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Hirekayi Thove

>> December 03, 2007

Toor Dal (yellow lentils)- 1 cup
Hirekayi / Ridge Gourd - 1 (Peel and chop the hirekayi into cubes)
Tamarind paste - 1/2 tsp
Sambar or Yengai Powder (vangibath pd) - 1 tsp
Salt to taste
Jaggery to taste
Grated coconut - 2 tsp
Lemon juice - 1 tsp
Coriander leaves - 1 tsp

  1. Wash the toor dal adding enough water, add a pinch of turmeric and pressure cook about 3 whistles.
  2. Take a pan add 1/2 cup water
  3. Add hirekayi cubes and a pinch of salt into water. Boil till hirekayi soft
  4. Add dal into hirekayi
  5. Add sambar or yengai pd, tamarind, salt, jaggery stir well
  6. Add coconut boil for few minutes
  7. Switch off the hob. Add lemon juice stir well
  8. Garnish coriander leaves
Serve with rice
This is my entry for JFI - Toor Dal hosted by Out Of The Garden
More Toor dal recipes I have already posted :

Dal Palak

Dal Fry

Kolamb (Kottu)

Molagai Kolamb

Dal Patice ( Parpu onde)

Dal Dosa


| Copyright © Malas - Kitchen 2007 | | All rights reserved


Linda December 3, 2007 at 2:09 PM  

Hi Vanamala, I love ridge gourd, and your hirekayi thove looks delicious! Thank you for sharing your recipe for JFI Toor Dal :)

Laavanya December 3, 2007 at 2:13 PM  

Thanks for this great recipe with ridgegourd and toor dhal. The vangi bhath powder must add a special touch.

Laavanya December 3, 2007 at 2:15 PM  

Ooh I forgot.. i also wanted to say thanks for visiting my blog but started commenting about your recipe... :)

Padmaja December 3, 2007 at 2:47 PM  

Looks very nice and love your tinge of adding ridgegourd!!yummy!!

KayKat December 3, 2007 at 5:14 PM  

Love that ridgegourd - especially with a lot of lemon and ginger :)

Siri December 3, 2007 at 10:01 PM  

Adding ridgegourd is such a nice idea! Love the color of the dal!

~ Siri

Ramya's Mane Adige December 4, 2007 at 12:07 AM  

My fav!!! Its been a while since I made it. Thanx for reminding me :)

Vani December 4, 2007 at 11:40 AM  

I love hirekaayi thovve. Like Ramya, i;ts been quite a while since I've made it too.

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