Masoor dal is something I never used to count as a dal, and bought it around once a year when I got bored of all the other dals. Though it looks all colourful and pretty, but I never knew how it would taste good. But, once I found this recipe, I just keep cooking it all the time. It tastes like dal fry, just wayyy better. Just give it a try, and I am sure you are gonna love it.
So, here is the recipe:
What we need:
Masoor dal- 1.5 cups
Onion- 1 medium
Tomatoes- 2 small to medium
Zeera- 1 tbsp
Mustard seeds - 1 tsp
Curry leaves- 7-8
Green chillies- 3-4
Garlic cloves- 8-9
Hing- Pinch
Turmeric powder- 1 tsp
Garam masala powder or zeera powder- 1 tsp
Kasoori methi- 1 tbsp
Lemon juice- 1 tbsp ( Optional)
Coriander leaves- For garnishing
Ghee- 1 tsp
Salt- To taste
Oil- 2 tbsp
Lighting the stove:
Wash and soak the masoor dal in water for around 15 minutes.
Take around 1.5 cups of masoor dal and pressure cook with salt, turmeric, one chopped onion, 2 chopped tomatoes and a little ghee for 3 whistles.
Heat refined oil in a kardhai, add zeera, mustard seeds, hing and curry leaves.
When mustard seeds splutter, add chopped garlic and green chillies. Fry till garlic turns golden brown.
Add the boiled dal with 1/4th cup water and let it boil for 2 minutes. Now add garam masala powder or zeera powder and chilli powder. Mix well.
Add kasoori methi and lemon juice. Boil for 1-2 more minutes.
Finally, add chopped coriander leaves and mix well.
Serve with roti or rice. Tastes really awesome with roti, but is equally good for rice.
Parwal or pointed gourd has always been my favourite. Though it is not much available in Bangalore, I try to get it from some place or the other.
I have tried many recipes for this but had not been able to get a hold of it yet. It always turned out under-boiled or dry or watery, except one recipe that my Mom makes which is too oily, hence, I don't make it often. But, this is perfect. I learnt it from my sister-in-law when we visited her recently, though her version was too healthy with minimum oil and no curry powder or chilli powder. I just modified it to suit my taste.
What we need:
Parwal- 250 gms
Potatoes- 2 medium
Onion- 1 large or 2 medium
Tomatoes- 2 small or 1 medium
Ginger garlic paste- 1 tbsp
Oil
Turmeric powder- 1 tsp
Salt-To taste
Coriander powder or curry powder- 1.5 tsp
Chilli powder - 1/2 tsp
Lighting The Stove:
Scratch the parwals(don't peel completely), just rub out the outer dark green layer. U can do this with a peeler or knife, and then wash them and cut the two ends.
Cut into thin slices. Cut potatoes also in same style(long and medium thin).
Heat oil in a kardhai, add the parwals and potatoes, salt and turmeric powder. Mix well and let it fry for 1 min.
Then, add half a cup of water and cover it. This helps to boil the parwals perfectly.
Keep stirring in between and cook till done.
Heat 3 tbsp of oil, add the sliced onions and fry till golden. ( Can use any oil, mustard oil gives better flavour)
Add 1 tbsp of ginger-garlic paste. Mix well and fry for 1 more min.
Add coriander powder and chilli powder, mix well and add tomatoes.
Mix nicely, add 1/4 cup of water and cook till tomatoes turn mushy.
Add all the fried vegetables and mix well with the masala. At this point, u can take it out and serve or u can do what I did.
Add half a cup of water and cook covered for 2 min.
Finally, sprinkle chopped corainder leaves and garam masala. It's ready to serve.
Very simple, but tasty curry. Tastes best with chapati, paratha or rice. Worth cooking again and again for daily food.
Kundru is kinda hated or sometimes, not even considered as a vegetable. Some people in my region believe that eating this makes u lose your brains and makes u an idiot. But, I avoid believing that stuff. Science, however says that it can help you control your blood sugar level, gives you high amounts of vitamin C, beta-carotene and some more.
So, ditch your local knowledge, be a little scientific and eat kundru or coccinea or ivygourd or tindora or dondakaya or whatever it is called in your language. If you don't like any name, go ahead and have your own name for it. I mean, our humble kundru won't mind a bit if it gets one extra name along with so many that it already has.
Ok... enough of rambling. Let's get to the recipe. This recipe was requested by a friend. Hope this helps.
What we need :
Ivy gourd - 200 gms
Onions- 1 large or 2 medium
Peanuts - Half a cup
Mustard seeds - 1/2 tsp
Zeera - 1/2 tsp
Curry leaves - 8-10
Chilli powder- 1/4 tsp
Turmeric powder - 1/4 tsp
Coriander powder or Curry powder - 1/4 tsp
Lighting The Stove:
Wash and cut the kundru into thin slices.
Fry a handful of peanuts in oil untill they are done. U can know they are done by the change in colour.
Now, fry the kundru with a little salt till it is cooked.
Heat a little oil in kardhai and add mustard seeds, zeera, curry leaves. Fry for 2-3 seconds.
Now, add thinly sliced onion and fry on medium heat untill golden.
Then, add a little chilli powder, turmeric powder, coriander powder or curry powder.
Add the fried kundru and peanuts and mix well.
Serve hot with rice and dal or sambar.
The taste takes me back to the hostel days where this simple nutty taste was a delicacy. This is very easy to ccok, so, bachelors and busy people out there, definitely try this out. You will sure enjoy it. :)
