Dondakaya Pappu

Get ready by rinsing the toor dal and washing the ivy gourd, tomato, green chillies, curry leaves and coriander leaves. Cut the ivy gourd into thin rings, chop the tomato and coriander leaves, slit the green chillies, peel and finely chop the onion, and remove the stems from the dry red chillies. Peel and crush 5 garlic cloves and 3 garlic cloves separately. Soak the tamarind in 100 ml water for 15 minutes, then squeeze it well and strain the tamarind water.

TamarindWater

Add the rinsed dal, ivy gourd, tomato, green chillies, 5 crushed garlic cloves, turmeric, salt and 500 ml water to a pressure cooker. Close the cooker and pressure cook on medium flame for 3 whistles. Let the pressure release on its own; the dal and ivy gourd should be soft.

Toor DalIvy GourdTomatoGreen ChilliGarlicTurmeric PowderSaltWater

Heat the oil in a kadai on medium flame for 1 minute until hot. Add the mustard seeds and fry for 30 seconds until they crackle. Add the cumin, dry red chillies, curry leaves and asafoetida, and fry for 30 seconds until the curry leaves are crisp. Add the onion and 3 crushed garlic cloves, and fry for 4 to 5 minutes until the onion is light golden and the raw smell goes.

OilMustard SeedsCuminDry Red ChilliCurry leavesAsafoetidaOnionGarlic

Add the cooked dal and ivy gourd mixture to the kadai. Add the red chilli powder, strained tamarind water and salt, then mix well. Simmer on medium flame for 8 to 10 minutes until the dal is smooth and the raw smell of tamarind and chilli powder goes. Add a splash of hot water only if the dal is too thick.

Red Chilli PowderSalt

Mash the dal lightly with the back of a ladle. Simmer on low flame for 2 minutes until the dal is smooth and has a pourable gravy consistency.

Add the chopped coriander leaves and switch off the flame. Serve hot with rice or chapati.

Coriander Leaves