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SNAKE GOURD AND CAPSICUM DAL

SNAKE GOURD AND CAPSICUM DAL

Preethi Prasad
SNAKE GOURD AND CAPSICUM DAL IS A VERY NUTRITIOUS AND DELICIOUS DISH WITH THE GOODNESS OF WHITE SNAKE GOURD AND CAPSICUM. IT IS BURSTING WITH FLAVORS
5 from 2 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Accompaniment, Main Course
Cuisine INDIAN CUISINE
Servings 3 People

Equipment

  • 1 Chopping Board
  • 1 Pressure Cooker
  • 1 Small Pan for Tadka /Tempering
  • 1 Spatula
  • 1 Knife

Ingredients
  

  • 1 Cup Masoor Dal About 180 ML Cup
  • 1 No Small White Snake Gourd Cut into Semi Circles About 200 ML Cup full
  • 1 No Green Capsicum cut into medium chunks
  • 1/2 Cup Finely Chopped fresh Coriander
  • 1 Tsp Finely Chopped Fresh Ginger
  • 2 Nos Green Chilies finely chopped
  • Salt to taste
  • 1/2 Tsp Dry Mango Powder / Amchur Powder

For Tempering

  • 1 Tbsp Ghee
  • 5 No Curd Chilies
  • 1 Tsp Panch Phoran
  • 1/2 Tsp Asafoetida
  • 1 Sprig Curry Leaves (Optional)

Instructions
 

  • Soak Masoor dal for about 10 minutes.
  • Add 2 Cups water to the Pressure Cooker. Once it comes to boil add washed Masoor dal , chopped white snake gourd, fresh coriander , chopped fresh ginger , finely chopped green chilies. Close the lid
  • Pressure cook upto 3 whistles.
  • Once the cooker pressure is released , open the cooker lid , add salt and amchur powder, 1/4 Cup water. Turn on the heat and give it a nice mix and let it simmer for about 5 minutes.
  • Turn off the heat.
  • Heat ghee in a small pan
  • Fry the Curd chilies and once they are done , add Panch phoran and Asafoetida. Once the mustard seeds splutter ,turn off the heat .
  • Pour this tadka / Tempering over the dal.
  • Serve hot with Cooked Rice ,pickle and Papad / Sandige or any Indian Flat bread.

Notes

  1. This is a nutritious dal . You can use Moong dal or Toor Dal as well. 
  2. A mix of all three dals also works fine
  3. You can use any variety Snake gourd .
  4. Ridge gourd also works fine .
  5. Do Not use Garlic in this dal. Flavors of Ginger is the highlight in this dal.
  6. I did not have Curry leaves hence not used. You can use it for tempering if you have.
  7. Do not miss the ghee in the tadka for elevating the flavors of this dal.
  8. If you add dal when the water starts to boil then the dal will not stick to the base of the cooker or burn. This is a very Important tip I had learnt from my mom.I directly boil dal and vegetables in the cooker sometimes.
Keyword EASY DAL RECIPE, Healthyme, One Pot Dish, Pressure cooker recipe, Quick and Easy Side Dish, Snake Gourd and Capsicum Dal, VEGETARIAN