Sorakaya 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 bottle gourd: Peel 250g sorakaya (bottle gourd). Remove seeds and cut into 2-cm cubes.

3. 3

   Cook bottle gourd with dal: Add cubed bottle gourd to cooked toor dal. Add half cup water. Cook on medium heat covered 10-12 minutes. Bottle gourd releases a lot of water.

4. 4

   Mash lightly: Mash lightly together. Bottle gourd mostly dissolves into the dal creating a smooth texture.

5. 5

   Simmer: Cook on medium heat 5 minutes until well blended.

6. 6

   Make ghee tadka: Heat 2 tbsp ghee until very hot.

7. 7

   Add tadka: Add 1 tsp mustard seeds. When they pop add 2 dried red chillies, 4 garlic cloves, a pinch of asafoetida and curry leaves.

8. 8

   Pour tadka: Pour sizzling tadka over sorakaya pappu.

9. 9

   Add salt and chilli: Adjust salt and add 1 tsp red chilli powder.

10. 10

    Serve: Sorakaya pappu is mild, creamy and light. Serve with steamed rice, ghee and papad.