Recipe for Palidu: A Spicy Indian Stew

Enjoy the Health Benefits of Lentils and Bottle Gourd

Jul 13, 2009 Rukhsana Badar

Read how to make a delicious thick Indian stew using wheat flour, red lentils and bottle gourd, spiced with cumin and chilly powder.

The Palida - a spicy Indian stew - is an integral part of the Dawoodi Bohra cuisine. Dawoodi Bohras are a Muslim sect with origins in Yemen, now based in India and Pakistan. Palida is a favorite dish to serve at dinner, served with khichidi which is a steamed mix of rice and red lentils (masoor dal).

Red Lentils as an Ingredient

Lentils are of the legume family and are a good source of protein and fiber. They are an important ingredient in most Indian vegetarian meals. They come in various types and colors from the bigger yellow colored split Bengal gram to the smaller oval shaped white lentils. In India each regions has its own lentil recipe. The lentils are usually boiled and cooked with vegetables and spices to a stew like consistency. The red lentil called masoor dal has high iron content.

Before cooking the lentils they should be placed in a sieve and washed thoroughly with water.

Health Benefits of Bottle Gourd

Bottle gourd has various medicinal uses especially in Ayurvedic medicine. For this reason it is regularly used in many cuisines including Indian and Mexican. According to the yoga guru Swami Ramdev Maharaj, its juice is beneficial for those with high cholesterol and heart diseases.

Before the gourd can be cooked it has to be peeled to remove its thick green skin and then cut open to remove the white flesh inside.

Palida makes for a light and nutritious dinner. It can be eaten with bread or roti but is best served with a steaming bowl of rice.

Ingredients for Making Palida

• ½ cup red lentils ( masoor dal)
• 2 tsp. wheat flour
• 1cup bottle gourd, peeled and cubed
• 1 tomato, peeled and cut into small pieces
• 2 tbsp. oil
• ½ tsp fenugreek seeds
• ½ tsp cumin seeds
• 2 tsp ginger garlic paste
• 1 small onion, chopped finely
• 1 tsp chili powder
• 1 tsp coriander powder
• ½ tsp turmeric powder
• Salt to taste
• 1 lemon
• A few sprigs of coriander

Method for Preparing Palida

1. Boil lentils (dal) and bottle gourd pieces in three cups water until well cooked. Keep aside.
2. Heat oil in a sauce pan and add fenugreek seeds and cumin.
3. Then add ginger garlic paste and sauté for a minute.
4. Add onion and stir until golden brown.
5. Put in flour, turmeric, coriander and chili powder.
6. Keep stirring for five minutes to form a thick paste.
7. Add the tomato. Close the lid for a minute until the tomato tenderizes.
8. Add dal and bottle gourd. Stir.
9. Pour in 1 cup of water to make the mix thinner and let it simmer for ten minutes.
10. Garnish with lemon juice and a few sprigs of coriander.

Serve hot palida with plain rice or ideally with khichidi for a light dinner. Adjust the chili powder as required.

The copyright of the article Recipe for Palidu: A Spicy Indian Stew in Asian Cuisine is owned by Rukhsana Badar. Permission to republish Recipe for Palidu: A Spicy Indian Stew in print or online must be granted by the author in writing.

Red Split Lentils

Palidu

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Comments

Aug 5, 2009 10:19 PM

Guest :

great! try including drumsticks too. tastes even better

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