Moong Dal Bottle Gourd Curry

Cook along · 14 steps

Method

1. 1

   Wash ½ cup yellow moong dal thoroughly. Soak in water for 15 minutes. Do not soak longer.

2. 2

   Peel and wash bottle gourd. Cut into medium pieces.

3. 3

   Drain dal water. Transfer dal and bottle gourd pieces to a pressure cooker.

4. 4

   Add ½ tsp salt, ½ tsp turmeric, and 2 cups water. Mix.

   

5. 5

   Cover and pressure cook on medium flame for 2 whistles. Let cooker cool naturally.

6. 6

   Check that both dal and bottle gourd are cooked but not overdone.

7. 7

   Heat 2 tbsp ghee in a pan. Add mustard seeds, fenugreek seeds, and cumin seeds. Let crackle.

   

8. 8

   Add chopped green chili, chopped ginger, and dry red chilies. Fry on low flame.

9. 9

   Add ¼ tsp asafoetida. Mix.

10. 10

    Add boiled dal and bottle gourd. Mix well.

11. 11

    Add salt to taste, ½ tsp garam masala, and ½ cup water.

    

12. 12

    Boil on low flame for 6-7 minutes. Adjust consistency as needed.

13. 13

    Turn off heat. Add 2 tbsp lemon juice and finely chopped coriander leaves.

14. 14

    Serve with phulka, bhakri, paratha, or rice. Offer to Thakurji with Tulsi leaves.