Dal is a staple food of India. It varies in taste and method of preparation through the country but lentils form a basic item. Lauki also known as Ghia or dhoodi is a vegtable full of water. It does not have a unique taste go is good to make halwa as well. I usually make dhoodi kootu (kootu is a South Indian dish make with lentils and coconut and buttermilk sometimes). Dal , rice and pickle is one heavenly combination.
Need –
- Bottle Gourd – 1/2 – chopped
- Yellow moong – 1 cup
- Kalonji /Nigella seeds – 1 tsp
- Jeera -1 tsp
- Turmeric – 1 tsp
- Garam masala – 1 tsp or substitute with sambar powder
- Red Chilli – 1 tsp
- Salt
- Ghee – 1 tbsp
- Hing
- Coriander – handful
- Lemon juice – 1 tsp
- Water
Process –
- Peel and remove the white flesh from the gourd and chop it.
- Pressure cook yellow moong with turmeric and water for 3 whistles. Also pressure cook the lauki
- In a pan heat ghee. Temper jeera and kalongi. Add hing
- Add the chilli powder and immediately add the laud and the cooked dal.
- Add salt and water to adjust the consistency. When it starts to froth add the garam masala and coriander.
- When done switch off and add the lemon juice.
TamarindtoAmchur 