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Lauki Mung Dal / Sorakaya Pappu / Bottle Gourd with Lentils

VegCookBook by Praveena
Lauki Dal, a South Indian style, simple and easy dal, using Bottle Gourd and Yellow Moong Dal. Recipe below has step wise pics & tips for both STOVE TOP & INSTANT POT METHODS.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Accompaniment, Side Dish
Cuisine Indian, South Indian
Servings 4 people

Equipment

  • Sauce Pan / Vessel (for stove-top method)
  • Instant Pot or Electric Pressure Cooker (for IP method)
  • Small Frying pan (for tempering)

Ingredients
  

  • 1 count Bottle Gourd / Sorakaya / Lauki (small size)
  • 6 to 7 count Green Chillies
  • 2 count Tomatoes (large size)
  • 1 cup Yellow Mung Dal / Yellow Split Lentils / Pesarapappu
  • 1 tablespoon Tamarind (puree / dry)
  • 2 teaspoons Salt (or as per taste)
  • ½ teaspoon Red Chilli Powder
  • ½ teaspoon Turmeric Powder
  • as required Water (for boiling, cooking)

Ingredients for Tempering:

  • 3 tablespoons Cooking oil
  • ½ teaspoon Mustard seeds / Aavalu
  • ½ teaspoon Jeera / Cumin Seeds
  • ¼ teaspoon Asafoetida / Hing / Inguva
  • 3 count Dry Red Chillies
  • 5 count Fresh Curry Leaves
  • 1 count Green Chillies
  • 3 pods Fresh Garlic (optional)

Instructions
 

Prep Work (common for both methods):

  • Firstly, take the lentils / dal into a vessel, wash them twice thoroughly.
    Pour water up to the level where the lentils are soaked.
  • Wash the tomatoes, lauki. Peel the skin of the bottle gourd / sorakaya.
    Cut the bottle gourd / lauki and tomatoes into small pieces.
    Slit the green chillies length wise. 

Stove Top Method Lauki Mung Dal:

  • Transfer the tamarind puree, pieces of tomatoes, bottle gourd and green chillies onto the dal in the stove top vessel.
  • Add little more water. Close the lid, put it on stove top, under medium flame and cook until the dal becomes soft. Takes 12-15 mins.
  • When the dal, veggies are well cooked, open the lid.
    Add salt , turmeric powder and red chilli powder.
    Add ½ cup of water and switch the flame on under medium.
    Stir everything thoroughly and let it cook for up to 2-3 mins.

Instant Pot Method Lauki Mung Dal:

  • Transfer the washed lentils into the instant pot vessel.
    Add the tamarind and the pieces of lauki, tomatoes, green chillies.
    Pour enough water to soak the lentils completely.
  • Close the IP lid. Set the mode to PRESSUE COOK, time to 5 MINS, pressure level to HIGH, vale to SEALING.
  • Later, when the timer is done, IP beeps.
    Then, release the pressure naturally (NPR). Open the lid, add the salt, red chilli powder, turmeric powder and ½ cup of water.
    Set the mode to SAUTE for 2 mins. Mix up everything.

Tempering (common for both methods):

  • On stove top under medium flame, put a small frying pan. Add all the 'Ingredients for tempering'.
    Gently stir until the seeds pop. Takes 3-4 mins.
    Pour all of the tempering content onto the dal. Give a gentle mix. Transfer the dal into a serving dish. Done!

Notes

Please see the MAIN POST for recipe with step wise PICS & TIPS!
Keyword anapakaya recipes instant pot, bottle gourd lentil stew recipe, instant pot andhra pappu recipe, lauki moong dal south indian style, sorakaya pappu recipe