Prep Time: Under 20 mins
Cook Time: Under 30 mins
Serves 2 to 3
Pair This Up With Vatral Kuzhambu, steamed rice and some poppadums
( I tweaked Sangee s recipe a little bit. I used channa dal or bengal gram mostly with little moong dal. You can make it the other way too. Also, i did not pressure cook the onions but sauteed them before adding the cooked dal and the ground paste.)
What You Need?
Snake gourds 2 medium chopped into roundels
Channa dal or bengal gram ¼ cup
Moong dal 2 tbsp
Onion 1 medium finely chopped
Tomatoes 2 small finely chopped
Turmeric powder a large pinch
Oil 1 tbsp
Salt to taste
For The Paste:
Coconut grated ¼ cup
Green chilies 4
Cumin seeds ½ tsp
Oil 1 tsp
Mustard seeds 1 tsp
Curry leaves a sprig
Hing a large pinch
Dry red chili 1
How To Make It?
Grind together coconut, green chilies and cumin to form a smooth paste.Add water as necessary. Set aside.
In a flat bottomed vessel, place the dal, snake gourd and tomatoes in that order in a layered fashion. Add water and turmeric and pressure cook for 3 whistles until the dals are cooked but make sure not to cook them till mushy.
Now, in a pan, heat 1 tablespoon of oil. Add onions and saute till pink.
Now, add the ground mixture and cook on low flame for about 1 min.
Next add the gourd and the cooked dal and saute for about 2 mins on medium flame. Combine well but gently making sure you dont make the mixture mushy in the process. We are looking forward to eating those tender bengal gram bits.
At this stage, add the salt and stir well.
Simmer for about 2 to 3 mins on medium flame.
Now, in a tempering pan, heat oil.
Add mustard seeds and once they crackle, add the rest of the ingredients.
Add this to the lentil mixture and gently combine.
And thats it! Our stew is ready to be devoured alongside hot rice and ghee. Some poppadoms wont hurt either. Just dont think about that growing waist line!
This goes off to Blog Hop Wednesdays Week 19 and My Legume Love Affair hosted by Simona for Susan this month.