Lauki Moong Dal | Bottle Gourd With Mung Bean Curry

There must be a million dal recipes originating in India. And if one were to try to document these recipes, it would be practically impossible, considering every region of the subcontinent has hundreds of dal recipes.

Dal has always been an important part of my diet. It is also the main source of protein for me.

I have always loved dal, thanks to my mother who not only cooked delicious dals for us but also made sure that dal was always there for our main meals.

When you eat dal with rice, the glycemic index is reduced making it great for diabetics. The dal rice or dal roti combination is also a good source of complete proteins, making it an ideal choice for growing children as well as busy adults with hectic lifestyles.

It is quite a challenging task for most of us to put fresh and nutritious meals on the table everyday and that's why I love recipes like this where simple ingredients come together to provide nourishment and comfort.

I use a lot of gourds and watery vegetables in summer. We have been enjoying this dal many a time ever since summer began and this simple recipe is a true champion to have emerged from my kitchen.

According to Ayurveda, mung dal is the easiest dal to digest. Mung dal is so versatile that it can be given to someone with ailments or cooked elaborately for a celebratory occasion. I hope you will enjoy this soothing dal and nourish yourself with it!

Lauki Moong Dal | Bottle Gourd With Mung Bean Curry

Bottle gourd cooked with moong dal and seasoned with cumin, fresh ginger, asafetida and other spices.

Ingredients:

2 tbsp ghee or vegetable oil

1/2 tsp cumin seeds

2 tsp fresh ginger

1/2 tsp asafetida

1 slit green chili

1/2 tsp turmeric powder

1/2 to 3/4 tsp red chili powder

2 tsp coriander seed powder

1 medium size bottle gourd, peeled and cut into 1”cubes

220 gm (1 cup) mung dal  (green gram dal)

1000 ml (4 cups) water

1 1/2 tsp salt or to taste

juice of 1 lime

 

Method:

Wash the mung dal and cut the bottle gourd into cubes.

In a pressure cooker heat the ghee. Once it melts put in the cumin seeds. And after about 30 seconds, when the cumin seeds sizzle and change colour add the ginger, asafetida, and green chili. Stir fry for 30 seconds and put in the turmeric powder, red chili powder and coriander seeds powder.

Mix in the chopped bottle gourd. Add the washed mung dal and mix well.

Pour in the water and salt and pressure cook for 3 whistles.

After the dal is cooked, squeeze the juice of 1 lime and mix again.

Serve hot with rotis or rice.