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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.
Pressure Cook Dal and Tendli
Prepare the Coconut Masala
Combine and Simmer the Ghashi
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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.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 300.56 calories per serving with 11.48g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Prepare the Tempering (Tadka)
Finish and Serve
Replace tendli with other vegetables like ridge gourd (dodka), ash gourd, or yellow cucumber.
You can use toor dal (split pigeon peas) instead of moong dal for a slightly different texture and flavor profile.
Add a small piece of jaggery (about 1/2 teaspoon, grated) along with the masala to balance the tanginess of the tamarind.
For a heartier version, add a handful of cooked chickpeas or black-eyed peas along with the tendli.
Moong dal is an excellent source of vegetarian protein, which is crucial for muscle repair, cell growth, and maintaining overall body function.
Both ivy gourd (tendli) and moong dal are packed with dietary fiber. This aids in smooth digestion, promotes gut health, and helps maintain stable blood sugar levels.
The use of fresh coconut and coconut oil provides medium-chain triglycerides (MCTs), a type of healthy fat that is easily digestible and can serve as a quick source of energy.
Yes, it is a very balanced and nutritious dish. Moong dal provides plant-based protein, tendli is rich in fiber and vitamins, and coconut offers healthy fats. It's a wholesome, gluten-free, and vegetarian meal.
One serving of approximately 1 cup (205g) contains around 260-290 calories, primarily from the dal, coconut, and oil.
Absolutely. Cook the soaked moong dal and tendli in a covered pot on the stovetop with 2 cups of water. It will take longer, about 25-30 minutes, for the dal to become soft and cooked through.
This curry pairs best with steamed white rice (especially Ukda Chawal or red boiled rice) or brown rice. A side of fried papad or a simple vegetable stir-fry (poriyal) complements it perfectly.
It is best enjoyed fresh, as coconut-based curries can sometimes change texture upon freezing. However, you can refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.