Sorakkai Paruppu: Comforting South Indian Bottle Gourd and Moong Dal Recipe
25 minutes
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About Sorakkai Paruppu: Comforting South Indian Bottle Gourd and Moong Dal Recipe
This Sorakkai Paruppu recipe brings you the authentic taste of South India, combining the sweetness of bottle gourd (also known as lauki) with the heartiness of moong dal. It's a simple, yet incredibly flavorful dish perfect for a weeknight meal.The subtle spice blend and the addition of ghee (clarified butter) create a truly comforting experience. Serve hot with steamed rice or your favorite Indian bread for a complete and satisfying meal.This recipe is easily customizable to your spice preference, making it a versatile addition to your repertoire. Get ready to enjoy a taste of home-style South Indian cooking!
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
For the Dal
- 1/2 cup Mung Bean yellow split pigeon peas
- 1 medium Bottle Gourd also known as lauki, cubed
- 1 Tamarind about lemon-sized, soaked in 1/4 cup warm water to extract juice
- 1-2 tsp Salt or to taste
- 2 cup Water or as needed for desired consistency
For Tempering
- 1 tbsp Oil vegetable or coconut oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 2 Chili whole, adjust to your spice preference, dried, red
- 4 sprigs Curry Leaves
- 1 Chili slit, green
- 1 inch Ginger finely chopped
- 2 clove Garlic chopped
- 1/4 tsp Turmeric Powder
- 1 pinch Asafoetida hing
- 1 tbsp Ghee clarified butter, for garnish (optional)
Instructions
Prepare the Dal
- Soak the tamarind in 1/4 cup warm water for about 15 minutes. Extract the juice and set aside.
- In a pressure cooker, combine the moong dal, cubed bottle gourd, 2 cups of water, and salt. Pressure cook for 3 whistles or until the dal is completely cooked.
- Allow the pressure to release naturally. Once cool enough to handle, coarsely mash the dal and bottle gourd using the back of a spoon or a potato masher. Leave some texture.
Make the Tempering
- Heat the oil in a pan over medium heat. Add the mustard seeds and cumin seeds. Once they begin to splutter, add the dried red chilies and sauté for a few seconds.
- Add the curry leaves, green chili, ginger, and garlic. Sauté for about 2 minutes until fragrant.
- Stir in the turmeric powder and asafoetida. Cook for another minute. Pour in the tamarind juice and simmer for a minute or two.
Combine and Serve
- Add the tempering to the cooked dal and bottle gourd mixture. Stir well to combine. Garnish with a tablespoon of ghee (optional) before serving. Serve hot with steamed rice or roti.
Recipe Notes
Expert Tips for the Best Sorakkai Paruppu
- For a smoother texture, you can blend the cooked dal and bottle gourd instead of mashing.
- Adjust the amount of green chilies and red chilies to control the spice level according to your preference.
- If you don't have a pressure cooker, you can cook the dal and bottle gourd in a pot on the stovetop, adding enough water to keep it from sticking and cooking until tender.
- Adding a squeeze of fresh lime juice at the end brightens the flavors.
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Recipe Nutrition
Calories: 191kcalCarbohydrates: 27gProtein: 10gFat: 6gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 847mgPotassium: 135mgFiber: 5gSugar: 3gVitamin A: 568IUVitamin C: 46mgCalcium: 36mgIron: 2mg
Akum Raj Jamir
Articles: 153
5 Comments
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Thanks for the inspiration! Looks tasty.
Such a beautiful dish! Can’t wait to try it.
I’m loving this recipe already!
Yum! This recipe is a must-try.
I’m eager to make this recipe!