Recipe Text
Ingredients:
- Pigeon Peas – 1 Cup(50ml Cup)
- Ridge Gourd – 220gms
- Salt To Taste
- Oil – 2tsps
- Turmeric Powder – 1/8tsp
- Black Gram – 1tsp
- Mustard Seeds – 1/2tsp
- Cumin Seeds – 1/2tsp
- Curry Leaves – Few
- Red Chili Powder – 1/8tsp
Preparations:
Take
dal in a bowl and wash it. Add sufficient water and keep aside. Take the
ridge
gourd and wash it. Peel the skin of the ridge gourd and cut into pieces.
Add
these pieces to the dal. Now put this bowl in pressure cooker and cook.
Just
before the pressure develops in the pressure cooker and it is about to
whistle
make the flame low and cook for 15 minutes. Then, after 15 minutes, make
the
flame high and before it whistles switch it off. With the pressure
inside the
pressure cooker the dal will be cooked completely even after we remove
it from flame.
When cool remove the bowl from the cooker and keep aside.
Method:
Add
red chili powder, turmeric powder and salt to the dal. Now let us season
the
dal. Heat a pan and add oil. When oil is hot add black gram and fry till
golden
brown. Now add the mustard seeds and the cumin seeds and fry till they
splutter. Now add curry leaves and asafetida and mix well. Now pour the
dal
along with the spices and mix well. Let the mixture come to a boil.
Remove and
transfer to a serving bowl. Let the texture of the dal be a bit watery,
because
on cooling it becomes thick. Serve this dal with hot rice and some
pickle.
Points to Notice:
Do not throw away the peel of
gourd. Grind them along with
other masala ingredients and use it in any gravy dishes. As all vitamins
lie
just beneath the skins of the vegetables it is advisable to eat the
skins also
for better health. However it is not possible to use the skins of the
vegetables in all dishes. So use them innovatively and enjoy the health
benefits.
Enjoy !!!!!!!!!!!!!! |
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Our Earlier discussions on the Blog
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Your Earlier comments on the Blog
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- Anonymous said...
chala thanks aunty, I was deputed to USA and had very less time
to learn cooking from my wife and mom. Now I neednt disturb them.
January 1, 2010 5:00 AM
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ranjiniamit said...
hi,
Ranjini here
I am a kannadiga...hardly understand telgu.......But very fond of Andhra food..
U r doing a great job, keep it up!!!!!!
We
are residing in London......when I was in India I was working and
hardly had time to browse the net and cook.......Ur website is juss cool
I made puddu (gunta wht ever u call in telgu) came out really weell.
I am also getting an oppurtunity to learn Telugu language simultaneously with cooking.
Just a suggestion
1) If possible can u post the recipe of ANdhra pappu which is usually served in Andhra style restaurants.
2) If possible can u please post the recipe of Masala puri, I mean chat......
Once again hats off for ur wonderful recipes and I tried most of them... Came out very well
January 3, 2010 12:37 AM
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Radha said...
Dear Mrs. Sharma,
Namaste, I am Radha. I just want to
leave a quick line and a big applause for your great site..It simply is
awesome and the way you have explained your recipe is so simple, and
logical, an ameture cook would be encouraged to step into the
kitchen..Here I am struggling to make more vegetarian choices over
meat, as we are now sick of eating meat! I live in Melbourne, Australia
and I guess I found one can't go wrong with meat recipes as to use the
ready made masala's available. I hope to come back often on to your
site for your lovely recipes.
Once again Thank you very much!!
Radha
p.s:
Did I say your site is beyond just recipes? It is a mirror to your
great persona and made me feel as if I have known you for a long time.
January 3, 2010 7:30 AM
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