Categories
vegetables

(282)Galka Masur dal

Ingredients

  1. 250 gms. Sponge Gourd (Galka)
  2. ⅓ cup Masur dal.
  3. 1 tsp Salt.
  4. 3 Kokum.
  5. 1 tsp. Jaggery.
  6. ½ tsp. Turmeric powder.
  7. 1 tsp. Red chilli powder.
  8. 1 tsp. Coriander Cumin powder.
  9. 1 tsp. Ginger Chilli paste.
  10. 1 tbsp. Oil.
  11. ½ tsp. Cumin seeds.
  12. ¼ tsp. Asafoetida powder.
  13. 8 – 10 Curry leaves.
  14. 1 tbsp. finely chopped Coriander leaves.

Method

  1. Peel Galka, wash and cut into small cubes and keep aside.
  2. In a sauce pan wash Masur dal. Add 1 ½ cup water, salt, Turmeric powder and Galka. Place the pan in a pressure cooker. Close the lid and place one  small pan with washed kokum and jaggery above it. Cook till 2 whistles.
  3. When pressure releases open the lid and mix jaggery kokum along with its water.
  4. Add dry spices in the Galka masur dal and keep the pan for boiling.
  5. Simultaneously heat oil in the tadka pan and add Cumin seeds. When it starts crackling, add Asafoetida powder and curry leaves. Stir and pour in the dal pan.
  6. Give 2-3 boils, switch off the flame and sprinkle Coriander leaves and close the lid so that the aroma of the Coriander leaves enhances the taste of Galka masur dal.
  7. Serve hot with Roti, Bhakhri, Paratha, Bajri Roti, Ragi Roti or as you wish but with love and smile.

List of my other recipes.

Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

One reply on “(282)Galka Masur dal”

Leave a reply to My Recipes – Rajeshree Gandhi's Kitchen blog Cancel reply