This is a very delicious and easy to prepare gravy that goes really well with rice. This is a curry which I make on really busy days.
- Split moong dal/ Cherupayar parippu (yellow coloured)- 3/4 cup
- Ghee – 1 tsp.
- Snakegourd – 1.5 cups, cut into crescents
- Onion – 1 medium, thinly sliced
- Ginger – 1/2 tsp, very finely chopped
- Garlic – 2 big cloves, chopped
- Greenchilly – 1-2 numbers, slit
- Curry leaves – a few
- Tomato – 1 number (big) or slightly less than 1 cup, chopped
- Red chilly powder – 1/2-1 tsp.
- Turmeric powder – 1/2 tsp.
- Water – 2 cups
- Salt – to taste
- Coconut milk powder – 2 heaping tbsps.
- Cumin powder – 1/4 tsp.
- Mustard seeds – 1 tsp.
- Shallots – 1/4 cup, thinly sliced
- Garlic – 2 big cloves
- Curry leaves – a few, torn
- Dry red chilly – 2 numbers
- Coconut oil – 1.5 tbsps.
- Heat 1 tsp. of ghee in a broad non-stick pan & fry the split moong dal for 7 minutes on medium low heat or till it releases a very nice aroma. Wash the fried moong dal several times.
- Combine the washed moong dal with ingredients 3 to 13 in a pressure cooker. Simmer for 5 minutes after the first whistle. Open the pressure cooker once the pressures completely subside.
- Heat coconut oil in a pan & add the mustard seeds. Allow them to splutter. Stir in the sliced shallots & chopped garlic. Fry till they turn golden brown in colour. Add the dry red chillies, curryleaves, the cooked moong dal- snake gourd mixture, coconut milk powder (mixed with little water to make a smooth paste) and cumin powder. Bring the curry to a boil & switch off heat.
- Serve hot with rice and pappadam.