A classic Maharashtrian curry where tender ivy gourd (tendli) and creamy split yellow lentils (moong dal) are simmered in a tangy coconut-spice paste. This comforting dish, with its signature sour notes from kokum, is a wholesome and delightful everyday meal, best enjoyed with steamed rice.
Prep20 min
Cook30 min
Soak30 min
Servings4
Serving size: 1 cup
259cal
9gprotein
27gcarbs
Ingredients
250 g Tendli (Trimmed and sliced lengthwise into quarters)
100 g Moong Dal (Approx. 1/2 cup, rinsed and soaked for 30 minutes)
75 g Fresh Grated Coconut (Approx. 1/2 cup, packed)
1 tbsp Coriander Seeds
1 tsp Cumin Seeds
3 pcs Dry Red Chillies (Use mild variety like Byadgi, adjust to taste)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
About Tendli ani Moong Ambat with Steamed Basmati Rice
Protein-packed Tendli ani Moong Ambat with rice – a gut-friendly, soul-satisfying comfort food!
This konkani dish is perfect for dinner. With 521.52 calories and 13.45g of protein per serving, it's a high-fiber option for your meal plan.
15gfat
0.25 tsp
Hing
10 pcs Curry Leaves
5 pcs Kokum (Dried kokum petals)
1 tsp Jaggery (Grated or powdered)
1 tsp Salt (Adjust to taste)
600 ml Water (Approx. 2.5 cups, divided)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prep Dal and Veggies
Rinse the moong dal thoroughly until the water runs clear. Soak it in fresh water for at least 30 minutes, then drain completely.
While the dal is soaking, wash the tendli, trim both ends, and slice each one lengthwise into four long pieces.
2
Cook the Dal
Place the drained moong dal in a pressure cooker. Add 1 cup (240 ml) of water and a pinch of turmeric powder.
Secure the lid and pressure cook on medium heat for 2-3 whistles, or until the dal is soft but not completely mushy.
Allow the pressure to release naturally. Open the cooker and gently mash the dal with the back of a spoon to create a creamy consistency. Set aside.
3
Prepare the Coconut Paste (Vatan)
In a small, dry pan over low heat, roast the coriander seeds, cumin seeds, and dry red chillies for 1-2 minutes until they become fragrant. Be careful not to burn them.
Let the roasted spices cool down for a few minutes.
Transfer the cooled spices to a grinder jar. Add the fresh grated coconut and the remaining turmeric powder.
Add about 1/4 cup (60 ml) of water and grind to a smooth, thick paste. Set this vatan aside.
4
Temper and Sauté
Heat the oil in a deep pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter.
Add the hing and curry leaves, and sauté for 30 seconds until the leaves are crisp and aromatic.
Add the sliced tendli and a pinch of salt. Sauté for 5-6 minutes until the tendli is slightly tender and develops light brown spots.
Stir in the ground coconut paste (vatan). Cook for 3-4 minutes, stirring continuously, until the paste is fragrant and oil begins to separate from the sides.
5
Simmer the Curry
Add the cooked moong dal, kokum pieces, grated jaggery, and the remaining salt to the pan.
Pour in the remaining 1.5 cups (360 ml) of water and mix everything well to combine, ensuring there are no lumps.
Bring the curry to a boil, then reduce the heat to low.
Cover the pan and let it simmer for 8-10 minutes, stirring occasionally, until the tendli is fully cooked and the gravy has thickened to your desired consistency.
6
Garnish and Serve
Turn off the heat and stir in the freshly chopped coriander leaves.
Let the curry rest for 5 minutes to allow the flavors to meld together.
Serve hot with steamed rice, bhakri (sorghum flatbread), or chapati.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.