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Bottle Gourd Tomato Dal

14 Jul

Anapakaya Tomato Pappu.

Bottle gourd is peeled and chopped and pressure cooked along with tomato till soft. Toor dal is cooked and mixed with the cooked vegetables and spices. Serve bottle gourd tomato dal with steamed rice or with roti or chapati.
Makes: around 4 Servings of Bottle Gourd Tomato Dal.


Toor Dal 1 Cup
Bottle Gourd 1/2 of Small One
Tomato 1
Green Chiles 3 – 4
Tamarind 1 inch Piece
Turmeric Powder a big pinch
Salt to taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Garlic 2 Cloves
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Peel, remove ends and chop bottle gourd into small cubes.
Remove stems, wash and slice the green chiles.
Wash and finely chop the tomato.
Peel and thoroughly crush the garlic cloves.

Wash toor dal under fresh water to remove any dirt.
Pressure cook washed toor dal in 2 cups of water for 3 whistles or until cooked.
At the same time pressure cooked chopped bottle gourd, tomato, tamarind, half of green chiles in half a cup of water for 3 whistles.
Use two separate bowls to hold dal and vegetables but place them in same pressure cooker to speed up the cooking process.

Heat oil in a small pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add garlic and remaining green chiles.
Fry briefly and stir in cooked bottle gourd and tomato.
Fry for a minute, stir in turmeric powder and salt.
Add the cooked toor dal and half a cup of water.
Cook on low flame for around 8 minutes to let all the flavors develop.
Serve bottle gourd tomato dal with steamed rice and a crispy papad or with roti.
Notes: Make sure to cook the bottle gourd well.

Suggestions: Make sure dal is perfectly cooked before adding to the tempering.
Variations: You can avoid tamarind and instead add a splash of lime at the end of cooking process.
Other Names: Bottle Gourd Tomato Dal, Anapakaya Tomato Pappu, Sorakaya Tomato Pappu.