Pappu Dosakai
Equipment
- Heavy-based Pan
Ingredients
- 100 g Chana dal (1/2 cup), rinsed and drained
- 4 Green chillies slit in half lengthways and de-seeded
- 500 g Bottle gourd (Calabash) peeled and cut into 2.5-cm / 1-inch pieces
- 2 Onions sliced
- 2 Tomatoes chopped
- 1 teaspoon Chilli powder
- 1/2 teaspoon Coriander ground, roasted
- Turmeric pinch of ground
- 1/2 teaspoon Garlic Paste
- 1/4 Coconut dried, ground
- Salt
- Coriander (Cilantro) leaves to garnish
Instructions
- Bring 500ml / 18fl oz (2 1/4 cups) water to a boil in a large, heavy-based pan. Add the dal and cook for about 20 minutes, or until almost cooked but not completely soft.
- Drain, reserving about 250ml / 8fl oz (1 cup) of the cooking water.
- Add the green chillies, bottle gourd, onions, and tomatoes to the pan and simmer over low heat for about 15 minutes, or until the gourd is half cooked.
- Add the ground spices and garlic paste, then season with salt and cook for a further 5 minutes. Add the coconut, chana dal and continue to cook for 2 minutes, adding a little water if necessary. Add the coriander leaves and remove from the heat.
Video
Nutrition
Serving: 6gSodium: 111mgCalcium: 66mgVitamin C: 12mgVitamin A: 442IUSugar: 4gFiber: 7gPotassium: 238mgCalories: 108kcalSaturated Fat: 1gFat: 1gProtein: 4gCarbohydrates: 21gIron: 1mg
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