- 4
- Average
- 15 mins
- 25 mins
- Average budget
Ingredients
- 3/4 cup toovar (arhar) dal
- 1/2 cup bottle gourd (doodhi / lauki) cubes
- 6 to 8 drumsticks (saijan ki phalli / saragvo) , optional
- 2 tbsp oil
- 1 tsp mustard seeds ( rai / sarson)
- 6 to 7 curry leaves (kadi patta)
- 2 pinches of asafoetida (hing)
- 1/2 cup tomato cubes
- 8 small shallots (madras onions)
- salt to taste
- 3 tbsp sambhar powder
- 2 tsp chilli powder
- a pinch of turmeric powder (haldi)
- 2 1/2 tbsp tamarind (imli) pulp
- 2 tbsp finely chopped coriander (dhania)
Preparation
Step 1
Wash the dal thoroughly and drain.
Combine the washed dal and 2 cups of water in a pressure cooker and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid.
Blend the dal using a hand blender till it is smooth and keep aside.
Combine the bottle gourd and drumsticks with ¾ cup of water and cook on a medium flame for 8 to 10 minutes or till the vegetables are soft. Keep aside.
Heat the oil in a deep non-stick pan and add the mustard seeds.
When the seeds crackle, add the curry leaves and sauté on a medium flame for a few seconds.
Add the asafoetida, cooked bottle gourd and drumstick, tomatoes, shallots, salt, sambhar powder, chilli powder, turmeric powder, tamarind pulp and ¾ cup of water, mix well and bring to boil. Cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
Add the coriander and mix well.
Serve hot.