|Serves||Preparation Time||Cooking Time|
|4 People||10 – 15 Minutes||30 – 35 Minutes|
- 2 bitter gourd (cut into small pieces)
- Tamarind (1 lemon-sized ball)
- 3 tbsp toor dal
- 1 tbsp jaggery
- 1/2 tsp turmeric powder
- A pinch of Asafoetida
- 1/2 cup grated coconut
- Salt (to taste)
- A handful of Kabuli Chana (soaked overnight and boiled)
- Coconut oil
- 1 tsp mustard seeds
- A few curry leaves
The Spice For Paste
- 8 Dried red chillies
- 2 tbsp Coriander seeds
- 1 tbsp Chana dal
- A pinch of Fenugreek
Soak the tamarind in hot water for some 10-15 minutes. Squeeze and extract tamarind juice. Keep aside.
Pressure cook toor dal. Mash well and keep aside.
For the spice paste: Heat a tsp of oil, add the dried red chillies, coriander seeds, chana dal and a pinch of fenugreek. Fry for a few minutes till the chana dal turns a nice golden colour. Remove from heat. Once it cools, grind the spices to a smooth paste by adding a little water.
In a pan, heat some coconut oil. Add mustard seeds. Once the seeds start to splutter, add the grated coconut and cut bitter gourd pieces. Fry for some 5-10 minutes.
Pour in tamarind juice, add turmeric powder, salt and asfoetida.
Boil till the raw smell of tamarind goes, and the bitter gourd is cooked.
Once it is cooked, add the mashed toor dal and stir well.
Add the boiled Kabuli chana and bring to boil.
Add the spice paste and jaggery.
Allow to boil for 2-3 minutes.
Add water and bring to the required consistency.
Add the curry leaves.
Remove from heat and serve hot with cooked rice (or Idli/Dosa).