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 .

HorseGram and BottleGourd Peel Chutney.

Chutney is a side dish and we can say its an Indian kind of sauce, because it is one of the side dish for many main dishes. To list out there are idli, dosa, chapati, rotti or roti fried fritters/bajji or bondas etc, etc, etc goes well with any Chutney. Having piping hot plain rice, a spoon of ghee and any chutney, Wah (its superb) comment just comes out by it self. I am not kidding. It is a fact. We south Indians do prepare many many types of chutneys. We are good at using any vegetable as whole. Its peel is turned as chutney, inner potion is turned as raitha, and the hard part is cooked as curry or dry curry. I think all my South Canara friends (Dakshina Kannada), who are from Udupi, Mangalore and Malnad surroundings will agree with what I am saying.

Chutneys are prepared with many ingredients. 
Here is a recipe of Horse Gram and Bottle Gourd Peel Chutney. This chutney goes well with almost all dishes. I have used fresh coconut, roasted horse gram and half bottle gourd's peel.
One should remember that, if you are using any vegetable peel for chutney or other dishes, please take care. Now a days lots of chemicals, pesticides and insecticides are used to take care and last long for the vegetables. One need to wash the vegetable nicely and then soak that particular vegetable in water for at least 2 to 3 hours before using it. At least some precaution should be taken care.
Horse Gram said to be power house for horses. It helps to maintain their weight and strengthen and provide energy to its body.

Let me share my good childhood days which I always cherish and enjoy even now. 
I grew up in my aunt's house where they had some paddy field. During the rainy season the field had to be ploughed to soften the land for getting ready for growing rice grains. One needs He buffaloes or Oxen to plough the field. So my aunt and uncle used to get help from our relation who had He buffaloes ( They had good acres of paddy field too). He buffaloes used to come from the relations house with the people who get the work done and stay in my aunt's house till the work done.(Since they did not have these he buffaloes and it is expensive to get the local  He buffaloes). The animals (He buffaloes) are fed with loads of Horse Grams which is cooked in Big Vessels. I have seen and it still flashes and reminds me the picture of those big vessels loaded to cook horse gram and served to these he buffaloes to make them strong and energetic. Now a days I do not think any one does this because of modern facility of ploughing /Plowing and shortage of animals and labourers.
Lets know what do they call " Horse Gram" in some Indian Languages. 
Horse Gram is known as Huruli in Kannada, Kollu -Tamil, Ullavalu - Telugu, Muthira in Malayalam. In Hindi - Kulthi, Marathi  and Gurjarathi -Kuleeth, Bengali - Kulthi Kalai and in Oriya - Kolatha.
Benefits of Eating Horse gram in our diet.
Horse Gram/Huruli is rich source of proteins, vitamins and iron. It is said that eating horse gram regularly one can shed extra fats and reduce their weight. It contain good amounts of B - Complex. It also helps in preventing and curing arthritis. Horse Gram contain high amount of dietary fiber and helps to balance the blood pressure and Sugar glucose levels. It is full of antioxidants and used in many health treatments.  (Example menstrual problems). Horse gram plants are used for treating people who suffer from weak liver and colic (severe pain in the abdomen) with medicinal properties. They also help to cure kidney stones, gall bladder stones. In Ayurveda it is used as medicine for gastric, worm infection, cough, ulcers, jaundice and difficulty in breathing. It helps to control fever and cholesterol levels. Horse Gram contain rich source of anti bacterial, anti oxidants and anti fungal properties.
Please note: Horse Gram is not good for pregnant women.
Let's see the recipe now :

Things Needed :

To Fry 
Oil : 1/2 Teaspoon
Horse Gram : 2 Tablespoons
Bottle Gourd peel : 1 Cup
Red chilly (Byadagi) : 6 to 8
Ingh : A pinch
Curry leaves : Handful
To Grind : 
Fried ingredients
Tamarind : A marble size
Coconut : 1 Cup
Salt : As required
To Add :
Mustard seeds ( (1/2 Teaspoon)  curry leaves (4 to 5) and ingh : Oil (1/2 Teaspoon)

Method :

1. Wash and peel bottle gourd outer layer. Cut them into thin stripes.

2. Keep a pan on the fire and heat. Add half teaspoon of oil. Add horse gram.
3. Fry till they turn slightly brown. Add red chilly and fry nicely. Add curry leaves.

4. Add ingh and cut bottle gourd peels. Fry for 2 to 3 minutes on low flame. Put off the fire. Let all the fried ingredients cool.

5. Grate coconut.
6. Now grind grated coconut, tamarind, salt and fried horse gram -bottle gourd peels.

7. Use very little water while grinding. Grind it nicely till paste (or as your wish).
8. Remove the chutney from the mixi jar to a serving bowl.
9. Add mustard, curry leaves seasoning and serve " Horse Gram - Bottle Gourd Chutney".

Note :

You should fry horse gram on low flame till they are well fried or chutney does not taste good. (Raw smell can be smelt). Adding more or less chilly is optional. Do not add more water while grinding the ingredients. Chutney turns watery and does not taste good. Use of any other type of chilly is optional. (Example Guntoor  red chilly - which gives more hot (khara) to the chutney. Adding more or less coconut is also optional. You can use Mangalore southekai peel, chayote sqash peel, beetroot peel and ridge gourd peels can be used instead of bottle gourd peels.
Time : 10 Minutes 
Serves : 2 to 3