Sorakaya Pappu (Bottlegourd Dal)

Pressure cook ¾ cup of Toor Dal with 2½ cups of Water, 2 cups of chopped Bottlegourd, ½ medium sliced Onion, 3-4 slit Green Chillies, a pinch of Turmeric and marble sized Tamarind. Remove from heat after 3 whistles and let it cool. Open the lid, add Salt to taste and mash the dal.

Heat a tbsp of Oil in a pan, splutter few Curry Leaves, 3 crushed Garlic cloves, ¼ tsp of Mustard and Cumin Seeds.When they start to pop, add a pinch of Asafotedia and remove from heat. Add the popu to the Dal and mix well. Serve with roti or rice.

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