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 Chillies - 2

Ginger - a small piece, grated

Turmeric - 1/2 tsp

Chilli Powder - 1 tsp

Sambhar Powder - 1 tsp

Asafetida - 1 pinch

Cilantro

Salt

For Tempering

Ghee / Oil - 3 tbsp.

Cumin Seeds - 1 tsp

Dry Red Chillies - 3

Asafetida - 1 pinch

Garlic - 5 cloves, chopped

Rinse the thuvar dal thoroughly and place in a pressure cooker. Add chopped onions, tomatoes, green chillies, and ginger. Pour 2.5 cups of water into the cooker. Add turmeric, chilli, smabhar powder and asafetida. Stir well. Pressure cook the dal on medium heat for about 7 to 8 whistles. Allow the pressure to release naturally, then open the lid. Mash the cooked dal with a spoon and set aside.

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

Garnish with cilantro.

Green Peas Curry

Coconut Paste Ingredients

Grated Coconut - 1 cup

Cashews - 10

Small piece of Ginger

Garlic Cloves - 6–7

Fennel Seeds - 1 tbsp.

Cumin Seeds - 1 tsp

Water - 1 cup

Curry Ingredients

Oil - 3 tbsp.

Bay Leaves - 2

Cardamoms - 3

Cinnamon Stick - 1

Cloves - 3

Chopped Onion - 1

Turmeric Powder - 1 tsp

Red Chilli Powder - 1 tsp

Chopped Tomato - 1

Water - 1 cup

Additional Ingredients

Curry Leaves

Green Chillies - 5, slit

Green Peas - 2 lb.

Water - 1 cup

Salt

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

Heat oil and add bay leaves, cardamoms, cinnamon, and cloves. Add the chopped onion and sauté until soft and translucent without browning. Add turmeric, red chilli powder, and tomato. Cook until the tomatoes soften. Add 1 cup of water and a bit of salt to speed up the cooking and help release the oil.

Add curry leaves and green chillies, mixing well. Incorporate the coconut paste and sauté gently for 1–2 minutes.

Add the green peas and mix thoroughly. Pour in 1.5 litres of water. Rinse the grinder jar and add that water as well. Cover and cook until the peas are fully cooked, stirring occasionally to prevent sticking.

Check the salt and adjust if necessary. --- Serve hot with chapati, pav, or varan bhaat.