Kalduvale

Kalduvale is a traditional dish originating from the state of Karnataka in India, particularly popular in the coastal regions. It is a type of lentil curry, often described as a savory porridge or a thick soup. The primary ingredients typically include lentils, such as toor dal or masoor dal, which are cooked until very soft and then mashed. Vegetables like pumpkin, bottle gourd, or ridge gourd are commonly added to impart flavor and texture.

The characteristic flavor of kalduvale comes from a tempering, known as 'tadka' or 'popu', which is prepared separately and then poured over the cooked lentils and vegetables. This tempering usually consists of oil or ghee, mustard seeds, cumin seeds, curry leaves, dried red chilies, and sometimes asafoetida (hing) and garlic. The spices are fried until fragrant, releasing their aromas and flavors into the oil, which then infuses the kalduvale.

Kalduvale is typically served hot, often as a side dish with rice, roti, or dosa. It is considered a wholesome and nutritious meal, rich in protein and fiber from the lentils and vitamins from the vegetables. The consistency can vary, with some versions being quite thick and others more soupy, depending on regional preferences and the amount of liquid used during cooking. It is a staple comfort food for many in Karnataka.