Watermelon Rind Dal

Watermelon is filled in the market and we do buy them very often to quench our thirst. Not only watermelon fruit part is eaten the other part (Rind) is also can be made use of in our cooking. Varieties of dishes can be prepared with watermelon rind. I use them for dry curry, gravy dish, sambar and other dishes. I have even used them for preparing dosa. It adds softness to dosa and gives good colour too. In this particular dish I have used the pieces for dal and it turned out very yummy.
I have used watermelon rind, toor dal, garam masala and other spices.

Lets see some benefits of having " Methi Seeds " in our diet.
Fenugreek/Methi is widely used in Indian subcontinent. Fenugreek helps to improve digestion and reduce the cholesterol levels and protect heart health. They are good for loss of taste, dandruff, stomach disorders, respiratory disorders, mouth ulcers, sore throat, diabetes, inflammations and wounds. he digestion. They help to boost immune system and protect from infections. It is good for breast feeding mothers. Reduces the menstrual discomfort. It also helps to minimize the symptoms of Menopause.
Remember, taking high doses of fenugreek might cause gastrointestinal distress. It is not recommended for women during the pregnancy. ( It may lead to miscarriage). 
Watermelon Rind dal goes well with plain rice, chapati, roti or rotti, dosa or idli.
Lets see the recipe now :

Things Needed : 

To Cook :
Toor Dal : 1/2 Cup
Watermelon Rind : 1 Bowl ( 1/2 portion of small size watermelon)
To Add : 
Bajji Chilly : 2
Tomatoes : 2 to 3
Garam Masala Powder : 1/2 Teaspoon
Rasam Powder : 1/2 Teaspoon
Ginger : An inch
Coconut : 1 Tablespoon (Optional)
Coriander leaves : 2 to 3 Tablespoons
Methi Seeds : 1/2 Teaspoon
Salt : As required
Ghee : 1 Teaspoon
For Seasoning :
Jeera/ Cumin seeds : 1/2 Teaspoon
Mustard seeds : 1/2 Teaspoon
Ingh : a little
Curry Leaves : 6 to 8 leaves
Oil : 1 Teaspoon

Method : 

1. Wash and cook toor dal . ( Pressure cook for 6 to 8 minutes).

2. Wash and remove the outer layer (Only the green part slightly) and cut it into small piece and cook them till soft. (Better pressure cook to get the soft pieces).
3. Wash and remove the seeds from tomatoes and cut it into small pieces.
4. Wash and slit bajji chilly and remove the seeds and cut them into small pieces.
5. Grate coconut and keep it aside.

6. Wash and cut curry leaves and coriander leaves into small.
7. Now keep a big pan on the fire. Add cooked watermelon rind, cooked dal.
8. Add cut tomatoes and cut bajji chilly pieces. Add salt and methi seeds.

9. Add turmeric powder and cook for 2 minutes.
10. Add garam masala and rasam powder. Mix it well. Boil it for 3 to 4 minutes.

11. Shift the Dal to a serving bowl.
12. Add mustard, jeera, ingh and curry leaves seasoning. Add ghee and serve.

Note : 

Watermelon rind should be cooked well and it should be soft. Adding rasam powder is optional. You can add 2 to 3 pepper pods. Adding onions and garlic is optional. You can add more chilly to get spicy taste. Adding Bajji Chilly is optional.
Time : 30 Minutes
Serves : 3 to 4 .