Dal Tadka and Parwal Fry

Now that my children are firmly on the path of recovery, i am slowly looking beyond soups n fresh juices.Have so many recipes bookmarked and am just itching to dish out some good fare. 
Anyways, today i made this tadka dal n parwal along with some hot phulkas. This combination is often made at my inlaws place and my hubby's favourite. My mom-in-law has specialised in this and my recipe is from her.Together with some salad it is the best comfort food. 


Parwal or Pointed gourd is not only nutritious but also can be widely used in making chutney, stew or can be made a delightfully stuffed with choice ingredients and shallow fried. Since i am making only healthy food this week this combo makes a second appearance in my kitchen within a week. The recipe is very simple and it is a very easy preparation

So here's my version of Dal Tadka----


Ingredients:-

• Lentlis ( Tuvar n Moong )- 1 large cup
• Onion (medium)- 2 (finely chopped)
• Small Red Chillis - 2
• Garlic - 6 to7 pods (finely chopped)
• Butter for seasoning
• Mustard n Cumin seeds - 1 tsp
• Curry Leaves - a few
• Dry Mango Powder - a pinch or two
• Garam Masala - a little (optional)
• Turmeric Powder - a pinch
• Salt to taste
• Coriander leaves- ltlle for garnishing

How do i make it----

Wash the lentils well and pressure cook them with turmeric powder in enough water. Keep aside.

In a kadai, melt some butter and add the mustard. As it splutters add cumin seeds. Now add the curry leaves and the small red chillis and saute. Now add the finely chopped garlic pods and saute -let the aroma engulf the kitchen. Add the onions and saute till it is translucent.

Add salt to taste, Dry Mango Powder and the garam masala and cook 

Finally add the cooked lentils with some water and let the whole mix simmer for a few minutes.

Garnish with chopped coriander, and a little butter. Take it off flame.

Serve hot.

Parwal Fry:- with a very few ingredients this fry is very easy to make

Ingredients :-

• Parwal (Pointed Gourd ) - 1/2 kg
• Onions - 2 to 3 (sliced)
• Gun Powder (Milagai Podi) - as required
• Oil- little
• Mustard n Urad Dal- 1 tsp
• Salt - to tatse
• Turmeric Powder - a pinch

Method:-

Wash the parwals well . 

Cut it through the length and scoop out the seeds from inside. Slice it in to thin pieces as shown.

In a kadai, add some oil and allow the mustard and urad dal to splutter. Add turmeric powder and saute the sliced onions till trans lucent. 

Add the cut vegetables with little water and close the lid of the kadai. Allow it to cook for some time. 

Once it cooks take the lid off and add salt as well as the gun powder to taste. Gun Powder is a masala powder made from dry roasting lentils with red chillis along with white sesame seeds and asafoetida.The reason i am adding Gun Powder instead of the red chilli powder is to give the stir fry a  nice rough texture and it tastes awesome. 

Let it cook for some more minutes till the parwal turn a delicious golden brown.

Take off flame and serve hot.

Sending this recipe to Aipi's Bookmarked Recipes- Event Tuesday

Also sending to Weekend Herb Blogging hosted by The Crispy Cook