Meena's Taste Mantra

Tinda Dal - A lentil based curry with Apple Gourd and perfectly spiced with Indian flavours!

There are days when you really crave for simple yet flavourful meals which have less of masalas but full of nutrition. Today happened to be just that day and Amma decided to make this lovely dal along with the nourishing Tinda | Apple Gourd.

Since Amma does not prefer the Lasun | Garlic taste to be prominent, we add just a bit so that hints of the flavour is felt as we relish this dal!

INGREDIENTS

4 Tinda | Apple Gourd

1 tblsp Channa Dal

150 gm Yellow Moong Dal

1 tsp Haldi | Turmeric Powder

1/2 tsp Jeera | Cumin Powder

1/2 tsp Rice Flour

1/2 tsp Red Chilli Powder

3 Green Chilli, slit lengthwise

1 " Adrak | Ginger, finely chopped

4 clove Lasun | Garlic, finely chopped | To taste | Optional

1 tsp Salt | To taste

For Tempering

1 tsp Oil

1 tsp Rai | Mustard Seeds

1 tsp Urad Dal

1 tsp Jeera | Cumin Seeds

1 sprig Kadhi Patta | Curry Leaves

METHOD

Wash and soak both dals together for 1 hour. The level of water should be such that it is half inch above the level of the dals.
Wash and peel Tindas. Cut them to 1/2" bite size cubes. Remove the hard seeds. Wash the chopped Tindas well in clean water and drain. Keep aside.
In a vessel that can be kept inside the pressure cooker, add the soaked dal along with water and layer it with the chopped Tinda.
Add haldi, red chilli powder, slit green chilli and adrak.
Ensure the level of water is exactly in line with the Tinda.
Pressure cook for 3 whistles.
Once Pressure is released, remove the cooked dal and tinda. Keep aside.
Take a kadhai, which can accommodate the cooked dal and tinda. Add oil and when the oil becomes hot add jeera, urad dal, rai, curry leaves and garlic. Saute till the rai crackles and is done. Remove a spoonful of the tempering and keep aside, to be used as garnish.
Reduce the flame to low and add the cooked dal and tinda into the kadhai.
Add salt, jeera powder and rice flour. Mix well and ensure no lumps are formed.
Cook till it comes to a boil. Stir occasionally.
Once the dal comes to a boil, cook for additional minute and then switch off the flame. The consistency of this dal is a bit thick.
Serve hot with Rice | Roti along with any pickle | Chutney.

We enjoyed this lovely Tinda Dal along with Phulka Roti and Ginger Chilli Sauce.

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.