Monday, July 28, 2014

Peerkangai Kootu / Ridge Gourd Dhal / Beerakaya Pappu / Thurai ka Dhal

This is infact easy gravy and it goes well with plain rice

Ingredients
  • Ridge gourd / Peerkangai - 1 long one (chop into cubes)
  • Tomato - 2 nos (chop into small pieces)
  • Toor dhal - 1/2 cup (boiled and mashed)
  • Salt - 1 teaspoon
  • Turmeric - little
  • Oil - 2 teaspoons
  • Mustard seeds - 1/2 teaspoon
  • Urad dhal and Channa dhal - 1/2 teaspoon each
  • Curry leaves - little
  • Dried red chillies - 3 or 4
  • Coriander leaves - to garnish
  • Lemon - 1/2 teaspooon (optional)
Method
  • Boil toor dhal in a pressure cooker for 4 whistles.Mash it and keep it ready (add turmric and little oil while doing so)
  • In a kadai heat oil and splutter mustard seeds, fry channa and urad dhals, season curry leaves and red chillies so also turmeric
  • Put tomatoes and saute it with a pinch of salt
  • Add ridge gourd pieces and saute it till it is becomes semi soft ie half cooked
  • Add mashed toor dhal and salt
  • Pour around 1/2 cup of water and cook it closed for 5 minutes / till the ridge gourd is done
  • Now switch off the stove and garnish with coriander leaves.Squeeze lemon if needed

Hot Peerkangai Kootu / Beerakaya Pappu is ready. Enjoy with hot rice