Padavalanga Parippu Thoran (Snake Gourd and Toor Dal Stir-Fry)

Ingredients

• Toor dal or tuvara parippu - 1/4 cup
• Snake gourd - 1 whole
• Grated coconut - 1/4 cup
• Green chilies - 2 whole
• Shallots - 10 whole
• Garlic cloves - 2 clove
• Turmeric powder - 1/4 tsp
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/4 tsp
• Curry leaves - 1 whole
• Dry red chili - 1 whole
• Salt
• Coconut oil

Instructions

1. 1Pressure cook the toor dal until soft, then set it aside so it is ready to fold into the vegetables later.
2. 2Peel the snake gourd, remove the seeds, and cut it into thin slices; a small snake gourd works best for even cooking.
3. 3Divide the shallots: reserve 5 shallots for grinding and slice the remaining 5 into rounds for sautéing.
4. 4In a small blender or mortar, grind the grated coconut with 2 green chilies, 5 shallots, 2 garlic cloves, and 1/4 tsp turmeric powder to a coarse paste.
5. 5Heat coconut oil in a pan until shimmering; add mustard seeds and cumin seeds and let them splutter, then add the curry leaves and sauté until fragrant.
6. 6Add the sliced shallots and 1 dry red chili to the pan and sauté until the shallots begin to soften and turn translucent.
7. 7Stir in the coconut and chili paste and cook for a minute so the raw coconut aroma cooks off.
8. 8Add the sliced snake gourd and salt, mix everything together, then cover and cook on medium flame until the snake gourd is tender.
9. 9Once the snake gourd is cooked well, fold in the cooked dal and stir until the mixture is dry and well combined.
10. 10Remove from heat and serve hot with rice.