White Rice in a Pool of Dalithoy n Topped with Alva Mande / Taro Root Garlic Roast

White Rice  in a Pool of Dalithoy n Topped with Alva Mande / Taro Root Garlic Roast 

Dalithoy 

• Toor dal - 1 cup
• Green chilly - 4  or according to the taste 

Seasoning 

• Oil/Ghee -1 tsp
• Mustard seeds - 1 tsp
•  Curry leaves - 1 sprig 
• Dry red chillies -2
• Hing/Asafoetida water- 1 tsp
• Salt to taste

Method
Pressure cook toor dal with 1 tsp of oil . It has to be cooked well ,then churn it . Add slit green chillies with salt n boil well .Add water for desired consistency ( medium , neither too thin nor too thick ) 

In a seasoning  pan add oil or ghee , Add mustard seeds , when they splutter add torn red chillies n curry leaves...add this to the cooked dhal n then add hing water . Mix well 

Alva Mande / Taro Root Garlic Roast

Alva Mande/Taro root  -4 medium
Garlic -1 bulb
Red chilly powder- 2 tsp ( Kashmiri )
Turmeric powder- 1/4 th tsp
Oil- 1 tblsp 
Salt to taste .

Method 
Pressure cook Taro roots just for a whistle or two as it shouldnt be mushy n over cooked ... cool, peel n cut into reasonable pieces ... keep aside .

In a kadai add oil, crushed garlic n saute for sometime till the raw smell goes n ,the color slightly changes  add chilly n turmeric  powders along with salt n then add the cooked chopped Taro  roots  ... n roast well .

Note : More the oil n garlic .... More tastier will be the dish ;)