Steamed Basmati Rice, Sorakaya Pappu and Kakarakaya Fry

Ingredients

• 1 cup Toor Dal (rinsed thoroughly)
• 350 g Bottle Gourd (peeled and cubed into 1-inch pieces)
• 1 medium Onion (finely chopped)
• 2 medium Tomato (chopped)
• 3 pcs Green Chilli (slit lengthwise)
• 1 tbsp Tamarind Paste (adjust to taste)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chilli Powder (adjust to taste)
• 1.25 tsp Salt (or to taste)
• 3 cup Water (for pressure cooking)
• 2 tbsp Ghee (or vegetable oil)
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 5 cloves Garlic (lightly crushed)
• 2 pcs Dry Red Chilli (broken in half)
• 1 sprig Curry Leaves
• 0.25 tsp Asafoetida
• 2 tbsp Coriander Leaves (chopped, for garnish)

Instructions

1. 1

   Pressure Cook the Dal and Vegetables

   • In a 3-liter pressure cooker, combine the rinsed toor dal, cubed bottle gourd, chopped onion, tomatoes, and slit green chilies.
   • Add the turmeric powder, red chili powder, and 3 cups of water. Give it a good stir.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles (about 15 minutes) until the dal is completely soft. If using an Instant Pot, cook on high pressure for 8 minutes.
2. 2

   Mash and Season the Dal

   • Allow the pressure to release naturally. Once safe, open the cooker.
   • Using a whisk or the back of a ladle, gently mash the cooked mixture. Aim for a creamy consistency but leave some chunks of bottle gourd for texture.
   • Stir in the tamarind paste and salt. Place the cooker back on low heat and let it simmer for 4-5 minutes, allowing the tangy flavor to infuse into the dal. Adjust consistency with a little hot water if it's too thick.
3. 3

   Prepare the Tempering (Popu/Tadka)

   • While the dal simmers, heat ghee in a small pan (tadka pan) over medium heat.
   • Once the ghee is hot, add the mustard seeds and let them splutter completely.

Ingredients

• 500 g Bitter Gourd (Also known as Kakarakaya, about 4 medium)
• 1 large Onion (Thinly sliced)
• 4 tbsp Vegetable Oil (Divided)
• 1.5 tsp Salt (Divided, adjust to taste)
• 0.5 tsp Turmeric Powder (Divided)
• 1 tsp Red Chili Powder (Adjust to your spice level)
• 1 tsp Jaggery Powder (Can substitute with brown sugar)
• 6 cloves Garlic Cloves (Lightly crushed)
• 0.5 tsp Mustard Seeds
• 0.5 tsp Cumin Seeds
• 1 sprig Curry Leaves (About 10-12 leaves)
• 3 tbsp Peanuts (Roasted and coarsely crushed)

Instructions

1. 1

   Prepare the Bitter Gourd

   • Wash the bitter gourd thoroughly. Trim both ends and slice them into thin, 1/4-inch rounds. Remove and discard any tough, mature seeds.
   • In a large bowl, combine the sliced bitter gourd with 1 tsp of salt and 1/4 tsp of turmeric powder. Mix well to coat every piece.
   • Set aside for 20 minutes. This process, called maceration, helps draw out the bitter juices.
   • After 20 minutes, take handfuls of the bitter gourd slices and squeeze them firmly to remove as much liquid as possible. Set the squeezed slices aside.
2. 2

   Fry the Bitter Gourd

   • Heat 3 tbsp of oil in a wide, heavy-bottomed pan or kadai over medium-low heat.
   • Once the oil is hot, add the squeezed bitter gourd slices in a single layer. Do not overcrowd the pan; fry in batches if necessary.
   • Shallow-fry for 12-15 minutes, stirring occasionally, until the slices are golden brown and crispy. Avoid stirring too frequently to allow them to crisp up.
   • Using a slotted spoon, remove the fried bitter gourd and place it on a plate lined with a paper towel to drain excess oil.
3. 3