Karonda Dal - Vakkai Pappu

Ingredients: 

• Karonda/ Vakkai- 100-120 gms (Karonda has a bitter, sour taste) 
• Tur dal- 1 cup
• Salt- 1 tsp or to taste
• Turmeric powder- 1/4 tsp 
• Water- 3-4 cup

For Tempering:

• Oil- 1 tsp 
• Mustard seeds- 1/2 tsp
• Cumin- 1/4 tsp (Jeera) 
• Fenugreek seeds- 1/4 tsp (Methi)
• Dry red chili- 3 broken into pieces
• Asafoetida- 1/4 tsp (Hing) 
• Green chili- 3-4 vertically slit
• Curry leaves- 8 leaves
• Garlic cloves- 3-4 peeled (optional)

Method: 

1. Wash and cut the karonda into 4 pieces each. Remove the seeds. 
2. Dry roast the tur dal and then wash twice. 
3. Add to a dish along with water and cook till soft. Not mushy.
4. It will take about 10-15 minutes.
5. Next, add the karonda pieces to the cooked dal and mix well. Cover with lid. 
6. Make sure the heat is in simmer to medium. 
7. Add salt and turmeric powder. Keep mixing occasionally to prevent the dal from sticking to the bottom. 
8. Prepare the tempering in a small pan. 
9. Heat oil. Add the mustard, cumin, fenugreek seeds, dry red chili, and asafoetida.
10. As the mustard splutters, add the slit green chilies, curry leaves, and crushed garlic cloves (optional). 
11. Turn off the heat. Add to the cooking dal. 
12. Mix well. Cook until the karonda pieces look soft. 
13. Turn off the heat. Serve with rice, roti, puri, dosa, parantha, etc.

Note: 

1. Or Simply add the washed dal and karonda pieces into a cooker. Pour 1 cup water. Add salt, turmeric powder. Cook for 3 whistles. 
2. Prepare the tempering and add to cooked dal. Simmer without the lid for 5 minutes. Serve. Add more water if required.