Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Ridge Gourd Dal (Beerakaya Pappu)

Everyone has their own food weaknesses. Mine has always been rice and dal. I loose my dietary control over this combination. I am a dal-holic.:) So, what did I do with ridge gourd purchased from ‘Lotus’ yesterday, I have ridge gourd dal. Simple yet divinely tasty when mixed with rice and ghee. Today, no portion control for me.

Ridge Gourd (Beera Kaya, Turai) Pressure Cooked Ridge Gourd and Toor Dal Mixture
Ridge Gourd - In bite sized pieces………….. ……………Presssure-cooked toor dal and vegetable mixture

Recipe:
for two for two meals

Toor dal - 4 fistfuls (¾ cup)
Vegetables:
One medium sized ridge gourd
outer ridges peeled first and then cut into small cubes
One medium sized onion & 6 to 10 green chilli peppers -all finely chopped
Seasoning:
1 tablespoon of tamarind extract
¼ tsp of turmeric
½ tsp of salt
For popu or tadka: 1 tsp each of mustard seeds, cumin, urad dal, minced garlic and curry leaves

Take toor dal, vegetables (listed above), tamarind and turmeric in a pressure cooker. Add about two cups of water. Pressure-cook them til 3 whistles or until they turn soft. Wait until it’s safe to open the lid, then add salt to this cooked mix. With a wood masher, make a smooth paste of the cooked dal-veggies. At this stage, for a more soup kind of dal, add water to your liking, stir and bring it to a boil. (Do this step only if you add more water to the cooked-mashed dal. Otherwise it’s not necessary to cook the dal further.)

In a steel vessel, heat one teaspoon of peanut oil. Sauté the popu or tadka ingredients until golden, then add the mashed dal-veggie paste from the cooker. Mix the dal with popu ingredients thoroughly. Serve hot with rice and ghee.

Ridge Gourd Dal with rice and curry

Ridge gourd dal and curry with rice and ghee - my weakness and indulgence.

Posted by Indira©Copyrighted in Toor Dal, Amma & Authentic Andhra, Beera kaaya(Ridge Gourd) (Thursday February 9, 2006 at 2:36 pm- permalink)
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