This recipe here is a tasty accompaniment to rice and sambar or rasam, or rice and any meat or fish stews. Basically, it is a lentil-vegetable stirfry. It is a "thoran" because it has coconut in it. A really simple meal would be if we had this with rice and yogurt and a hot or tangy pickle.
yellow split pea - 1/2 cup
snake gourd, cut in small pieces- 2 cups approx.
onion, cut in half and sliced, - 1/2 cup
garlic, crushed - 4 cloves
turmeric powder - 1/2 tsp
crushed red pepper - 1-2 tsp
coconut, grated - 1/2 - 3/4 cup
mustard - 1/2 tsp
dried red chili, broken into 2 pieces- 2
oil - 3 tbsp
Soak the yellow split pea in water for a few hours. Cook with a pinch of turmeric till tender, not mushy.
Heat oil in a wok or skillet. Pop the mustard seeds. Add onion and garlic and curry leaves.Add the dried red chili peppers, and the crushed red pepper. Saute for a few minutes till onion is wilted and garlic is a light brown. Add the grated coconut. Stir well. Medium heat. Saute for a few minutes. Add the cooked lentil and snake gourd. Stir well. Add enough salt. Mix well till everything is incorporated.
Serve with rice along with a chaarukoottaan., or by itself, with yogurt, and a pickle, if you like.
A note about the rice -- all the above dishes go best with Kerala matta rice.
However, the parboiled rice that we use here does the job all right too.