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Ridge Gourd and Channa Dal Curry ( Senaga Pappu Beerakai Kura)

Ridge Gourd and Channa Dal Curry ( Senaga Pappu Beerakai Kura)



A simple curry that's really delicious yet very nutritious is this combination of Ridge Gourd and Channa Dal ( yellow split chick peas). This side dish gives variety to a meal in taste and colour. It needs time to cook and one should plan this when one has time. 

Channa Dal is an excellent source of fiber and plant based protein, and contains many nutrients.
Ridge gourd  is an extremely fibrous vegetable packed with Vitamin C and many minerals. Since it contains a lot of water, it is said to aid weight loss.


Ingredients:

1 Kg Tender Ridge Gourd
1/2 Cup Channa Dal ( Washed and soaked for 20 minutes)
1/2 Cup Onions ( diced fine)
1 Tbsps Oil
1 Tsp Chilli Powder
1 1/2 Tsp Dhania Powder ( Coriander powder)
Salt to taste
A pinch of turmeric

For the tempering:

1 Tbsp Oil
1/2 Tsp Mustard seeds
2 Dry Red Chillies
1 sprig Curry Leaves


Let's get started:

Pressure cook the washed and soaked Channa Dal with 3 cups of water for 4 whistles. Keep aside.

Wash the Ridge Gourd and peel the rough skin off.  Cut into small pieces.

Heat a pan. Add 1 Tbsp Oil. Add the Ridge Gourd Pieces. Add the turmeric and salt to taste. Mix well and turn the flame to low. Cover and cook till all the water released evaporates and the ridge gourd is cooked. Don't add any water. A lot of water will be released by the vegetable.

Add the diced onion and mix well. Cover and cook on low flame till the onion is translucent and soft.

Add the chilli powder and coriander powder and mix well. Add the channa dal and mix well. Cover and cook on low flame till all the water is absorbed. This curry can't be made in a hurry if you want the perfect taste.

In a small tadka pan, heat 1 Tbsp Oil. Add the mustard seeds. When they stop spluttering, add the red chillies and curry leaves. Turn off the flame. 

Add the tempering to the curry. 

A delicious slow cooked dish is ready to serve. 



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