Wednesday, December 06, 2006

Courgette Pappu/ Dal

Set 1:

Courgettes - 3 no. (cut in to half moon shape, sliced)
Onion - 1/2 no.
Kandi pappu/ Toor dal - 1 rice cup (wash them 3 times in water)
Turmeric - 1/2 tsp
Chilli powder - 1 tsp
Salt - to taste
Water - 2 & 1/2 rice cups


Oil - 1 and 1/2 tbsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Urad dal - 1 tsp
Red chillies - 4 no.,
Garlic - 6 cloves (smashed lightly)
Curry leaves - 1 - 2 sprig.


Pressure cook set 1 ingredients, except salt until soft. I cook it for 8 whistles for my cooker.

Take a deep non-stick kadai add oil heat it up, do seasoning in the above order. After seasoning is finished add cooked dal to it along with salt mix well to combined. Switch off and serve.


If it is thick after cooking dal add little more water, do seasoning and add dal mixture, bring to one boil.

Serve with Courgette Pachadi, Ghee, Rice, Poppadums and Yoghurt on side.


People who haven't tasted Courgette before, this tastes just the way like Ridge gourd (or beerakaya).

They are also known as:

Courgette = Zucchini

© 2006 by Rajani Rayudu

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