Tendli ani Moong Ambat

Name: Tendli ani Moong Ambat
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 250 g tendli (ivy gourd, ends trimmed, quartered lengthwise); 0.25 cup moong dal (split yellow moong lentils, soaked 15 minutes); 0.5 cup coconut (fresh, grated); 2 pcs dried red chili (byadgi or kashmiri, for grinding); 1 pinch turmeric powder; 1 tsp tamarind (tightly packed, soaked in warm water, pulp extracted); 0.5 tsp salt; 0.5 tsp jaggery (grated, or to taste); 1.5 cup water (for cooking dal and vegetables); 1 tsp coconut oil (for tempering); 0.5 tsp mustard seeds; 0.5 tsp cumin seeds; 8 pcs curry leaves; 1 pinch asafoetida

RATING

4.3/5(28)

TASTE SCORE

7/10

A gentle, coconut-based Konkani curry where tender ivy gourd (tendli) and split yellow moong dal come together in a mildly spiced, tangy tamarind gravy. This everyday dish from coastal Maharashtra and Goa is light on the stomach yet deeply comforting with steamed rice.

PREP

10m

COOK

25m

SERVES

1 KATORI

111 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Soak the moong dal and prep vegetables.
1.Wash moong dal and soak in water for 15 minutes.
2.Wash tendli, trim the ends, and cut into quarters lengthwise.
3.Soak tamarind in 2 tbsp warm water for 10 minutes, then extract the pulp.
boil · ~15 min
Cook the dal and tendli together.
1.Drain the soaked moong dal and add it to a pot with tendli, 1.5 cups of water, and turmeric.
2.Bring to a boil, then reduce heat to medium and cook until dal is soft and tendli is tender.
3.Stir in salt halfway through cooking.
TIPTendli should be fork-tender but still hold its shape.
mix · ~2 min
Prepare the coconut masala paste.
1.In a small grinder, add grated coconut, dried red chilies, and tamarind pulp.
2.Grind to a smooth paste using a splash of water, if needed.
simmer · ~7 min
Combine masala and finish cooking.
1.Add the ground coconut paste and jaggery to the cooked dal-tendli mixture.
2.Stir well and bring to a gentle simmer.
3.Cook for 5 to 7 minutes until the raw coconut smell fades and flavors meld. Adjust consistency with hot water.
TIPThe curry thickens as it sits, so keep it slightly thin at this stage.
temper · ~1 min
Make the tempering.
1.Heat coconut oil in a small tadka pan over medium heat.
2.Add mustard seeds and let them crackle.
3.Add cumin seeds and let them sizzle.
4.Toss in curry leaves and a pinch of asafoetida, frying for a few seconds until fragrant.
TIPPour the tempering immediately while it's sizzling to lock in the aroma.
simmer · ~2 min
Pour the tempering over the curry and simmer.
1.Pour the hot tempering over the simmering curry.
2.Stir gently, cover, and let it rest on low heat for 2 minutes.
serve
Serve hot with steamed rice.
TIPA drizzle of raw coconut oil on top just before serving elevates the flavor.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soak the moong dal for exactly 15 minutes to ensure even cooking without turning mushy.
2
Quarter the tendli lengthwise so it cooks at the same rate as the dal.
3
Taste the tamarind pulp before adding; adjust jaggery to balance tartness.
4
Grind the coconut masala to a very smooth paste for a silky curry texture.
5
Simmer the curry after adding the masala until the raw coconut aroma disappears.
6
Keep the curry slightly thin as it thickens upon resting.
7
Pour the sizzling tempering immediately over the curry to infuse maximum aroma.