Ridge Gourd Kootu

For Cooking Dal

Chana dal – 1 cup (soaked for 4–5 hours)

Onion – 1, sliced

Tomato – 1, finely chopped

Garlic – 6 cloves, chopped

Green chillies – 5–6, slit

Curry leaves – 1 sprig

Turmeric powder – 1 tsp

Water – 1½ litres

Salt to taste

For the Kootu

Coconut oil – 3 tbsp

Urad dal – 1 tsp

Dry red chillies – 3, chopped

Green chillies – 3, slit

Garlic – 5 cloves, crushed

Curry leaves – 1 sprig

Shallots/pearl onions – 1 small cup, sliced

Ridge gourd – 1.5 kg, peeled and chopped

Turmeric powder – 1½ tsp

Water – 1½ cups

Salt to taste

Coconut Paste

Fresh grated coconut – 1 cup

Cumin seeds – 1 tsp

Place the soaked chana dal in a pressure cooker with onion, tomato, garlic, green chillies, curry leaves, turmeric, salt, and water. Pressure cook for 1 whistle. Avoid overcooking the dal.

Heat coconut oil in a pan. Add urad dal and fry until slightly golden. Stir in red chillies, green chillies, garlic, curry leaves, and shallots. Sauté for a minute.

Add the chopped ridge gourd, turmeric, and salt. Stir well, add water, cover, and cook until the vegetable is tender.

Add the cooked chana dal to the pan and stir well. Cook for 3–4 minutes to blend the flavors.

Grind coconut and cumin into a smooth paste. Add this paste to the kootu, stir gently, and cook for 2–3 minutes. Serve hot with rice and a side of pulisherry or a simple curry. A light, wholesome, and comforting meal for any day.

Dhal Tadka

Thuvar Dal - 1 cup

Onion - 1/2, chopped

Tomato - 1, chopped

Green Chilies - 2

Ginger - a small piece, grated

Turmeric - 1/2 tsp

Chili Powder - 1 tsp

Sambar Powder - 1 tsp

Asafoetida - 1 pinch

Cilantro

Salt

For Tempering

Ghee / Oil - 3 tbsp.

Cumin Seeds - 1 tsp

Dry Red Chilies - 3

Asafoetida - 1 pinch

Garlic - 5 cloves, chopped

Thoroughly rinse the thuvar dal and place it in a pressure cooker. Add chopped onions, tomatoes, green chilies, and ginger. Pour in 2.5 cups of water. Add turmeric, chili powder, sambar powder, and asafoetida, and stir well. Cook the dal under pressure on medium heat for about 7 to 8 whistles. Let the pressure release naturally, then open the lid. Mash the cooked dal with a spoon and set it aside.

In a small pan, heat oil or ghee over medium heat. Add cumin seeds and let them crackle. Then add dry red chilies, asafoetida, and chopped garlic. Stir well and turn off the heat. Pour this tempering mixture into the prepared dal.

Garnish with cilantro.

Green Peas Curry

Coconut Paste:

Coconut - 1 cup, grated

Cashews - 10

Ginger - a small piece

Garlic Cloves - 6

Fennel Seeds - 1 tbsp.

Blend coconut, cashews, ginger, garlic, fennel, and water into a smooth paste.

Curry:

Oil - 3 tbsp.

Bay Leaves - 2

Cardamoms - 3

Cinnamon Stick - 1

Cloves - 3

Chopped Onion - 1

Turmeric Powder - 1 tsp

Chilli Powder - 1 tsp

Chopped Tomato - 1

Curry Leaves

Green Chillies - 2, slit

Green Peas - 2 lb.

Water - 1 cup

Salt

Heat oil and add bay leaves, cardamoms, cinnamon, and cloves. Add the chopped onion and sauté until soft and translucent. Add turmeric, chilli powder, and tomato. Cook covered until the tomatoes are soft.

Add curry leaves and green chillies, mixing well. Add the coconut paste and sauté gently for few minutes.

Add the green peas along with 1 cup of water and required salt, mix thoroughly. Cover and cook until the peas are fully cooked, stirring occasionally.

Serve hot with chapati.