Mahadeva's Bhaga Sasthra
96. Ridge Gourd Tamarind Dal (Another Method)
Ingredients:
| Water | - 1¼ padi |
|---|---|
| Pigeon Pea | - ¼ padi |
| Ghee | - ½ palam |
| Turmeric Powder | - veesam 1/16 r.e |
| Ridge Gourd | - 18 palam |
| Chilly | - ⅜ palam |
|---|---|
| Pepper | - ⅛ palam |
| Coriander Seed<br>Cumin Seed<br>Fenugreek Seed | - ½ palam<br>- 3 veesam 3/16 palam<br>- veesam 1/16 r.e |
| Cinnamon | - ⅛ r.e |
| Grated Copra<br>Ghee<br>Water<br>Tamarind | - ½ palam<br>- 3 palam<br>- veesam 1/16 padi<br>- 1½ palam |
| Salt | - ⅞ palam |
| Ghee<br>Chilly<br>Black Gram | - 1 palam<br>- ¼ palam<br>- ¼ palam |
| Asafoetida | - veesam 1/16 r.e |
- 1. Boil the water in a lead coated vessel.
- 2. Add toor dal,turmeric powder and ghee one by one to the boiling water,mix it and close it with a lid.
- 3. Remove the outer skin of the ridge gourd and cut into pieces. Add it to the dal when the dal has 3/4th cooked and again close it with a lid.
- 4. Fry chilly,coriander seed,pepper,cumin seed,fenugreek seed,cinnamon and grated copra separately in ghee and grind it to a fine paste using water.
- 5. Mix this paste with little water and add it to the dal after it is completely cooked.
- 6. Mix water and tamarind and extract the juice by removing the seed and residue. Add this tamarind juice along with salt to the dal and mash it.
- 7. After 5 minutes if the dal is too watery add raw rice flour and mix it immediately and remove it from the fire.
- 8. Do the tempering using ghee,black gram,red chilly as prescribed in the 22nd recipe and add it to the dal.
- 9. Dissolve asafoetida in water and add this also to the dal and serve.
- 10. As mentioned earlier people who don't like cinnamon can avoid it and use.