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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.
For 4 servings
Prep Dal and Veggies
Cook the Dal
Prepare the Coconut Paste (Vatan)
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.
This maharashtrian recipe takes 50 minutes to prepare and yields 4 servings. At 263.35 calories per serving with 8.44g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Temper and Sauté
Simmer the Curry
Garnish and Serve
Add other vegetables like drumsticks (moringa), potatoes, or pumpkin along with the tendli for a mixed vegetable ambat.
Replace moong dal with toor dal (split pigeon peas) for a slightly different texture and flavor profile.
For a more aromatic version, add a pinch of Maharashtrian Goda Masala along with the coconut paste.
Moong dal is an excellent source of vegetarian protein, essential for muscle repair, growth, and overall body function.
Both tendli (ivy gourd) and moong dal are rich in dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
The use of traditional spices like cumin, turmeric, and hing (asafoetida) not only adds flavor but also possesses carminative properties that help prevent bloating and improve digestion.
Fresh coconut provides medium-chain triglycerides (MCTs), a type of healthy fat that can be a good source of energy.
Yes, it's a very healthy and balanced dish. It provides plant-based protein from moong dal, fiber and vitamins from tendli, and healthy fats from coconut. It's a wholesome, everyday meal.
A single serving (approximately 1 cup or 250g) contains around 220-260 calories, making it a light yet satisfying main course. The exact count depends on the amount of oil and coconut used.
If you can't find kokum, the best substitute is tamarind. Soak a small, marble-sized ball of tamarind in 1/4 cup of hot water for 15 minutes, squeeze out the pulp, and use 1-2 tablespoons of this extract. Adjust to your taste.
Fresh coconut is highly recommended for authentic taste. However, you can use frozen grated coconut (thaw it first). If using desiccated coconut, soak it in 1/4 cup of warm water for 15-20 minutes before grinding to rehydrate it.
Leftover curry can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop, adding a splash of water if the gravy has thickened too much.
Absolutely. To cook the moong dal without a pressure cooker, simply boil the soaked dal in a pot with sufficient water until it is soft and cooked through. This may take around 20-25 minutes.
This recipe goes great with these complete meals
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