Andhra sorakaya masala curry is a staple food in the Indian subcontinent and has been adopted by other countries as well. India produces more pulses than any country on earth! Not only are they popular to eat but their soup form also makes them an important part of the cuisine.
The preparation of a simple dal begins with boiling the variety in water, turmeric, salt to taste. At this point, some recipes call for adding tomatoes or other ingredients for flavour. The final step is typically a garnish fried at the end usually consisting of curry leaves and chillies which are added just before serving.
Sorakaya moongdal curry is a south indian recipe. Its main ingredients are bottle gourd (or sorakaya) and small split yellow lentils (or moong dal). There are many recipes prepared using bottle gourd in India. This is one of them, combined with lentils and it tastes awesome. It can be served with chapati or puri or rice.
1. Peel the bottle gourd and cut it into small pieces.
2. Heat oil in a pan. When oil is hot, add mustard seeds, cumin seeds, green chilly and curry leaves.
3. When they start spluttering, add onion pieces, ginger and garlic paste. Cook for 2 mins.
4. Now add bottle gourd and fry them for another 2 mins. Then add turmeric powder moongdal and fry for another 3 mins.
5. Transfer this into pressure cooker and add salt, half cup water. Cook on medium flame for 2 whistles.
6. Finally, add cumin powder and coriander powder and mix well.
7. Sorakaya moongdal curry is ready to serve. Serve hot with rice or chapati or puri.
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.