icon-prep Prep time: 20 mins  –  icon-serves Cook time: 40 mins  –  icon-cook Serves: 4


  • 1 cup tuvar dal/ split pigeon peas
  • 1 medium onion, chopped
  • 1 tomato, chopped
  • 1 tsp cumin seeds
  • ½ tsp fenugreek seeds
  • 1 tsp red chili powder
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 4 cloves garlic, chopped
  • 1 green chili, chopped
  • 3 tbsp gram flour (besan)
  • 4 pieces of wet mongostein (kokum)
  • 200 gms of white gourd (doodhi)
  • 7-8 drumsticks, cut into 3” pieces
  • ½ cup cilantro leaves, chopped
  • 4 tbsp oil
  • Salt to taste


  1. Boil the lentils in about 6-7 cups of water with 1 tsp salt, 1 tsp turmeric powder and 1 tbsp oil. Separate the lentil stock from the boiled lentils. The boiled lentils can be used to make Dal Chawal.
  2. Peel the gourd, cut into small cubes and leave to soak in water. Rinse and soak the mongostein in some water and keep aside.
  3. Heat the oil in a pan over medium heat. Add fenugreek and cumin seeds and stir for a few seconds.
  4. Add the chopped onions and fry until light brown.
  5. Then add the green chili, garlic and tomato and the spices and let it cook for about 3 mins.
  6. Now add the gram flour and keep stirring constantly. Add some water, if necessary, to avoid burning the mixture.
  7. Add the lentil stock, gourd, drumsticks and mongostein and let it simmer on low heat for 20 mins until the gourd and drumsticks are cooked and the Palida has thickened.
  8. Garnish with cilantro and serve hot with Dal Chawal.


  • You can add either the gourd or the drumstick or both.
  • If the Palida consistency is too thin you can add more gram flour.