Pesarattu (moong dal dosa)

Pesarattu or moong dal dosa is a very popular and common breakfast dish in Andhra Pradesh.  Moong dal chilla made in north Indian cuisine is very close to pesarattu.
Attu in Telugu means dosa. Moong beans are called "pesalu". Hence the name pesarattu. Pesarattu is served along with allam (ginger) chutney or coconut chutney.
Pesarattu can be made using whole moong beans, split moong dal with skin or yellow moong dal. green split moong dal or whole moong is preferred. But, in this recipe, I have used moong dal without skin (yellow) as it was in the house.
All the three varieties make nice dosas.
In some recipes, a few spoons of rice are added to the dal while soaking. But, I prefer not to use any rice in my recipe.
It is served in combination with upma and is essentially from Andhra cuisine. In many eateries, combination of upma and pesarattu is called MLA pesarattu!!
It is a healthy and nutritious dosa variety. It is vegan and gluten free also.

  

  Moong beans, split moong dal with skin and the same without skin (yellow):                                     

  

Soaked drained dal:

Dal ground with red chili and jeera added:

For garnish:

Spread on the pan and garnish added:

Flipped to cook on the second side:

Ingredients:

•      2 cups of moong dal, green whole or split with skin or yellow (green preferred)
•      salt to taste
•      3 or 4 red chilis
•      jeera seeds
•      oil for frying

For garnishing:

•      3 tsp. finely chopped onin
•      1 tsp. finely chopped ginger
•      1 tsp. finely chopped green chili
•      2 tbsp. soaked yellow moong dal
•      2 tsp. grated carrot

Directions:

1.      Soak dal for at least 4 to 5 hours. (if using whole moong beans, soak longer).
2.      Grind along with red chilis.
3.      No fermentation is needed for pesarattu.
4.      Add salt and jeera seeds. .
5.      Heat a non-stick skillet on medium heat.
6.      Test by sprinkling a few drops of water on it. If the water sizzles away, the skillet is hot enough for pesarattu making.
7.      Pour a big spoon of batter in the center and spread it round and round, starting from the center, spiral outward until evenly spread, to make a 6 to 8 inch disc. 
8.      After spreading on pan, add garnishing.
9.      Add a spoon of oil around the edge.
10.      Try to lift from an edge and see if it leaves the pan without sticking to it. It has to get a golden brown color.
11.      Flip and continue to cook.
12.      When both sides are cooked, serve hot.

Beerakaya pottu pacchadi (Ridge gourd/Taroi peel chutney)

Beerakaya or taroi as it is known in Hindi is Ridge gourd or sponge gourd. It is referred to as Luffa also. It is a ridged and dark green vegetable with white pulp inside. The fruit of this species is eaten as a vegetable. This vegetable is popular in India, China and Vietnam.

When the fruit is fully ripened, it is very fibrous. The very ripe fruit is dehydrated and processed to remove everything except the network of fibers. The fibrous skeleton is marketed as luffa or loofah sponge, which is used as a body scrub, or scrubbing sponge for kitchen cleaning etc.

For edible purposes, the gourd has to be very tender, before hard seeds and fiber develop. The taste of the vegetable resembles zucchini.

Beerakaya has a lot of health benefits. some of the benefits are as below.

It is rich in dietary fiber and includes vitamin C, zinc, iron, riboflavin, magnesium etc. The vegetable is low in saturated fat, cholesterol and calories which aids in weight loss. Taroi contains good amount of cellulose and high in water content that helps to relieve from constipation. Some more benefits are reducing sugar levels, improving eye sight, purifying blood etc.

In Andhra beerakaya is a popular sick diet for convalescent people or young mothers after delivery etc. A variety of subzis, dals, chutneys etc. are made using beerakaya. Here is a recipe for a tasty chutney. In this chutney, the main item is the peel of the vegetable. The chutney is full of fiber. Also, the healthy peel is not discarded. Adding walnuts enhances both the taste and nutritive value of the chutney.

Ingredients:

•      1 cup beerakaya peel
•      1/2 cup diced beerakaya
•      2 Tbsp. walnuts
•      2 Tsp. oil
•      2 or 3 green chiles
•      1 Tsp. red chile powder
•      1/2 Tsp. turmeric powder
•      Salt to taste
•      1 Tsp. mustard methi powder
•      2 Tsp. lemon juice
•      Cilantro

Seasoning:

•      1 Tsp. oil
•      1 Tsp. mustard seeds
•      1/2 Tsp. chana dal
•      1/2 Tsp. urad dal
•      Pinch of hing (asafetida)

Directions:

1.      Wash and peel beerakaya (taroi/ridge gourd)
2.      Save the peel.
3.      Finely chop the peel.
4.      If very little peel is available, some diced beerakaya can be added.
5.      If you are using lot of the beerakaya for some other subzi etc. only the peel itself can be used.
6.      Heat oil in a thick pan.
7.      Add the peel and the diced pieces.
8.      Let it cook on low heat for 4 to 5 minutes.
9.      When the pieces are all soft to touch, stop cooking.
10.      Let the mixture cool.
11.      Add the walnut pieces, green chiles, some cilantro and the powder ingredients and grind in a mixer.
12.      Add lemon juice and mix well.
13.      Transfer to a bowl.
14.      Heat oil in a pan for seasoning.
15.      Add dals and mustard seeds and pour the hot seasoning over the chutney.
16.      Garnish with cilantro and serve.

Note:  Adding walnuts is optional. The taste and nutritive value are enhanced by the addition of walnuts. In place of walnut, roasted sesame seeds can be added.

Chinta chiguru podi (Tender tamarind leaves powder)

Chinta chiguru, tender tamarind leaves is available in South India during early spring. As the name suggests, tender leaves from tamarind tree are sold in Andhra Pradesh and other South Indian states. The leaves have a subtle tart flavor without being overly sour. They increase the nutrient value of the dish and add a nice tangy taste to it. Quite a few dishes are made with the leaves like dal and pulao etc.

The leaves are a good source of vitamin C. As any seasonal vegetable, use of the leaves is recommended by nutritionists.

I found some bottled leaves in the Indian stores in USA. If you look around, you may find the leaves in some Asian stores.

In this recipe I am drying the leaves and making the powder. So the powder may be stored for longer periods. In some areas, this powder is called chintaku podi. For this recipe, you do not need very tender leaves. As the leaves are being dried and roasted, even older and slightly tough leaves can be used.

                                                                                                                                                                                                                                                                                                                

Ingredients:

•      2 cups chinta chiguru (Tamarind leaves)
•      2 Tbsp. chana dal
•      2 Tbsp. urad dal
•      3 Tbsp. til seeds (Sesame seeds)
•      3 or 4 red chiles
•      1/2 Tsp. hing (Asafetida)
•      1 Tsp. or less oil
•      Salt to taste

Directions:

1.      Wash and remove any hard stems.
2.      Spread the leaves on a dry cloth and dry in shade.
3.      Leave them to dry completely.
4.      Heat a thick pan and add oil.
5.      Add red chiles and let them fry for a minute.
6.      Add chana dal and keep stirring.
7.      Add urad dal.
8.      When the dals are turning light brown, add til seeds.
9.      Keep stirring.
10.      Remove from heat.
11.      Transfer the mixture to a bowl.
12.      Let cool.
13.      Heat the pan again and add dried chinta chiguru.
14.      Keep stirring for a minute or two.
15.      Remove from heat.
16.      Transfer to another bowl.
17.      In a grinder, process the dal mixture.
18.      Add the roasted leaves and salt.
19.      Grind to a coarse mixture.
20.      Store in a dry jar.
21.      Tastes very nice.
22.      Can be eaten with rice, idli or dosa etc.

Arati doota/davva kootu / Banana stem kootu with moong dal

The tender nutritious stem of banana plant is called arati doota or arati davva in Telugu, vazhaithandu in Tamil and thor in Bengali. In many parts of India, arati doota is eaten in subzis, raitas or kootu etc.

Once a bunch of bananas is harvested, the tree is cut away. Outer layers of the stem are peeled away, till you get the tender inner stem. This stem is edible and has a lot of medicinal value. Chopping and preparing the cut pieces is a tedious process. First, we have to cut the stem into circular discs. While cutting the discs, we have to take out extra fiber, by taking it on the right index finger, while holding the fiber. Repeat the process with the entire stem. Pile the discs together and chop them in to small cubes. The chopped cubes have to be kept in diluted buttermilk. Otherwise, the pieces are decolorized. I included quite a few photographs of the cutting process.

Arati doota is very good for health. It is low in calories and rich in fiber. It is good for kidneys, keeps blood pressure under control. It is good for kidney stones. Arati doota is very beneficial for people who want to lose weight!

Here is a recipe for making kootu, where doota is cooked along with moong dal and fresh grated coconut. I used some moong dal with skin and some without. If you do not have fresh grated coconut, you may substitute it with dry grated coconut.

 

                                     

Ingredients:

•      1 cup Arati doota, chopped fine
•      1 cup cooked moong dal (either with skin or without)
•      2 Tbsp. grated coconut
•      2 or 3 green chiles
•      A few curry leaves
•      A few cilantro leaves 
•      2 Tsp. jeera seeds
•      1 Tsp. mustard seeds
•      1/2 Tsp. turmeric powder
•      1 Tbsp. dhania (coriander) seeds
•      1/2 Tsp. miriyalu (black pepper, whole)
•      1/2 Tsp. cinnamon powder
•      A pinch of asafetida
•      Salt to taste
•      1 Tbsp. oil

Directions:

1.      Clean and chop banana stem as explained.
2.      I used some moong dal with skin and some without.
3.      Cook moong dal in a pressure cooker for one whistle.
4.      Dal must not be mushy.
5.      Similarly partially cook banana stem also.
6.      Heat a pan and roast dhania, some jeera, black pepper without any oil.
7.      Let the mixture cool.
8.      Grind to make fine powder.
9.      Grind grated coconut, green chile and curry leaves to a coarse paste.
10.      Heat oil in a thick pan.
11.      Add mustard and jeera seeds.
12.      When mustard seeds splutter, add asafetida.
13.      Add cooked arati doota and cooked dal.
14.      Mix well and add enough water.
15.      Add the masala powder and coconut paste.
16.      Add turmeric powder, salt.
17.      Mix well and let cook for 4 to 5 minutes.
18.      Keep stirring so that it is not burnt.
19.      When dal and arati doota are nicely cooked, remove from heat.
20.      Garnish with curry leaves and cilantro.
21.      Serve hot with rice or roti.

Mulaga aku chana dal dry subzi (Drumstick leaves chana dal dry subzi)

Drumsticks, which are popular ingredients in sambar, sweet pulusu etc, are commonly cooked in South India. Moringa, drumstick trees are native to Africa and Asia.

Many parts like immature seed pods (mulakkadalu/drumsticks), leaves and flowers are edible and have a lot of health benefits. Juice from moringa leaves are believed to be having stabilizing effect on BP and sugar levels. The juice is used to treat anxiety.

The leaves are used to treat diarrhea, dysentery and colitis. Juice of leaves is used as a diuretic. Leaves and buds are useful as external application to treat headache and skin infections. Leaves are helpful in killing intestinal worms. Drumstick leaves are supposed to be good protein sources, vitamin C, vitamin A, calcium and potassium. They are a power house of nutrients.

In India, drumstick trees are grown in many places. Mulaga leaves are available in some local markets. In USA, Indian stores in many cities sell bunches of drumstick leaves.

There is a lot of talk going on about health benefits of Moringa leaves and moringa powder is like a wonder compound in the market! No wonder, Moringa or drumstick plant is known as miracle tree!!
I have already given some recipes using moringa leaves.

In Andhra Pradesh, it is customary to consume the leaves at least once, during monsoon season. May be to ward off stomach infections!!

Here is a recipe to make a dry dal subzi with the leaves.

                                                                                                                                         

                                     

             
Ingredients:

•      1 cup chana dal  
•      2 cups mulaga aku (Drumstick leaves)
•      1 Tbsp. grated fresh coconut

Seasoning:

•      2 or 3 Red chile
•      1 Tsp. urad dal
•      1 Tsp. mustard seeds
•      1 Tsp. jeera seeds
•      Pinch of asafetida
•      2 Tsp. oil
• 
  

Directions:

1.      Wash chana dal.
2.      Soak in water for one hour.
3.      Wash and clean drumstick leaves.
4.      Remove any stems etc.
5.      Cook chana dal in a pressure cooker up to one whistle.
6.      Open the cooker when pressure is released and let the dal cool a bit.
7.      Dal should not be mushy and overcooked.
8.      Heat a thick pan, add oil.
9.      Add red chile. 
10.      Cook for minute.
11.      Add urad dal, mustard seeds and jeera seeds.
12.      Mix well.
13.      Add hing.
14.      Add cooked dal and mix well.
15.      Add the leaves.
16.      Add salt.
17.      Mix well.
18.      Reduce heat and cover.
19.      Cook for 4 to 5 minutes.
20.      Mix well in between.
21.      Remove from heat, cover and let sit for some time.
22.      Transfer to serving dish, Garnish with grated coconut and serve.
23.      A very tasty side dish which can be eaten with rice or roti.

Vankaya chintachiguru kura (Eggplant with tender tamarind leaves)

Chintachiguru, tender tamarind leaves is available in South India during early spring. As the name suggests, tender leaves from tamarind tree are sold in Andhra Pradesh and other South Indian states. The leaves have a subtle flavor without being overly sour. They increase the nutrient value of the dish and add a nice tangy taste to it.

The leaves are a good source of vitamin C. As any seasonal vegetable, use of the leaves is recommended by nutritionists.

When the leaves are fully grown, they are not easily chewable and are not tasty!

Quite a few dishes are made with the leaves like chintachiguru chutney, chintachiguru pulao etc. Here is a recipe to make vankaya subzi.

Ingredients:

•      5 or 6 medium size vankaya (eggplant)
•      1 cup chintachiguru
•      2 Tsp. dry coconut powder
•      2 Tsp. white til (sesame seeds)
•      1 or 2 onions
•      2 green chiles
•      1 Tsp. grated ginger
•      1 Tsp. turmeric powder
•      Salt to taste
•      2 Tsp. oil
•      1 Tsp. mustard seeds
•      1 Tsp. jeera seeds

Directions:

1.      Clean chintachiguru by rubbing the stems between the palms.
2.      Remove all stems etc.
3.      Wash and drain the leaves.
4.      Wash and cut vankaya, each one in to about eight pieces.
5.      Soak the pieces in water.
6.      Peel and cut the onion in to small pieces.
7.      Dry roast the til seeds.
8.      Place the chintachiguru, green chile, ginger, dry coconut, roasted til and half the onion pieces.
9.      Grind to make a paste.
10.      Heat a pan and add oil.
11.      Add mustard and jeera seeds.
12.      When mustard seeds splutter, add onion pieces.
13.      Mix well and cook till onion turns translucent.
14.      Add vankaya pieces.
15.      Cook for about 5 minutes.
16.      Keep stirring.
17.      Add the ground chintachiguru paste and stir well.
18.      Sprinkle a little water and let cook.
19.      Cover and cook on medium heat till vankaya pieces are well cooked.
20.      When all the fluid has evaporated, remove from heat.
21.      Transfer to a dish and serve.
22.      Can be eaten with rice or roti.

Mulaga aku kobbari pacchadi (Drumstick leaves coconut chutney)

Drumsticks, which are popular ingredients in sambar, sweet pulusu etc. are commonly cooked in South India. Moringa, drumstick trees are native to Africa and Asia.

Many parts like immature seed pods (mulakkadalu/drumsticks), leaves and flowers of moringa are edible and have a lot of health benefits. Juice from moringa leaves is believed to have stabilizing effect on BP and sugar levels. The juice is used to treat anxiety.

The leaves are used to treat diarrhea, dysentery and colitis. Juice of leaves is used as a diuretic. Leaves and buds are useful as external application to treat headache and skin infections. Leaves are helpful in killing intestinal worms. Drumstick leaves are a power house of nutrients.

In India, drumstick trees are grown in many places. Mulaga leaves are available in some of the local markets. In USA, Indian stores in many cities sell bunches of drumstick leaves.

In Andhra Pradesh, it is customary to consume the leaves at least once, during the monsoon season. May be to ward off stomach infections!

                                                          

                                                          

Ingredients: 

•      2 cups mulaga aku (Drumstick leaves)
•      3 to 4 Tbsp. fresh grated coconut
•      2 Tbsp. oil
•      2 or 3 red chiles
•      1 Tbsp. chana dal
•      1 Tsp. urad dal
•      1 Tsp. mustard seeds
•      1 Tbsp. tamarind or tamarind paste
•      A pinch of hing
•      1/2 Tsp. turmeric powder
•      Salt to taste
•      A few cashew nuts

Directions: 

1.      Wash and dry drumstick leaves.
2.      Separate the leaves from stems and discard the stems.
3.      Heat oil in a thick pan.
4.      Add 2 red chiles.
5.      Add some chana dal, urad dal and mustard seeds.
6.      When mustard seeds start spluttering, add hing.
7.      Add tamarind and drumstick leaves.
8.      Keep mixing well.
9.      When the leaves are cooked, remove from the heat.
10.      Cover and let cool.
11.      Add grated coconut, turmeric powder and salt.
12.      Grind the mixture in a mixer, adding water, if necessary.
13.      Heat oil, add red chile, chana dal urad dal and cashew nuts and season the chutney.
14.      The chutney is a good side dish for idli, dosa or rice.

Patholi with goruchikkudu kaya and sanaga pappu (Patholi with cluster beans and chana dal powder)

Patholi in Andhra cuisine refers to a dry subzi. The main ingredient is either yellow split dal, pesara pappu (moong dal) or chana dal or toor dal. Either blended soaked dal paste or dal powder is added to any sautéed vegetables like cluster beans, kundru sandita or leafy vegetables like methi (fenugreek) or drumstick leavrs and pan fried. Patholi is a popular side dish for either rice or roti. Usually it is served with buttermilk pulusu or raita.

Patholi is known by different names in different parts of India eg. paruppu usili in Tamil Nadu, or a popular Malvani dish Vatli dal in Maharashtra , Goa and Konkan region. In Goa and Konkani cuisine, patoli is a steamed sweet dish with rice flour, coconut and jaggery wrapped in turmeric leaves!

Coming to patholi from Andhra Pradesh, this is a different version from the other recipes that I posted earlier. In this version, I used powdered chana dal (chick pea dal) cooked with sautéed cluster beans.
The advantage with this version is, you do not need to soak, grind, make idlis and process the idlis before you use. It is less time consuming. The dal can be processed dry with chiles and jeera seeds and saved in a jar. No refrigeration or freezing is needed! When I made this dish, all of us liked the flavour and taste!

Ingredients:

•      1 cup goruchikkudu kaya pieces ( cut cluster beans)

•      1/2 cup chana dal

•      1/2 cup diced onion

•      2 red chile

•      2 Tsp. jeera seeds

•      1 Tsp. mustard seeds

•      3 Tbsp. oil

•      Pinch of hing

•      A few curry leaves

•      Salt to taste

Directions:

1.      Wash and cut beans in to small pieces.
2.      Dice the onion.
3.      Coarsely grind chana dal in a mixer, adding one red chile and jeera seeds.
4.      Set aside.
5.      Boil beans in a pressure cooker for one whistle.
6.      Or microwave the pieces till they are half cooked.
7.      Heat oil in a thick and deep pan.
8.      Add red chile, mustard and jeera seeds.
9.      Add asafetida.
10.      When mustard seeds splutter add curry leaves.
11.      After a minute, add onion pieces and sauté till the pieces are translucent.
12.      Add cooked beans.
13.      Stir and cook for 3 to 4 minutes.
14.      Sprinkle the dal mixture and mix thoroughly.
15.      Add salt.
16.      Cook for 2 minutes.
17.      Sprinkle less than half a cup of water and mix well.
18.      Cover and reduce the heat.
19.      Keep stirring regularly.
20.      If necessary, sprinkle a little more water.
21.      Cover and cook on low heatfor about 5 to 6 minutes.
22.      When the chana dal mixture and vegetable are fully cooked, turn off the heat.
23.      Cover and let it rest for five minutes.
24.      Transfer and serve.
25.      A nice side dish for rice or roti.
26.      Popular combination for this subzi is Roasted eggplant chutney or raita

Sandita (cucamelon) patholi with dal paste steamed (Andhra) (Sandita patholi with steamed moong dal paste)

Patholi in Andhra cuisine refers to a dry subzi. The main ingredient is either yellow split dal, pesara pappu (moong dal) or chana dal or toor dal, soaked for about an hour and ground to a coarse paste. The ground paste is added to any vegetables like cluster beans, kundru, sandita, or leafy vegetables like methi (fenugreek) or drumstick leaves and pan fried. Patholi is a popular side dish for either steamed rice or roti. Usually it is served along with buttermilk pulusu or raita.

Patholi is known by different names in different parts of India eg. paruppu usili in Tamil Nadu, or a popular Malvani dish Vatli dal in Maharashtra, Goa and Konkan region. In Goa and Konkani cuisine, patoli is a steamed sweet dish with rice flour, coconut and jaggery wrapped in turmeric leaves!!

Coming to making of patholi from Andhra Pradesh, this is a different version from the one I posted earlier. In this version, the ground dal mixture is steamed like idli and then the idlis are either grated or processed in a vegetable processor.  This process is less oil consuming. You can prepare more of the dal mixture and store in a freezer to use later. The dish looks nice and appealing.

Ingredients:

•      1 cup moong dal (split green dal without skin)
•      1 cup sandita (cucamelon)
•      1 small onion
•      2 or 3 red chiles
•      1 Tsp. mustard seeds
•      2 Tsp. jeera seeds
•      Pinch of asafetida
•      3 Tbsp. oil
•      A few curry leaves

Directions:

1.      Soak moong dal in enough water for one hour.
2.      Drain the water and grind in a blender with one or two red chiles and some jeera seeds.
3.      Avoid adding any water, as much as possible.
4.      The mixture can be coarsely ground.
5.      Prepare idlis with this batter using an using idli plates.
6.      Cool the idlis and either process them in a vegetable processor or grate them manually.
7.      Set aside the mixture.
8.      Wash and cut sandita in to quarter pieces.
9.      Peel and dice the onion.
10.      Heat oil in a thick deep pan.
11.      Add red chile to the hot oil.
12.      After a minute, add mustard and jeera seeds and mix.
13.      Add asafetida.
14.      When mustard seeds splutter, add curry leaves.
15.      Add onion pieces and sauté till they turn translucent.
16.      Add sandita and mix well. 
17.      Cook for 3 to 4 minutes till they are partly cooked.
18.      When the pieces are soft, add the dal mixture.
19.      Add salt.
20.      Keep stirring and cook on low heat for 5 to 6 minutes.
21.      Turn off the heat and keep it covered for a few minutes.
22.      As the dal mixture is already cooked, time taken to finish the dish is less than time taken in the traditional procedure.
23.      Popular combination for this subzi is Roasted eggplant chutney or raita
24.      In fact, the prepared mixture can be kept in small packs in the freezer and used anytime.

 



  

dondakaya patholi (Andhra) (Kundru/tindora/gherkin moong dal patholi)

Patholi in Andhra cuisine refers to a dry subzi. The main ingredient is either yellow split pesara pappu (moong dal) or chana dal or toor dal, soaked for about an hour and ground to a coarse paste. The ground paste is added along with spices to any sautéed vegetable and cooked for a few minutes. Patholi is a popular side dish for either steamed rice or roti and usually served along with raita or pacchadi or.maggiga pulusu.

Patholi is known by different names in different parts of India eg. paruppu usili in Tamil Nadu, or a popular Malvani dish vatli dal in parts of Maharashtra, Goa and Konkan region. In Goa and Konkani cuisine patoli is a steamed sweet dish with rice flour, coconut and jaggery wrapped in fresh turmeric leaves!!

Now, coming to Andhra patholi, there are different versions of how to make the same dish. I will try to give the recipes for different versions. Many vegetables like cluster beans, kundru, sandita (cucamelon), asparagus, methi leaves (fenugreek greens), or mulaga aku (drumstick leaves) can be used in making patholi.

In this recipe, I have used dondakaya (kundru) and moong dal. After grinding the dal with spices, I added the wet paste to the sauteed kundru and cooked along. In this method, you need to add more oil to get the nice texture and taste.

Ingredients:

•      1 cup moong dal (split green dal without skin)
•      1 cup  dondakaya
•      2 or 3 red chiles
•      1 Tsp. mustard seeds
•      2 Tsp. jeera seeds
•      Pinch of asafetida
•      3 Tbsp. oil
•      A few curry leaves.

Directions:

1.      Soak moong dal in enough water for 1 hour.
2.      Drain the water and grind dal in a blender with one or two red chile and jeera seeds.
3.      Avoid adding water as much as possible.
4.      The mixture can be coarsely ground.
5.      Set aside the ground paste.
6.      Wash and cut dondakayalu in to small long pieces.
7.      Heat oil in a thick pan.
8.      Add red chile to the hot oil.
9.      After a minute, add mustard and jeera seeds and mix.
10.      Add asafetida.
11.      When mustard seeds sputter add curry leaves.
12.      Add dondakaya pieces and cook while stirring often.
13.      When the pieces are getting soft, add the dal mixture, using your palm, so that it is kind of sprinkled.
14.      Add salt and keep stirring.
15.      Reduce the heat and let it cook for 5 to 10 minutes.
16.      Moong dal will give a nice aroma and the wetness from the mixture will be gone.
17.      Turn the heat off.
18.      Cover and let it stay for a few minutes.
19.      A nice main dish for rice or quinoa or roti.
20.      A popular combination for this subzi is  (Roasted egg plant chutney) Vankaya pulusu pacchadi or kheera raita