Wednesday, March 2, 2011
Ridge Gourd Dal (Beerakaya Pesarapappu)
This recipe is from Pedatha's book. Her book always stays in my kitchen bookshelf. I have learned many basics form it. This is a very comforting dal with rice.
3/4 cup green gram (husked)
2 medium ridge gourd (chopped)
1/4 tsp turmeric powder
2 green chillies (slit length wise)
2 tbsp fresh coriander leaves (chopped)
1 tbsp lemon juice
1 tbsp oil
salt to taste
1 tsp mustard seeds
1/2 tsp cumin seeds
2 red chillies
handful of curry leaves
1/4 tsp asafoetida powder
Pressure cook the dal with turmeric in 3 cups of water to a soft consistency. If the cooked dal is very thick you can dilute it by adding half cup of water. Churn well and set aside.
Scrape and chop the ridge gourd into medium sized cubes.
In a pan heat the oil for tempering and add mustard and let them pop. Lower the flame and add the rest of the tempering ingredients.
To this add the chopped gourds, cover and cook for a couple of minutes until tender.
Add the cooked gram, green chillies, coriander leaves and salt and continue to cook for a few minutes. Turn off the heat and add stir in the lemon juice.
Serve warm with rice!