The monsoon has set in and I am enjoying Vizag weather since the past two days. It isn’t pouring yet, just a few showers during the night and one wakes up to pleasant, cool and windy weather. The landscape outside my bedroom window is spectacular. After Nehal left for school (his first day after summer vacation) this morning, I sat outside with a cup of hot tea, reading the newspaper and enjoying the weather. I was also in a mood to bake and prepared a quick basic eggless cake for Nehal.
Such weather also calls for hearty, warming, comforting foods. This kootu recipe is so perfect for this time of the year. Lightly spiced moong dal and ridge gourd combination is a match made in heaven. Very nurturing to the body and soul. And not to mention, the weather makes it extra delicious. 🙂
Beerakaya Pesarapappu Kootu Recipe
Prep & Cooking: 30 mts
Serves 4-5 persons
Cuisine: Andhra
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1 small cup pesarapappu/moong dal, washed
2 cups ridge gourd, peeled and cut into small pieces
1/4 tsp turmeric pwd
salt to taste
Make a paste:
2 tbsps grated coconut
2 green chillis
1 tsp cumin seeds
For seasoning/poppu/tadka:
1/2 tsp mustard seeds
1/2 tsp split black gram dal (urad dal/minapappu)
big pinch asafoetida/inguva/hing
few fresh curry leaves
2 tsps oil or ghee
1 Pressure cook moong dal, ridge gourd pieces with 2 cups of water and turmeric pwd upto two whistles. Turn off heat and cool.
2 Add the coconut paste and salt to the cooked dal-ridge gourd mix and combine well. Add a small cup of water at this stage, if required, for a thinner consistency. Cook on medium flame for another 15-20 mts. The texture should be slightly thick and not watery.
3 In a pan, add ghee or oil, add mustard seeds and let them pop, add urad dal and let it turn red. Add curry leaves and asafoetida and stir fry for a few seconds.
4 Add the tempering to the simmering dal and combine. Turn off heat, place lid and leave covered for few mts.
5 Serve with hot rice or rotis.
