For bottle gourd moong dal curry, split moong dal is boiled in water till its just soft and whole. Bottle gourd is chopped up and is either boiled or steamed till soft. Oil is tempered with few spices and bottle gourd is briefly cooked with moong dal till all the flavors combine.
Makes: around 4 Servings of Bottle Gourd with Moong Dal.
Bottle Gourd 1/2 of Small One
Moong Dal 1/2 Cup
Garlic 3 Cloves
Green Chiles 4
Turmeric Powder a big Pinch
Salt to taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Red Chiles 3
Curry Leaves 6
Asafoetida a pinch
Oil 1 tsp
Method of preparation:
Peel, wash, remove ends and chop the bottle gourd (around 2 Cups).
Remove stems, wash and slice the green chiles.
Peel and lightly mash the garlic pods.
Bring to boil a cup of water, add chopped bottle gourd and cook till its soft but not mushy.
Add few pinches of salt a minute before straining the bottle gourd.
Refresh moong dal under fresh water.
In a small sauce pan, add moong dal and 1 1/2 cups of water.
Boil the water until moong dal is just cooked and looks translucent.
Strain the cooked moong dal and keep aside.
Alternatively, pressure cook moong dal and bottle gourd in separate bowls for two whistles.
Heat oil in a wok, add all talimpu ingredients in order and then garlic cloves.
When mustard seeds start spluttering, add green chiles and fry for couple of seconds.
Then, stir in cooked bottle gourd, cooked moong dal, turmeric powder and salt.
Fry for a minute or two to evaporate any excess moisture and to let the flavors combine.
Serve bottle gourd moong dal curry with steamed rice and a dollop of ghee.
Notes: Make sure not to boil the moong dal or the bottle gourd until its mushy.
Suggestions: If the bottle gourd is not cooked properly, put it back on heat and cook covered on low flame till done. Take care to boil the moong dal right before adding it to the pan.
Variations: Check out other bottle gourd recipes here.
Other Names: Bottle Gourd with Moong Dal, Sorakaya Pesarapappu, Anapakaya Pesara Pappu.