Preparation time : 10 mins
Cooking time : 40 mins
Serves : 4
Ingredients:
- Bottle gourd(Lau/Lauki) - 1 medium sized
- Moong daal - 3/4 cup
- Tomato - 1 medium, chopped
- Green chilli - 2, finely chopped
- Grated Ginger - 1 tsp
- Paanch phoron - 2 tsp
- Dry red chilli - 3
- Bay leaves - 2
- Turmeric powder - 1/2 tsp
- Cumin powder - 1 tsp
- Coriander leaves - a handful
- Oil - 2 tsp
- Salt - to taste
- Ghee - 1 tsp
Method:
1. Peel and chop the bottle gourd into small thin pieces. Wash and keep aside.
2. Dry roast the moong daal on low flame till it turns little brownish and releases nutty aroma. Be careful of not over roasting them.
3. Boil the roasted daal with a little salt till almost cooked and still intact(not mushy).
(I used pressure cooker for 2 whistles)
4. In a pan add oil and temper with dry red chilli, paanch phoron and bay leaf.
5. When paanch phoron starts spluttering add grated ginger and saute for 30 seconds.
6. Add chopped tomatoes and green chilli. Saute till tomato is cooked.
7. Add turmeric powder, cumin powder. Mix well and cook till masala is cooked well..
8. Add chopped bottle gourd. Sprinkle salt. Give a good stir and mix everything well.
9. Cover and cook with intermittent stirs in between till bottle gourd is tender and cooked.
(If it releases a lot of water cook on high flame to get rid of it)
10. Add the cooked moong daal. Mix everything well.
11. Garnish with chopped coriander and a tsp of ghee.
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