ANABAKAYA PAPPU [BOTTLE GOURD]

INGREDIENTS

Moong dal – 1/2 cup [pesara pappu]

Onion – 1 medium size cut into cubes

Green chilli – 2 slit

Water – 2 cups+ 1cup

Turmeric powder- 1/4 tsp

Anabakaya mukkalu – 1 cup [peel and remove pith. Cut into small cubes]

Dry red chilli powder – 1/4 tsp

Salt to taste

Talimpu

Oil – 1tbsp

Ghee – 1 tbsp

Mustard seeds – 1/2tsp

Cumin seeds – 1/2 tsp

Fenugreek seeds – 1/4 tsp

Dry red chilli pieces – 4

Mashed garlic – 4

Curry leaves – few

THIS RECIPE WAS PASSED ON TO ME BY MY MOTHER.

METHOD

  1. Wash moong dal and keep it aside. Boil moong dal in a kadai with onion cubes, green chillies and 2 cups of water.
  2. Cover and boil till the dal is 3/4 done. Then add anabakaya mukkalu.
  3. Don’t mix. Keep covered and on low flame till the anabakaya mukkalu are cooked.
  4. Remove the lid and add turmeric powder, salt and red chilli powder.
  5. Add 1 cup of water and mix well and boil for 2 minutes.
  6. Meanwhile, heat ghee and oil in a pan. Add mustard seeds and let them splutter. Then, add all the remaning ingredients one by one.
  7. Fry for few seconds and pour the cooked dal over talimpu.
  8. Mix well and boil for 2 minutes . Adjust seasonings. Dal should be semi liquid. If dal is too thick, add some more water.

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