There is enough dal variety in our India which is a very usual and everyday food we eat.
We can make lot of different varieties using sorakkai(bottle gourd) this gravy is one of them. This can be a main dish or a side dish for tangy puli kulumbu. You can have this gravy with plain white rice with a appalam and any Indian pickle.
It is a simple recipe that can be made within 30minutes for a busy weekday menu. The simplest way is we can make it in the instant pot just add all the ingredients in the instant pot and cook. Then, make the tempering and add it to the gravy.
I made Tindora fry and chicken 65 as sides for the gravy with white rice. Goes well with chapati, iddiyappam or even parathas.
Ingredients
- Bottle gourd - 2cups(peeled and chopped into cubes)
- Small yellow lentil - 1cup
- Garlic cloves - 6 to 7nos
- Onion - 1medum no
- Tomato - 1large
- Kulumbu masala powder - 1 1/2tbsp
- Turmeric powder - 1tsp
- Cumin seeds - 1 1/2tbsp
- Mustard seeds - 1tbsp
- Dry chili - 3 to 4nos
- Salt to taste
- Oil as needed
Instructions
- Pressure cooker the copped bottle gourd, split garlic cloves and yellow lentils in a cooker.
- Heat oil in a kadhai and splutter the cumin seeds, dry chilie, and mustard seeds.
- Add the chopped onions and saute till light brown color.
- Then, add the chopped tomatoes, salt, and turmeric powder, cook till oil separates from the gravy.
- Boil the cooked lentil and bottle gourd with Kuzhambu masala.
- Now, add the boiled lentil, bottle gourd with the onion-tomato mixer.
- You can use any kind of dal variety. Each dal has a favor variations. The best favor you can get in the moong dal.
- You can add coconut milk for extra taste.
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