Prep time: 20 mins – Cook time: 40 mins – 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
- 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.
- Peel the gourd, cut into small cubes and leave to soak in water. Rinse and soak the mongostein in some water and keep aside.
- Heat the oil in a pan over medium heat. Add fenugreek and cumin seeds and stir for a few seconds.
- Add the chopped onions and fry until light brown.
- Then add the green chili, garlic and tomato and the spices and let it cook for about 3 mins.
- Now add the gram flour and keep stirring constantly. Add some water, if necessary, to avoid burning the mixture.
- 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.
- 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.