Sorakaya Pappu

Ingredients

• - 1 cup toor dal
• - 250g bottle gourd (sorakaya)
• - 2 tbsp ghee
• - 5 garlic cloves
• - 1 tsp mustard seeds
• - 1/2 tsp cumin seeds
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1/4 tsp turmeric
• - Salt to taste
• - Juice of half lemon

Method

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. Prepare bottle gourd: Peel 250g sorakaya (bottle gourd). Remove seeds and cut into 2-cm cubes.
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. Mash lightly: Mash lightly together. Bottle gourd mostly dissolves into the dal creating a smooth texture.
5. Simmer: Cook on medium heat 5 minutes until well blended.
6. Make ghee tadka: Heat 2 tbsp ghee until very hot.
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. Pour tadka: Pour sizzling tadka over sorakaya pappu.
9. Add salt and chilli: Adjust salt and add 1 tsp red chilli powder.
10. Serve: Sorakaya pappu is mild, creamy and light. Serve with steamed rice, ghee and papad.