Main ingredients: snake gourd and split red gram.

Preparation and cook time: 35- 45 minutes (approx).

Serves: 3-4.

Potlakaya Pappu/ Snake gourd dal

Potlakaya Pappu/ Snake gourd dal

INGREDIENTS:

  1. 1 cup split red gram/ kandi pappu (skin less).
  2. 250 gms snake gourd / potla kaya (Peel slightly with the back of the spoon, wash and cut into thin rounds).
  3. 1 medium onion (chopped).
  4. 2 green chilies (chopped).
  5. Salt- to taste.
  6. 1 pinch turmeric pwd.
  7. ½ tsp red chilly pwd.

TO TEMPERING/TADAKA/TAALIMPU:

  1. 1 tbsp oil.
  2. 2 red chilly (cut into 2 pieces).
  3. 2 flakes garlic (slightly crushed).
  4. 1 tsp cumin seeds/ jeera/ jeelakarra.
  5. 1 tsp mustard seeds/ rai/ aavaalu.
  6. 1 tsp split black gram/ urad dal/ minappappu (skin less).
  7. 1 pinch asafoetida.
  8. 1 sprig curry leaves.

PREPARATION :

  1. In a bowl, place the snake gourd bits along with 1 tsp salt and well combine. Let stand for 5- 10 minutes.
  2. Then squeeze the pieces till the water content comes out. Keep aside.
  3. Meanwhile, in a cooking vessel, place the red gram dal along with 2 cups of water.
  4. Bring it to a boil and simmer for just 2-3 minutes.
  5. Now add squeezed snake gourd pieces, chopped onion, green chilies, salt, turmeric pwd and red chilly pwd and mix.
  6. Cover with lid and simmer for another 10 minutes or until done.
  7. Turn off flame and mash slightly with ladle. Keep aside.
  8. For tempering heat oil in a small frying pan on low flame.
  9. Add red chilly, cloves.
  10. As they begin to change color, add cumin seeds, split black gram and mustard seeds.
  11. Let them splutter, add asafoetida and curry leaves and pour this temper over the prepared mixture.

    Potlakaya Pappu/ Snake gourd Dal

    Potlakaya Pappu/ Snake gourd Dal

Tasty potlakaya pappu/ snake gourd dal is ready to serve 🙂 🙂

SABITHA..

 

 

 

 

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