Sorakaya pappu

Ingredients

¾ cup - toor dal (kandi pappu)
1½ to 2 cups - finely cubed bottle gourd (Sorakaya, Dudhi)
¼ cup - coarsely chopped onion
½ teaspoon each (or to taste)- red chilli powder and turmeric
Marble ball sized tamarind
For popu or tadka:
1 tablespoon ghee or peanut oil
6 each - curry leaves, crushed garlic
Pinch each - cumin, mustard seeds and hing (asafoetida)

Preparation:

Take toor dal in a pressure cooker. Rinse the dal with water. Add the bottle gourd cubes, onion, chilli powder, turmeric.. Add about one to two cups of water. Mix. Close the lid and steam-cook until toor dal reaches the fall-apart stage. Then add salt, tamarind water and coarsely mash the ingredients together.keep on stove for 5 min.
 Let’s heat ghee or oil in a vessel. Add the curry leaves and garlic. Toast them to pale brown, and then add the cumin, mustard seeds and hing. When the seeds start to pop, add the mashed dal to the vessel. Mix and serve the dal with rice or with chapati.