Dondakaya Pappu/Tindora Dal2021-02-24
- Servings: 4
- Prep Time: 5m
- Cook Time: 20m
- Ready In: 25m
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This information is per serving.
Serving Size1/2 Cup
Dondakaya Pappu/Tindora Dal is a South Indian authentic healthy way of making delicious dal with moong dal and dondakaya. It can be served with both rice or roti.
- 2 Teaspoons Ghee
- 1 Cup Tondakaya
- 1 1/2 Cup Moong Dal
- 2 Teaspoons Oil
- 1 Chopped Tomato
- 1 Teaspoon Turmeric Powder
- 1 Teaspoon Red Chili Powder
- 1 Teaspoon Jeera
- 1 Teaspoon Mustard Seeds
- Few Methi Seeds
- Few Curry Leaves
- 3-4 Dry Red Chili Powder
Heat 1 teaspoon ghee and add 1 cup dondakaya. Sauté until it changes color and once it's lightly brown take it aside.
Dry roast 1 1/2 cup moong dal and roast until the dal is slightly brown. Take it aside.
In a pressure cooker, add 2 teaspoons of oil and add 1 teaspoon jeera, 1 teaspoon mustard seeds, 4 garlic cloves, 4-5 green chilies. Sauté for a minute.
Add 1 teaspoon turmeric powder, 1 chopped tomato, and cook until tomatoes are soft.
Add 1 teaspoon salt and mix well.
Once the tomatoes are soft, add the tindora and mix well. Add 1 teaspoon red chili powder and add the moong dal. Sauté for a minute and add 2 1/2 cups of water.
Close the lid and pressure cook it up to 2 whistles.
After 2 whistles, let it cool down, and then remove the lid. If the dal is too thick, add 1 cup of water. Cook it for 1 minute.
Heat 1 teaspoon ghee and add 1 teaspoon jeera, 1 teaspoon mustard seeds, few methi seeds, few curry leaves, 3-4 red chilies, 1/2 teaspoon turmeric powder. Sauté for a minute and turn off the stove.
Now add the tadka to dal and turn off the stove.
Garnish with coriander leaves. Enjoy with roti or rice.