- Sorakaya/Bottle Gourd - 1 small chopped into cubes or 3 cups
- Pesara pappu/Moong Dal - 1 cup
- Onion - 1 chopped
- Garlic - 6 to 7 flakes
- Green chillies - 3 chopped
- Curry leaves/karvepaku - 2 stems
- Avalu/mustard seeds - 1tsp
- Jeelakarra/cumin seeds- 1tsp
- Turmeric powder/papsupu- 1/2tsp
- Oil- 3tbsp
- Salt to taste
Preparation:
- Wash and soak Pesara pappu/Moong dal for 30 to 45 minutes.
Method:
- Heat oil in a pan. Add cumin seeds, mustard seeds and allow it to splutter.
- Add green chillies, onions, curry leaves, turmeric and garlic. Fry for 5minutes.
- Add soaked pesara pappu/moong dal and fry for 5minutes.
- Now add 2 cups of water and boil until dal is half cooked.
- Now add chopped sorakaya/bottle gourd and cook until it is soft and the dal is cooked.
- Garnish it with coriander leaves and serve hot with roti or with rice and pachi pulusu
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