Name: Tinda aur Arhar Dal ki Goliya Shorba
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Toor dal (Arhar dal), rinsed and soaked for 30 minutes; 1/2 cup Besan (gram flour); 1/4 cup Roasted peanuts, coarsely crushed; 2 medium Tinda (apple gourd), peeled and cut into 1/2 inch cubes; 1 tbsp Groundnut oil; 1 tsp Cumin seeds (Jeera); 1/2 tsp Hing (Asafoetida - ensure gluten-free); 1 tbsp Ginger-green chili paste; 1 tsp Mathania red chili powder (or any mild hot chili powder); 1/2 tsp Turmeric powder; 1 tsp Dried kachri powder (Rajasthani wild melon powder for sourness); 1/2 tsp Amchur (dried mango powder); 4 cups Water; Salt to taste; Fresh coriander leaves for garnish

The Preparation

Step 1

Prepare the 'Golis' (dumplings): In a mixing bowl, combine besan, crushed roasted peanuts, a pinch of salt, a pinch of turmeric, and 1/4 tsp of Mathania chili powder. Add water tablespoon by tablespoon to form a stiff dough. Roll into pea-sized small balls (golis) and set aside.

Step 2

Heat the groundnut oil in a pressure cooker or a deep heavy-bottomed pot. Add cumin seeds and let them crackle. Add the hing and ginger-green chili paste, sautéing for 30 seconds until fragrant.

Step 3

Add the diced tinda and sauté for 2-3 minutes on medium heat until the edges start to soften slightly.

Step 4

Incorporate the soaked toor dal, turmeric powder, and the remaining Mathania chili powder. Stir well to coat the dal with spices.

Step 5

Pour in 4 cups of water and add salt. Bring the mixture to a rolling boil.

Step 6

Gently drop the prepared peanut-besan golis into the boiling dal. Do not stir immediately to prevent them from breaking; they will firm up as they cook in the hot liquid.

Step 7

Close the pressure cooker lid and cook for 3-4 whistles (or simmer covered in a pot for 25-30 minutes) until the dal is completely soft and partially mashed into the liquid, creating a thick shorba consistency.