Churakka Parippu Curry, Lauki – Split Moong Dal Curry, Lauki – Chana Dal curry, Bottle gourd – Lentil Curry
Author:
Yummy N Tasty
Posted on,
8, Dec 2015
15.4 K views.
2
4/5 ( 9 votes )
Yields
5-6 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
35-45 mins
Happy Diwali
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Recipe video
Ingredients:
- Long Squash/ Bottle Gourd, medium sized - 1 Nos
- Chana Dal / Bengal gram or Split moong dal - ½ cup
- Turmeric powder - ½ Teaspoon
- Water as required, approx: 1 ½ cup
- Salt to taste
For coconut masala paste:
- Grated coconut - ½ cup
- Turmeric powder - ¼ Teaspoon
- Red Chilli powder - ¼ Teaspoon
- Green chillies - 1-2 Nos
- Garlic - 1 medium clove
- Cumin seeds - ½ Teaspoon
- Water - 1-2 Tablespoon
- Salt to taste
For tempering:
- Shallots - 3-4 Nos, chopped
- Mustard seeds - ½ Teaspoon
- Curry leaves - 1 sprig
- Dried red chillies - 2-3 Nos or red chilli flakes - ¾ Teaspoon
- Coconut oil - 1 Tablespoon
Instructions:
- Wash and soak chana dal or split moong dal in enough water for about 20 minutes.
- Remove skin of squash, wash and cut into small cubes. [ Approx: 2 ½ cup when chopped ]
- Grind together the ingredients mentioned under 'For coconut masala paste' with little water and make a fine paste. Set aside.
- In a pressure cooker, add in the squash cubes, chana dal, ½ teaspoon of turmeric powder and water.
- Mix well and cook for 3-4 whistles and remove from heat. Once the pressure is settled down, open the cooker and mash well the squash cubes and chana dal.
- Add the prepared masala paste into the curry and combine well. Check for salt.
- Cook till the curry gets the desired consistency. Remove from heat.
- Heat coconut oil in a skillet, splutter mustard seeds. Add in the dried red chillies or red chilli flakes and fry for few seconds.
- Add in the chopped shallots and curry leaves. Fry till the shallots become golden brown.
- Pour the tempering over the curry and mix well. Serve warm with rice, chappathi etc.
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Churakka Parippu Curry, Lauki – Split Moong Dal Curry, Lauki – Chana Dal curry, Bottle gourd – Lentil Curry
| Author - Yummy N Tasty |
| Posted on - 8, Dec 2015 |
| Recipe URL, https://www.yummyntasty.com/recipes/churakka-parippu-curry-lauki-split-moong-dal-curry-lauki-chana-dal-curry-bottle-gourd-lentil-curry/ |
| Cooking time - 35-45 minutes |
| Serving - 5-6 person(s) |
Ingredients :
- Long Squash/ Bottle Gourd, medium sized - 1 Nos
- Chana Dal / Bengal gram or Split moong dal - ½ cup
- Turmeric powder - ½ Teaspoon
- Water as required, approx: 1 ½ cup
- Salt to taste
For coconut masala paste:
- Grated coconut - ½ cup
- Turmeric powder - ¼ Teaspoon
- Red Chilli powder - ¼ Teaspoon
- Green chillies - 1-2 Nos
- Garlic - 1 medium clove
- Cumin seeds - ½ Teaspoon
- Water - 1-2 Tablespoon
- Salt to taste
For tempering:
- Shallots - 3-4 Nos, chopped
- Mustard seeds - ½ Teaspoon
- Curry leaves - 1 sprig
- Dried red chillies - 2-3 Nos or red chilli flakes - ¾ Teaspoon
- Coconut oil - 1 Tablespoon
Instructions :
- Wash and soak chana dal or split moong dal in enough water for about 20 minutes.
- Remove skin of squash, wash and cut into small cubes. [ Approx: 2 ½ cup when chopped ]
- Grind together the ingredients mentioned under ‘For coconut masala paste’ with little water and make a fine paste. Set aside.
- In a pressure cooker, add in the squash cubes, chana dal, ½ teaspoon of turmeric powder and water.
- Mix well and cook for 3-4 whistles and remove from heat. Once the pressure is settled down, open the cooker and mash well the squash cubes and chana dal.
- Add the prepared masala paste into the curry and combine well. Check for salt.
- Cook till the curry gets the desired consistency. Remove from heat.
- Heat coconut oil in a skillet, splutter mustard seeds. Add in the dried red chillies or red chilli flakes and fry for few seconds.
- Add in the chopped shallots and curry leaves. Fry till the shallots become golden brown.
- Pour the tempering over the curry and mix well. Serve warm with rice, chappathi etc.
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