Tindora Dal | Kundru Dal Recipe

It’s been so long I posted any dal recipe to think of it I hardly have any daal recipe in my blog it’s not that we don’t eat any dal or lentils infact that’s part of our diet everyday – day and night.  It’s just that I think everyone knows how to make a dal that I don’t post it  Ivy Gourd/Tindora or Kundru was introduced to me by DH, in our home we never made any thing related to kundru, we are more of patal bhaji people. 


Kundru is still makes rare appearance at home simply cause it’s difficult to find good, fresh kundru in Singapore and when it does I end up making simple stir fry along with some plain dal.  This time for a change I made this tindora dal and loved it.  It goes well with steamed rice, you don’t really have to make any side dish along with it or a simple and quick potato fry goes well too. 



Other Ivy Gourd recipe – Tindora Masala
Ingredients:

Split Green Gram/Moong Dal/Pilli Dal– 1/2 cup
Chopped Tindora/Ivy Gourd/Kundru – 1 Cup
Onion – 1 [large]
Tomato – 1 [large]
Green Chilies – 4-5
Salt – to taste
Water – as required
For Tempering
Ghee/Oil – 2 tsp
Asafoetida/Hing – a pinch
Dry Red Chili/Lal Mirch - 1
Curry leaves – 1 sprig
Cumin Seeds/Jeera – 1 tsp
Minced Garlic/Lahsun – 1 tsp
Cilantro – 2 tbsp [chopped]


Method:

1. Chop tindora, onion, tomato, chilies and pressure cook with washed dal along with enough water (around 2 cups) for 2-3 whistles.  Once pressure released, mash dal slightly.  Add 1/2-1 cup water if required and add salt. 
2. To prepare tempering, heat oil in a small pan and add all the ingredients in order under ‘for tempering’, sauté until  garlic becomes golden brown and pour over dal.  Garnish with cilantro.
 

Serve warm with rice or roti with a dollop of ghee for that extra taste.  Easy, what you say?


Variations ~
~ You can do the same with toor dal.
~ If you are using the dal later, it might thicken up so add little water and warm up.

Have a nice day ~~

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