Lauki dal recipe, Sorakaya pappu

Note

* 1 cup = 235 ml

How to make Sorakaya pappu with step by step images

1. Wash toor dal well. In a pressure cooker add washed toor dal, turmeric powder, 2 cups of water and ¼ tsp cumin seeds/ jeera. Pressure cook for 4 whistles or until dal reaches mashy consistency.
   
2. When the pressure has subsided open the lid and mash dal well. Keep it aside.
   
3. Wash, peel and chop bottle gourd/ sorakkai into small cubes. keep it aside. Heat oil in a pan/ kadai, to it add mustard seeds when it splutters add urad dal, dry red chilli, hing chopped ginger, jeera, and curry leaves. Now add chopped onion and saute.
4. When the onions look sauteed add tomato, salt and little turmeric. Saute well.
   
5. Now when everything looks add chopped bottle gourd and saute well. Cover the pan/ kadai with lid and cook in low to medium flame for 5 minutes with occasional stir. Sorakay/ lauki cooks very quickly. Do not add any water while cooking as the veggie leaves enough water with which it will be cooked.
6. After 5 minutes add the cooked toor dal. Along with it I added 1 cup water to get right consistency. Allow the mixture to boil well for 5 minutes. When everything looks combined switch off the flame and serve it hot with rice, roti or dosa.