Write an article about Bottle gourd dal is best enjoyed with hot rice, fried fish, papadom and pickle. (The Orange Sieve pic)
You might have chanced upon this dish at your favourite banana leaf restaurant, or perhaps at a corner stall in the heart of Brickfields, but never quite knew what it was or how to cook it.
Known as “Sorrakai Paruppu”, this simple and delicious dal is made extra special by the unique addition of bottle gourd that adds a delicate flavour note to the dish and brings a high dose of hydration.
Bottle gourd also happens to be a nutrient dense vegetable, rich in both vitamin B and C, it is known in Ayurveda for aiding digestion and helping to boost the immune system.
So, if you’re ever in need of something soothing and healing, this is the perfect one for you.
Beyond its naturally beneficial properties, this recipe will bring you back to those lunch-time moments in the warm and humid city heat as you wait patiently for your turn to be served those heaped spoonfuls of piping hot rice, accompanied by freshly made curries, papadom and pickles for the win.
It’s easy to make and best enjoyed straight from the stove with a selection of curries or freshly fried fish on the side.
Flavours and pairings
This luscious dal is made with mung beans which give the dish its uniquely nutty and earthy flavour.
The milkiness of the dal is complemented by the fresh and comforting presence of bottle gourd and leafy-green spinach that cut through the richness and bring an added dose of magnesium and iron to make this a fully rounded nutritional go-to dish.
It is best enjoyed with fresh jasmine rice and a simple side of fried fish and lime pickle.
Ingredients
To cook:
- Bottle gourd, cut into 0.5cm quarters
- Half cup yellow split moong dal, soaked in hot water for 30 minutes
- ¾ teaspoon turmeric powder
- 2 medium shallots, finely sliced
- 2 green bird’s eye chillies, slit through the middle
- 1.5 cups spinach, finely sliced
To temper:
- 1.5 tablespoons oil
- 1 teaspoon mustard seeds
- 2 dried red chillies, split into 2cm pieces
- 1 sprig curry leaves
- 1 clove garlic, roughly sliced or bruised
Method
- In a deep, heavy bottomed pot (or clay pot), add moong dal and add water just to cover.
- Cook slowly on a low-medium flame for 15 minutes or until moong dal is soft but still retains some texture. Remove any surface scum during the process. Turn the fire off.
- In a separate pot, add bottle gourd, and add water to cover. Cook on a low-medium flame, gently simmering for 5-8 minutes or until the bottle gourd is tender.
- Add the bottle gourd to the cooked dal with 0.5 cup of the residual cooking water.
- Now add turmeric powder, sliced shallots, green bird’s eye chillies and salt. Stir everything through.
- Turn fire to a low-medium heat, then cover and cook for 10-15 minutes or until the dal has thickened slightly.
- Now add sliced spinach, stir through, cover again with a lid and turn the fire off.
- In a separate pan, heat oil on a low-medium flame. Add mustard seeds and allow them to pop, then add dried red chillies, curry leaves and garlic. Allow the flavours to come together for 10-15 seconds. Then immediately add to the pot of dal.
- Stir everything through and it’s ready to serve warm from the stove.
@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour, that is: the people, the culture and the stories behind them. The kind of food that leaves you with a smile for reasons you can’t quite put your finger on.
in 1000-1500 words .Organize the content with appropriate headings and subheadings (h1, h2, h3, h4, h5, h6), Retain any existing tags from
Bottle gourd dal is best enjoyed with hot rice, fried fish, papadom and pickle. (The Orange Sieve pic)
You might have chanced upon this dish at your favourite banana leaf restaurant, or perhaps at a corner stall in the heart of Brickfields, but never quite knew what it was or how to cook it.
Known as “Sorrakai Paruppu”, this simple and delicious dal is made extra special by the unique addition of bottle gourd that adds a delicate flavour note to the dish and brings a high dose of hydration.
Bottle gourd also happens to be a nutrient dense vegetable, rich in both vitamin B and C, it is known in Ayurveda for aiding digestion and helping to boost the immune system.
So, if you’re ever in need of something soothing and healing, this is the perfect one for you.
Beyond its naturally beneficial properties, this recipe will bring you back to those lunch-time moments in the warm and humid city heat as you wait patiently for your turn to be served those heaped spoonfuls of piping hot rice, accompanied by freshly made curries, papadom and pickles for the win.
It’s easy to make and best enjoyed straight from the stove with a selection of curries or freshly fried fish on the side.
Flavours and pairings
This luscious dal is made with mung beans which give the dish its uniquely nutty and earthy flavour.
The milkiness of the dal is complemented by the fresh and comforting presence of bottle gourd and leafy-green spinach that cut through the richness and bring an added dose of magnesium and iron to make this a fully rounded nutritional go-to dish.
It is best enjoyed with fresh jasmine rice and a simple side of fried fish and lime pickle.
Ingredients
To cook:
- Bottle gourd, cut into 0.5cm quarters
- Half cup yellow split moong dal, soaked in hot water for 30 minutes
- ¾ teaspoon turmeric powder
- 2 medium shallots, finely sliced
- 2 green bird’s eye chillies, slit through the middle
- 1.5 cups spinach, finely sliced
To temper:
- 1.5 tablespoons oil
- 1 teaspoon mustard seeds
- 2 dried red chillies, split into 2cm pieces
- 1 sprig curry leaves
- 1 clove garlic, roughly sliced or bruised
Method
- In a deep, heavy bottomed pot (or clay pot), add moong dal and add water just to cover.
- Cook slowly on a low-medium flame for 15 minutes or until moong dal is soft but still retains some texture. Remove any surface scum during the process. Turn the fire off.
- In a separate pot, add bottle gourd, and add water to cover. Cook on a low-medium flame, gently simmering for 5-8 minutes or until the bottle gourd is tender.
- Add the bottle gourd to the cooked dal with 0.5 cup of the residual cooking water.
- Now add turmeric powder, sliced shallots, green bird’s eye chillies and salt. Stir everything through.
- Turn fire to a low-medium heat, then cover and cook for 10-15 minutes or until the dal has thickened slightly.
- Now add sliced spinach, stir through, cover again with a lid and turn the fire off.
- In a separate pan, heat oil on a low-medium flame. Add mustard seeds and allow them to pop, then add dried red chillies, curry leaves and garlic. Allow the flavours to come together for 10-15 seconds. Then immediately add to the pot of dal.
- Stir everything through and it’s ready to serve warm from the stove.
@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour, that is: the people, the culture and the stories behind them. The kind of food that leaves you with a smile for reasons you can’t quite put your finger on.
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