Dondakaya Pappu/Tindora Dal

Step 1

Heat 1 teaspoon ghee and add 1 cup dondakaya. Sauté until it changes color and once it's lightly brown take it aside.

Step 2

Dry roast 1 1/2 cup moong dal and roast until the dal is slightly brown. Take it aside.

Step 3

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.

Step 4

Add 1 teaspoon turmeric powder, 1 chopped tomato, and cook until tomatoes are soft.

Step 5

Add 1 teaspoon salt and mix well.

Step 6

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.

Step 7

Close the lid and pressure cook it up to 2 whistles.

Step 8

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.

Step 9

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.

Step 10

Now add the tadka to dal and turn off the stove.

Step 11

Garnish with coriander leaves. Enjoy with roti or rice.