I try to include lentils and dals twice a week in our menu either as curries,sundals or else as dal based dosas. When i saw the themes for this 20th edition of blogging marathon, i went immediately to two interesting themes for the first two weeks eventhough my themes for third and fourth weeks are also gonna be very interesting this themes.For the first week, i choosed cooking with onions and this week's theme is gonna be delicious dals, the main aim of this week's theme is to showcase a dal or lentils. My today's post, i choosed whole green grams and cooked along with snakegourd. This curry goes excellent as side dish for rotis or with a bowl of hot steaming rice and papads. Simply loved this healthy,nutritious and wholesome curry with our rotis for our dinner yesterday. Check out the other marathoners running this 20th edition of blogging marathon here.
2cups Snakegourd (chopped)
1cup Greengram (pressure cooked)
1tsp Ginger-garlic paste
1tsp Pav bhaji masala
1tsp Coriander powder
1no Onion (big & chopped)
Few curryleaves
1tsp Mustard,cumin seeds & urad dal
2nos Dry red chillies
Salt
Oil
To grind:
1/4cup Grated coconut
1tbsp Fennel seeds
Heat oil in a kadai, fry the mustard seeds,urad dal,cumin seeds and dry red chillies until they turns brown, now add the finely chopped onions,curry leaves and ginger garlic paste,cook until raw smell goes away as well as the veggies get well cooked.
Add the snakegourd to the veggies,saute for few minutes.
Meanwhile grind the coconut and fennel seeds in a blender as fine paste with enough water.
Add the already cooked moongdal to the veggies with cooked water, also add the pav bhaji masala,coriander powder,bring them to boil.
Once the curry starts boiling,add the grounded spices to it and cook with lid closed until the snakegourd gets cooked well stir them occasionally.
Put off the stove. Serve hot with rotis or rice.
2cups Snakegourd (chopped)
1cup Greengram (pressure cooked)
1tsp Ginger-garlic paste
1tsp Pav bhaji masala
1tsp Coriander powder
1no Onion (big & chopped)
Few curryleaves
1tsp Mustard,cumin seeds & urad dal
2nos Dry red chillies
Salt
Oil
To grind:
1/4cup Grated coconut
1tbsp Fennel seeds
Heat oil in a kadai, fry the mustard seeds,urad dal,cumin seeds and dry red chillies until they turns brown, now add the finely chopped onions,curry leaves and ginger garlic paste,cook until raw smell goes away as well as the veggies get well cooked.
Add the snakegourd to the veggies,saute for few minutes.
Meanwhile grind the coconut and fennel seeds in a blender as fine paste with enough water.
Add the already cooked moongdal to the veggies with cooked water, also add the pav bhaji masala,coriander powder,bring them to boil.
Once the curry starts boiling,add the grounded spices to it and cook with lid closed until the snakegourd gets cooked well stir them occasionally.
Put off the stove. Serve hot with rotis or rice.
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