passes by..:D

    @Sandeepa & Rajitha: Thanks for dropping by..:D and glad that u loved this simple dish..:)

  3. those few ingredients create a heavenly dish on the side for rotis - love simple moong dal

  4. Siri, wonderful entry.Love bele thovve too,great comfort girl!:))


  5. @ Lakshmi: The dish is truely very delicious.. :D Thanks for dropping by..:D

    @ Asha: Thanks Ashaji for including my entry in the event.:D


'Thought is the blossom; language the bud; action the fruit behind it' ~ Ralph Waldo Emerson

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