A comforting Konkani curry made with tender ivy gourd and creamy moong dal, simmered in a tangy coconut masala. This traditional GSB dish is simple, wholesome, and pairs perfectly with steamed rice.
Prep15 min
Cook25 min
Soak30 min
Servings4
Serving size: 1 cup
301cal
11gprotein
33gcarbs
Ingredients
250 g Tendli (Washed and sliced into 1/4-inch thick rounds)
0.75 cup Moong Dal (Rinsed and soaked for at least 30 minutes)
1 cup Fresh Grated Coconut (Use fresh for best flavor, frozen is also acceptable)
5 pcs Dried Red Chilies (Use Byadgi or Kashmiri for mild heat and vibrant color)
1 tsp Tamarind Paste (Or a small marble-sized ball of seedless tamarind soaked in warm water)
0.5 tsp Turmeric Powder
1.25 tsp Salt (Adjust to taste)
2 cup Water (For cooking and grinding, adjust as needed for consistency)
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.
A classic North Indian condiment, 'Aam ka Achar' is made with raw, tangy mangoes, a robust blend of aromatic spices, and pungent mustard oil. This traditional sun-cured pickle is the perfect spicy and sour accompaniment to any meal, from dal-rice to stuffed parathas.
About Tendli Moong Dal Ghashi, Steamed Basmati Rice and Mango Pickle
Gut-friendly Tendli Moong Ghashi with rice and tangy pickle – a fiber-rich and wholesome treat!
This konkani dish is perfect for dinner. With 641.16 calories and 16.86g of protein per serving, it's a nutritious choice for your meal plan.
15gfat
2 tbsp Coconut Oil (For authentic flavor)
1 tsp Mustard Seeds
10 pcs Curry Leaves (About 1 sprig)
0.25 tsp Hing
Instructions
1
Pressure Cook Dal and Tendli
In a 2 or 3-liter pressure cooker, combine the soaked and drained moong dal, sliced tendli, and turmeric powder.
Add 1.5 cups of water and mix well.
Secure the lid and pressure cook on medium heat for 2-3 whistles (approximately 10-12 minutes).
Turn off the heat and allow the pressure to release naturally.
2
Prepare the Coconut Masala
While the dal is cooking, add the fresh grated coconut, dried red chilies, and tamarind paste to a blender or grinder jar.
Add approximately 1/2 cup of water.
Grind to a very smooth, fine paste. The paste should be creamy without any coarse bits. Set aside.
3
Combine and Simmer the Ghashi
Once the pressure has released, open the cooker. The dal should be soft and the tendli tender but not mushy.
Gently stir the mixture. Add the ground coconut masala paste and salt to the cooker.
Stir everything together. If the curry seems too thick, add a little more water to reach a medium-thick gravy consistency.
Bring the curry to a gentle boil, then reduce the heat and let it simmer for 5-7 minutes. This allows the flavors to meld and cooks out the raw taste of the masala.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the coconut oil over medium heat.
Once the oil is hot, add the mustard seeds. Wait for them to splutter and pop, which should take about 30 seconds.
Immediately add the curry leaves (be careful, they will sizzle) and the hing. Sauté for another 10-15 seconds until the leaves are crisp and aromatic.
5
Finish and Serve
Pour the hot tempering directly over the simmering ghashi.
Stir gently to incorporate. Turn off the heat and cover the pot with a lid for 2-3 minutes to allow the aroma of the tempering to infuse into the curry.
Serve hot with steamed rice for a complete, traditional meal.
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.
1 kg Raw Mangoes (Use a firm, sour, pickling variety like Ramkela or Rajapuri)
2 cup Mustard Oil (To be heated to smoking point and then cooled completely)
0.75 cup Salt (Use non-iodized or sea salt for best results)
5 tbsp Red Chili Powder (Adjust to your spice preference)
2 tbsp Turmeric Powder
4 tbsp Fennel Seeds (Also known as Saunf)
4 tbsp Split Mustard Seeds (Also known as Rai ki Dal)
2 tbsp Fenugreek Seeds (Also known as Methi Dana)
2 tsp Nigella Seeds (Also known as Kalonji)
1 tsp Asafoetida (Also known as Hing)
Instructions
1
Prepare the Mangoes (Day 1)
Wash the raw mangoes thoroughly. Wipe them completely dry with a clean kitchen towel. It is critical that there is no moisture.
Cut the mangoes into 1-inch cubes, discarding the inner stone but keeping the peel on.
Place the mango pieces in a large, dry glass or ceramic bowl. Add 1/2 cup of the salt and all the turmeric powder.
Mix well to coat every piece. Cover the bowl with a cloth or a loose lid and let it sit at room temperature for 24 hours. The mangoes will release a significant amount of water.
2
Dry the Mangoes (Day 2)
After 24 hours, drain all the water released by the mangoes. You can discard this brine.
Spread the mango pieces in a single layer on a clean cloth or a large tray.
Let them dry under a fan or in a shady, well-ventilated area for 4-5 hours until the surface moisture has evaporated. They should feel dry to the touch but not hard.
3
Prepare the Spice Mix and Oil
While the mangoes are drying, gently dry roast the fennel seeds and fenugreek seeds in a pan on low heat for 1-2 minutes until fragrant. Let them cool completely.
Grind the roasted seeds along with the split mustard seeds into a coarse powder using a spice grinder or mortar and pestle.
In a large, dry mixing bowl, combine this coarsely ground spice mix, red chili powder, nigella seeds, asafoetida, and the remaining 1/4 cup of salt.
In a separate pan, heat the mustard oil until it reaches its smoking point (you'll see faint white fumes). Turn off the heat and let it cool down completely to room temperature. This step is crucial to mellow the oil's raw pungency.
4
Combine and Bottle the Pickle
Add the dried mango pieces to the bowl containing the spice mix. Toss well until each piece is thoroughly coated.
Pour about 1.5 cups of the completely cooled mustard oil over the mango-spice mixture. Mix everything thoroughly with a clean, dry spoon.
Carefully transfer the pickle into a sterilized, completely dry glass or ceramic jar (a 'barnī'). Pack it down gently to remove air pockets.
5
Mature the Pickle (7-10 Days)
Cover the mouth of the jar with a clean piece of muslin cloth and secure it with a string. This allows moisture to escape while keeping dust out.
Place the jar in direct sunlight for 7 to 10 days. Shake the jar gently or stir with a dry spoon once every day to redistribute the oil and spices.
After 3-4 days, the mango pieces will have softened and settled. Pour the remaining 0.5 cup of cooled mustard oil over the top to create a protective layer that submerges the mangoes.
After the sunning period, the mangoes will have softened and absorbed the flavors. The pickle is now ready. Replace the muslin cloth with an airtight lid and store in a cool, dry place. It can last for over a year.
