Churakka Parippu Thoran, Lauki-Toor Dal Stir Fry, Bottle Gourd-Pigeon peas Stir Fry
Author:
Yummy N Tasty
Posted on,
1, Apr 2017
8.9 K views.
3
3.5/5 ( 6 votes )
Yields
5-6 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
35-40 mins
Happy Diwali
Click to find our Diwali Special Recipes.
Recipe video
Ingredients:
- Split Pigeon peas / Toor Dal - ¼ cup
- Bottle Gourd - 1 medium, chopped
- Water - ¾ - 1 cup approx:
- Salt to taste
For Coconut Masala:
- Grated coconut - ½ cup
- Red Pearl Onions - 2 Nos
- Garlic - 2 medium cloves
- Green chilli - 1 Nos, chopped
- Cumin seeds - ¼ Teaspoon
- Turmeric powder - ¼ Teaspoon
- Salt - ½ Teaspoon
For Tempering:
- Mustard Seeds - ½ Teaspoon
- Dried red chillies - 1-2 Nos
- Red Pearl Onions - 2-3 Nos, sliced
- Curry leaves - 1 sprig
- Coconut Oil - 1 Tablespoon
Instructions:
- Remove the skin of bottle gourd, then wash and cut into bite sized pieces. Set aside.
- Coarsely grind together the ingredients mentioned in 'For Coconut Masala' and set aside.
- Cook the pigeon peas in ¾ - 1 cup of water until ¾ th done.
- Then add in the chopped bottle gourd and mix well. Add extra water, if needed.
- Cover and cook until the bottle gourd pieces and pigeon peas are cooked well. Don't over-cook the bottle gourd pieces.
- Remove the lid and cook until the water content evaporates completely. Stir occasionally.
- Add in the prepared coconut masala and mix well. Adjust salt at this stage.
- Cook for 1-2 minutes on low-medium heat. Stir occasionally. Remove from heat and set aside.
- Heat 1 tablespoon of coconut oil in a pan, splutter mustard seeds.
- Add in the dried red chilies and fry for few seconds.
- Add in the chopped shallots, curry leaves and fry until golden brown.
- Pour this over the stir fry and cover the pan with a lid for about 10 minutes.
- Mix well just before serving and serve hot/warm with rice.
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Churakka Parippu Thoran, Lauki-Toor Dal Stir Fry, Bottle Gourd-Pigeon peas Stir Fry
| Author - Yummy N Tasty |
| Posted on - 1, Apr 2017 |
| Recipe URL, https://www.yummyntasty.com/recipes/churakka-parippu-thoran-lauki-toor-dal-stir-fry-bottle-gourd-pigeon-peas-stir-fry/ |
| Cooking time - 35-40 minutes |
| Serving - 5-6 person(s) |
Ingredients :
- Split Pigeon peas / Toor Dal - ¼ cup
- Bottle Gourd - 1 medium, chopped
- Water - ¾ - 1 cup approx:
- Salt to taste
For Coconut Masala:
- Grated coconut - ½ cup
- Red Pearl Onions - 2 Nos
- Garlic - 2 medium cloves
- Green chilli - 1 Nos, chopped
- Cumin seeds - ¼ Teaspoon
- Turmeric powder - ¼ Teaspoon
- Salt - ½ Teaspoon
For Tempering:
- Mustard Seeds - ½ Teaspoon
- Dried red chillies - 1-2 Nos
- Red Pearl Onions - 2-3 Nos, sliced
- Curry leaves - 1 sprig
- Coconut Oil - 1 Tablespoon
Instructions :
- Remove the skin of bottle gourd, then wash and cut into bite sized pieces. Set aside.
- Coarsely grind together the ingredients mentioned in ‘For Coconut Masala’ and set aside.
- Cook the pigeon peas in ¾ – 1 cup of water until ¾ th done.
- Then add in the chopped bottle gourd and mix well. Add extra water, if needed.
- Cover and cook until the bottle gourd pieces and pigeon peas are cooked well. Don’t over-cook the bottle gourd pieces.
- Remove the lid and cook until the water content evaporates completely. Stir occasionally.
- Add in the prepared coconut masala and mix well. Adjust salt at this stage.
- Cook for 1-2 minutes on low-medium heat. Stir occasionally. Remove from heat and set aside.
- Heat 1 tablespoon of coconut oil in a pan, splutter mustard seeds.
- Add in the dried red chilies and fry for few seconds.
- Add in the chopped shallots, curry leaves and fry until golden brown.
- Pour this over the stir fry and cover the pan with a lid for about 10 minutes.
- Mix well just before serving and serve hot/warm with rice.
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