This recipe is something that just popped into my head while I was brainstorming on ways I can incorporate vegetables in my lil Aavani’s diet. She loves vegetables and I wanted to do a little more than boiling them. She is used to coconut based dal curries, so I thought of omitting the coconut and give a try with not an usual vegetable to prepare dal and tada it came out very well and we all enjoyed it with rice for lunch and chappathis for dinner. Enjoy!!!
1. Kovakka/Tindora/Ivy gourd 10 nos, chopped to 1 inch rounds
2. Turmeric powder ½ tsp
3. Garam masala 2 pinches
4. Toor daal/thuvara parippu ½ cup
5. Salt as needed
6. Mustard seeds ½ tsp
Shallots 3-4 nos, thinly sliced
Green chilly 1 no, chopped
Dry red chilly 2 nos
7. Oil 2 tsp
8. Water 1 cup+ ½ cup
- In a pressure cooker, add the washed toor dal/thuvara parippu along with kovakka/tindora/ivy gourd, turmeric powder, garam masala and salt. Add 1 cup water and close with the lid and cook till 3 whistles. Switch off flame and allow the pressure to release by itself. Open lid and add ½ cup water if needed. Bring this to boil and reduce flame and cook for few more minutes. Remove from flame and set aside.
- Now in another small pan, add 2 tsp oil and splutter mustard seeds. Once they crackle, add dry red chilly, add thinly sliced shallots, green chilly and saute till a golden brown color. Pour this over the curry and serve with rice or even chappathis.