Thursday, 12 January 2012

Beerakaya & Pesara Pappu (ridge gourd & moong daal)

1 cup split moong dal (pesara pappu)
2 cups water
1 Medium Ridge Gourd (peel and cut into cubes)
1/4 tsp. canola oil
1 tsp cumin seeds
2 green chilies, slit lengthwise
1 small onion (cut into lengthwise)
1 garlic (smashed)
few curry leaves
1/4 tsp turmeric
big pinch asafoetida (hing)

Soak the moong Daal for few minutes in water
Heat the oil in a medium-sized pot and add the cumin seeds,turmeric,garlic,onions,asafetida; cook them until they brown, but be careful not to burn. Add the green chilies, curry leaves and ridge gourd and cook for a few seconds. Then add the daal stir. Check to make sure there’s enough water, and if not, add some.
Add salt to taste, and simmer for about 10 minutes. Just before serving, add chopped coriander leaves.
Serve with rice or pulka’s

This is a flavorful daal but not too spicy. To make it more spicy, include the red pepper or little red chili powder.