Peel beerakaayalu (ridge gourd) and cut into pieces. Wash pesarapappu (moong dal), add green chillies, salt. Boil the dal and vegetable and keep aside. Prepare a seasoning of mustard seeds, red chillies, chana dal, urad dal, inguva (hing) and finally curry leaves. Add the vegetable and Moong dal. Close and let it simmer on low.
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