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Dondakaya Pulusu brings together lentils and traditional Indian spices for a comforting, protein-packed meal. This affordable vegetarian dish is a healthy family favorite that fits into any calorie-conscious plan.
Rinse lentils and add to a saucepan with 2 cups of water; simmer over medium heat, skimming foam, until they are halfway cooked (about 10 minutes).
Meanwhile, heat oil in a large skillet over medium-high. Add mustard and cumin seeds, letting them sizzle for 15–30 seconds until aromatic.
Add chopped onions and sauté for 2 minutes until translucent; then add curry leaves, turmeric, and chili powder, stirring for another minute.
Add sliced ivy gourd and diced tomato to the skillet. Cook, stirring occasionally, for 5–6 minutes until the vegetables start turning tender.
Add the half-cooked lentils (along with their water), tamarind pulp, and salt. Lower the heat and simmer uncovered for 15 minutes, stirring occasionally, until the dal softens and the vegetables are cooked through.
Check consistency (add a splash of water if too thick), adjust salt, and serve hot.
