Recipe for Peerkangai Paruppu Masiyal – Ridge Gourd Dal. Everyday dal recipe made with mashed ridge gourd, tomatoes and spices. Recipe with step by step pictures and video.
Here are some of the things you can buy online for making this recipe Kuzhambu Milagai Powder 3 Liter Pressure Cooker Hard Anodised Kadai Potato Masher
Here is the video of how to make Peerkangai Paruppu Masiyal – Ridge Gourd Dal
Here is the recipe for making Peerkangai Paruppu Masiyal – Ridge Gourd Dal Add washed toor dal to a pressure cooker. Add in the turmeric powder and the little oil. The little oil will help the dal from not foaming up while cooking. Otherwise the boiling water will spew out of the cooker creating a mess. Add in the water. Cover the pan and cook the dal for 10-12 minutes / approximately 4 whistles. Remove from heat and wait for the pressure to settle on its own. Open the cooker and mash the dal well. Set aside.
Heat oil in a pan and add in the fenugreek seeds. Add in the garlic, green chillies and the shallots. Saute till the shallots are soft.
Once the shallots are soft, add in the tomatoes and the peeled, cut ridge gourd. Add in the salt. Add in a teaspoon of kuzhambu milagai powder and the coriander powder. Add in a small piece of tamarind. Saute for a couple of minutes. Note: Do not throw away the ridge gourd peels. Store the peels and you can make one of the recipes below. Peerkangai Thol Thogayal, Ridge-gourd peel chutney for rice Peerkangai Thol Chutney Recipe
Cover the pan with a lid and cook for 5-7 minutes until the tomatoes are mushy.
Gently mash the mixture with a potato masher. Add in 3/4 cup of water.
Add in the jaggery. Add in the coriander leaves at this stage and mix well to combine.
Add in the cooked dal and let the dal simmer for 2-3 minutes.
Tempering the peerkangai paruppu masiyal
Heat oil in a pan and add in the garlic. Cook on a low flame. Let the garlic get roasted to lite brown in colour. Add in the mustard seeds, cumin seeds and asafoetida. Let the mustard seeds crackle. Add in the red chillies. Let the chillies fluff up. Add the tempering to the dal.
Mix well. Serve the dal with rice or roti. I usually add a little ghee to the rice as pappu always needs a little ghee love treatment.
For Cooking the Toor Dal
1/2 cup toor dal 1.5 cups water 1/2 teaspoon turmeric powder 1/4 teaspoon Indian sesame oil
For the Peerkangai Paruppu Masiyal
1 tablespoon Indian sesame oil 1/4 teaspoon fenugreek seeds 5 cloves country garlic – small garlic 2 green chillies 1/4 cup Indian shallots, sliced 3 cups ridge gourd, peeled and diced 2 tomatoes, diced 1 teaspoon salt 1 teaspoon kuzhambu milagai powder 1 teaspoon coriander powder 1/2 gooseberry sized tamarind 3/4 cup water 1/2 teaspoon jaggery 2 sprigs coriander leaves
Tempering the Peerkangai Paruppu Masiyal
2 teaspoon Indian sesame oil 6 cloves country garlic – small garlic 1/4 teaspoon mustard seeds 1/4 teaspoon cumin seeds 1/4 teaspoon asafoetida 3 gundu chillies
Add washed toor dal to a pressure cooker. Add in the turmeric powder and the little oil. Cover the pan and cook the dal for 10-12 minutes / approximately 4 whistles. Remove from heat and wait for the pressure to settle on its own. Open the cooker and mash the dal well. Set aside.
Heat oil in a pan and add in the fenugreek seeds. Add in the garlic, green chillies and the shallots. Saute till the shallots are soft. Once the shallots are soft, add in the tomatoes and the peeled, cut ridge gourd. Add in the salt. Add in a teaspoon of kuzhambu milagai powder and the coriander powder. Add in a small piece of tamarind. Saute for a couple of minutes.
Cover the pan with a lid and cook for 5-7 minutes until the tomatoes are mushy. Gently mash the mixture with a potato masher. Add in 3/4 cup of water. Add in the jaggery. Add in the coriander leaves at this stage and mix well to combine. Add in the cooked dal and let the dal simmer for 2-3 minutes.
Tempering the peerkangai paruppu masiyal
Heat oil in a pan and add in the garlic. Cook on a low flame. Let the garlic get roasted to lite brown in colour. Add in the mustard seeds, cumin seeds and asafoetida. Let the mustard seeds crackle. Add in the red chillies. Let the chillies fluff up. Add the tempering to the dal. Mix well. Serve the dal with rice or roti. I usually add a little ghee to the rice as pappu always needs a little ghee love treatment.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 30m
For Cooking the Toor Dal
1/2 cup toor dal 1.5 cups water 1/2 teaspoon turmeric powder 1/4 teaspoon Indian sesame oil
For the Peerkangai Paruppu Masiyal
1 tablespoon Indian sesame oil 1/4 teaspoon fenugreek seeds 5 cloves country garlic – small garlic 2 green chillies 1/4 cup Indian shallots, sliced 3 cups ridge gourd, peeled and diced 2 tomatoes, diced 1 teaspoon salt 1 teaspoon kuzhambu milagai powder 1 teaspoon coriander powder 1/2 gooseberry sized tamarind 3/4 cup water 1/2 teaspoon jaggery 2 sprigs coriander leaves
Tempering the Peerkangai Paruppu Masiyal
2 teaspoon Indian sesame oil 6 cloves country garlic – small garlic 1/4 teaspoon mustard seeds 1/4 teaspoon cumin seeds 1/4 teaspoon asafoetida 3 gundu chillies
Add washed toor dal to a pressure cooker. Add in the turmeric powder and the little oil. Cover the pan and cook the dal for 10-12 minutes / approximately 4 whistles. Remove from heat and wait for the pressure to settle on its own. Open the cooker and mash the dal well. Set aside.
Heat oil in a pan and add in the fenugreek seeds. Add in the garlic, green chillies and the shallots. Saute till the shallots are soft. Once the shallots are soft, add in the tomatoes and the peeled, cut ridge gourd. Add in the salt. Add in a teaspoon of kuzhambu milagai powder and the coriander powder. Add in a small piece of tamarind. Saute for a couple of minutes.
Cover the pan with a lid and cook for 5-7 minutes until the tomatoes are mushy. Gently mash the mixture with a potato masher. Add in 3/4 cup of water. Add in the jaggery. Add in the coriander leaves at this stage and mix well to combine. Add in the cooked dal and let the dal simmer for 2-3 minutes.
Tempering the peerkangai paruppu masiyal
Heat oil in a pan and add in the garlic. Cook on a low flame. Let the garlic get roasted to lite brown in colour. Add in the mustard seeds, cumin seeds and asafoetida. Let the mustard seeds crackle. Add in the red chillies. Let the chillies fluff up. Add the tempering to the dal. Mix well. Serve the dal with rice or roti. I usually add a little ghee to the rice as pappu always needs a little ghee love treatment.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 30m
Find it online : https://www.kannammacooks.com/peerkangai-paruppu-masiyal/
Recipe for Quinoa Pulao with Loaded Vegetables. This is a vegan and a gluten free recipe. Recipe with step by step pictures and video.
This pulao made with quinoa is a total winner. Apart from its nutritional and health benefits, its so very delicious. I have made the quinoa pulao today in a pressure cooker. The same can be made in an instant pot too. Whatever you may be following – Counting calories, weight loss, healthy eating – this recipe is for you. Since the pulao is loaded with vegetables, you can enjoy your meal guilt free. I have used coconut milk for making the pulao a little rich. You can omit it if you do not want to use it and substitute it with vegetable stock or just plain water.
Here are things you can buy online for making this recipe Quinoa 5 Liter Stainless Steel Pressure Cooker Heavy Duty Indian Mixie
Here is the video of how to make Quinoa Pulao
Here is the recipe for making Quinoa Pulao There are different varieties of quinoa available in the market. I have used the white quinoa variety for making the pulao. Wash and soak the quinoa just before starting to cook.
Add all the ingredients listed under masala paste to a small mixie. Grind everything to a smooth paste. Set aside. While grinding, adjust the number of green chillies according to your taste. Green chillies are the only spice used for heat. So adjust accordingly.
Heat oil in a pan and add in the bay leaves and star anise. Roast in oil for a few seconds till it becomes aromatic.
Add in the finely chopped onions and the salt. Saute till the onions are soft and starting to brown.
Add in the tomatoes and the masala paste. Cook until the tomatoes are mushy.
Add in the mint leaves and coriander leaves. Saute for a minute till the leaves are wilted.
Add in the veggies of your choice. I have loaded the pulao with about four cups of vegetables. You can add less if you prefer it that way. I like to add a lot of vegetables to my Quinoa Pulao. I have used vegetables like mushrooms, carrot, beans, green peas, sweet corn, potatoes and chayote (chow chow) today. The kind of vegetables you add and the amount of vegetables you add is totally upto you. Add in the coconut milk and water. We need a total of about 2.5 cups of liquid for the recipe. I have used 1.5 cups of quinoa today.
Add in the lime juice. Let the mixture come to a boil. Once the mixture is boiling, add in the drained quinoa.
Cover the pressure cooker and cook for 2 whistles. Approximately about 7-8 minutes on medium flame. After the time, remove from heat and allow the pressure to settle. Wait for about 20 minutes before opening.
Healthy and wholesome quinoa pulao loaded with vegetables is ready. You do not require anything else. This itself is a one pot complete meal. If you are feeling fancy, you can fry up some eggs and serve on the side.
For the Masala Paste for Quinoa Pulao
2 cloves 1 teaspoon fennel seeds 2 cardamom 1/2 inch cinnamon 1 pod garlic 1 inch piece ginger 3 green chillies 1/4 cup water
Other Ingredients for Quinoa Pulao
1.5 cups quinoa 1 tablespoon coconut oil 2 bay leaves 1 star anise 1 cup onions finely chopped 1 teaspoon salt 1/2 cup tomatoes, finely chopped 1/4 cup mint leaves, chopped 1/4 cup coriander leaves, chopped 4 cups mixed vegetables 1 cup coconut milk 1.5 cups water 1 lime – juiced
Wash and soak the quinoa just before starting to cook.
Add all the ingredients listed under masala paste to a small mixie. Grind everything to a smooth paste. Set aside.
Heat oil in a pan and add in the bay leaves and star anise. Roast in oil for a few seconds till it becomes aromatic. Add in the finely chopped onions and the salt. Saute till the onions are soft and starting to brown. Add in the tomatoes and the masala paste. Cook until the tomatoes are mushy. Add in the mint leaves and coriander leaves. Saute for a minute till the leaves are wilted.
Add in the veggies of your choice. I have loaded the pulao with about four cups of vegetables. You can add less if you prefer it that way. Add in the coconut milk and water. We need a total of about 2.5 cups of liquid for the recipe. I have used 1.5 cups of quinoa.
Add in the lime juice. Let the mixture come to a boil. Once the mixture is boiling, add in the drained quinoa. Cover the pressure cooker and cook for 2 whistles. Approximately about 7-8 minutes on medium flame. After the time, remove from heat and allow the pressure to settle. Wait for about 20 minutes before opening.
Healthy and wholesome quinoa pulao loaded with vegetables is ready. You do not require anything else. This itself is a one pot complete meal. If you are feeling fancy, you can fry up some eggs and serve on the side.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 30m
