- 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
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.
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
just beneath the skins of the vegetables it is advisable to eat the
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
| || |
Click here to participate on the Blog Discussions and make GAYATRIVANTILLU content richer!!!
If you too have a recipe to share, click here to submit
|Our Earlier discussions on the Blog
|Your Earlier comments on the Blog
|Your emails to firstname.lastname@example.org
|Click here to see YouTube Comments