“Day and night, I couldn\u00c3\u00a2\u00e2\u201a\u00ac\u00e2\u201e\u00a2t stop thinking about toor dal \u00c3\u00a2\u00e2\u201a\u00ac\u00e2\u20ac\u009d \u00c3\u00a2\u00e2\u201a\u00ac\u00e2\u201e\u00a2till one morning I found myself wanting to toss some toor dal into a bowl of cottage cheese and sprinkle some sambhar powder, just to see how that would taste. I may be slightly obsessed.:)” <\/em><\/p><\/blockquote>\n
You are my toor dal dosth, dear Linda. \ud83d\ude42<\/p>\n
Here is another one for you. A curry with fresh tuvar and turai<\/a>. Two fine Indian ingredients and one delightful dish. Perfect for chapatis, and for Jihva.<\/p>\n
\n Fresh Tuvar (pacchi kandulu) <\/font><\/font><\/center><\/p>\nRecipe:<\/strong><\/p>\n
1 tablespoon peanut oil
\nPinch each – cumin and mustard seeds, and a sprig of curry leaves
\n¼ cup – finely sliced onion or shallot (Erra gadda)
\n1 cup – fresh tuvar (Pacchi Kandulu)
\n2 cups – finely cut turai (ridge gourd or beerakaya)<\/a>
\n2 tablespoons – fresh coconut, grated
\n1 teaspoon – finely ground green chilli
\n¼ teaspoon or to taste, – salt and turmeric<\/p><\/blockquote>\nIn a wide skillet, heat oil until a curry leaf tossed in it sizzles.
\nAdd and toast curry leaves, cumin and mustard seeds.
\nWait for the mustard seeds to splutter and then add onions and fresh tuvar.
\nFrequently stirring, saute them to tender.
\nAdd the turai pieces. Sprinkle the coconut, green chilli, salt and turmeric.
\nMix and cook covered for about 5-10 minutes, on medium-high, until the water leaked from turai evaporates. Serve hot with chapatis.<\/p>\n
\nTuvar and Turai Subji with Chapatis, Gulab Jamun and Coconut Water ~ for Jihva-Toor Dal<\/a><\/small><\/center><\/p>\n
![\"Fresh](\"\/mahanandi\/images\/toordal\/kandipappucopyrightedimage5.jpg\")
![\"Tuvar](\"\/mahanandi\/images\/toordal\/kandipappucopyrightedimage6.jpg\")