Heerekai Huli

Cuisines

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Recipe

Ingredients

	1 medium	Ridge Gourd
	1 cup	Toor Dal
	1 small	Onion , thinly sliced
	1 small	Tomato , chopped
	1 tablespoon	Tamarind , pulp
	2 tablespoons	Coconut , grated
	2 tablespoons	Sambar powder
	1 teaspoon	Mustard Seed
	1 teaspoon	Cumin , seeds
	1 pinch	Asafoetida
	1 sprig	Curry Leaf
	2 tablespoons	Oil
	0.5 teaspoon	Turmeric powder
	1	Chili , dried red
	—	Salt , to taste
	2 cups	Water

Instructions

1. 1 Wash and peel the ridge gourd, then cut it into small cubes.
2. 2 Rinse the toor dal thoroughly and pressure cook it with 2 cups of water until soft.
3. 3 In a pan, heat oil and add mustard seeds. Once they splutter, add cumin seeds, asafoetida, and curry leaves.
4. 4 Add chopped onion and green chili, sauté until the onion turns translucent.
5. 5 Add the chopped tomato and cook until it becomes soft.
6. 6 Stir in the turmeric powder and sambar powder, and sauté for a minute.
7. 7 Add the chopped ridge gourd and cook for 5 minutes, stirring occasionally.
8. 8 Add the cooked toor dal, tamarind pulp, and salt to taste. Mix well.
9. 9 Simmer the mixture for 10-15 minutes until the ridge gourd is tender.
10. 10 Add grated coconut, mix well, and cook for another 2 minutes.
11. 11 Adjust the consistency with water if needed and bring to a boil before serving.