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A nutritious dal, especially with its combination of different lentils. A perfect accompaniment with plain rice. more

Another unusual dessert. This time with bread!. Never thought bread would taste so good, in a sweet dish other than bread and butter pudding! more

A typical Maharashtrian snack, Misal Pav. Both filling and tasty too! more

 

TINDORA DAL (IVY GOURD DAL)

Tendle, in konkani also known as ivy gourd, or tindora is not a vegetable I buy very often. This time decided to search for different recipes with it and indiankhana.net had a recipe that I would have never thought of…..Tindora Dal. We do use tendle in sambars along with many other vegetables, but this combination was unusual and I thought it was another good idea to get the kids to eat their quota of vegetables without much fuss! It did work!! 🙂

This is what you’ll need

For the dal

Moong dal: 1/2 cup

Tindora (Ivy gourd): 1 cup (sliced into 1/2 inch roundels)

Onion: 1 large (chopped)

Tomato: 1 large (chopped)

Green chillies: 3

Coriander leaves: To garnish

Salt to taste

For the seasoning

Ghee: 2tsp

Cumin seeds: 1tsp

Whole red chillies: 2

Curry leaves: Few

Chopped garlic: 1tsp

Hing (asafoetida): 1/2tsp

Let’s get cooking

1. Add the chopped tindora, onion, tomato, chillies and dal in a pressure cooker, along with 2 glasses of water. Cook until 2 whistles.

2. Once the pressure drops, open the cooker, mash gently add salt and more water if required.

3. Prepare the seasoning, by melting the ghee.

4. Add the cumin seeds, red chillies, curry leaves, hing and chopped garlic. Fry iuntil the garlic is light brown.

5. Turn off the flame and add this tempering to the dal.

6. Mix well, garnish with chopped coriander leaves and serve hot with rice or chappatis.

Approximate preparation and cooking time: 30 minutes

Serves: 3-4

 

 

 

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