Ingredients: Bottle gourd (lauki) - chopped, cup Yellow Moong Dal (Split) - or masoor dal, Onion - chopped, Tomato - chopped, Dry Red Chillies, teaspoon Turmeric powder (Haldi), tablespoon Sambar Powder, teaspoon Mustard seeds, teaspoon Cumin seeds (Jeera), - to taste, teaspoon Sunflower Oil, teaspoon Ghee, Vegetarian diet
Instructions: To begin making Sorakkai Paruppu Kuzhambu Recipe, wash and clean the bottle gourd, remove seeds, only if the seeds are too big and fibrous. Allow them to cook with bottle gourd if they are tender enough. Cut into small pieces. Chop onion and tomato alongside, as well.Wash dal and in a cooker, add dal and tomato with about 3 cups of water or enough to submerge the tomatoes.Close the lid and pressure cook for 2 whistles on high heat. Switch off and wait until the pressure seizes by itself.Heat a shallow frying pan with a bit of oil, add mustard seeds when the oil is hot,and allow to crackle. Keep the heat to low, so that tehta tadka does not get charred.Add cumin seeds immediately and allow them to sizzle. Add onions and red chillies. Saute until onions turn translucent.Once the pressure is released from the cooker, add the dal along with bottle gourd to the pan, or if you pan is smaller, add the contents of the pan to the pressure cooker and continue cooking.Add little required water and stir. Add salt, turmeric powder and sambar powder.Mix and allow it to boil on a medium flame until the bottle gourd is tender and cooked. Once everything is cooked to mashable consistency and looks well cooked, check for seasoning, adjust and then remove from heat. Add a teaspoon of ghee on top and keep it covered till served.Serve Sorakkai Paruppu Kuzhambu Recipe along with Steamed Rice, Carrot and Beans Poriyal Recipe, Phulka and Kathirikai Pitlai Recipe to make it a complete meal.