Kakarakaya Pappu

Method

1. 1

   Cook toor dal: Wash half cup toor dal. Pressure cook with 1.5 cups water and half tsp turmeric for 4 whistles. Mash partially.

2. 2

   Prepare bitter gourd: Wash 1-2 kakarakaya (bitter gourds). Halve, remove seeds and cut into 2-cm pieces. Rub with salt, leave 15 minutes and rinse well.

3. 3

   Fry bitter gourd: Heat 2 tbsp oil. Fry bitter gourd on medium heat 6-8 minutes until golden and slightly crispy. This reduces bitterness significantly.

4. 4

   Combine with dal: Add fried bitter gourd to the toor dal. Add half cup water. Cook on medium heat covered 8 minutes.

5. 5

   Add jaggery: Add 1 tsp jaggery to balance the bitterness. Mix well.

6. 6

   Simmer: Cook 5 minutes until well blended.

7. 7

   Make ghee tadka: Heat 2 tbsp ghee until hot.

8. 8

   Add tadka: Add 1 tsp mustard seeds. When they pop add 3 dried red chillies, garlic slices, asafoetida and curry leaves.

9. 9

   Pour tadka: Pour sizzling tadka over kakarakaya pappu.

10. 10

    Serve: Adjust salt. Kakarakaya pappu has a pleasantly bitter note balanced by jaggery. Serve with steamed rice and ghee.