Masoor dal / red lentils are cooked in water till soft but not mushy. Bottle gourd is peeled and chopped up and cooked in water til soft. When the dal and bottle gourd is cooked well, its finished with spices. Serve bottle gourd masoor dal with steamed rice or with roti.
Makes: Bottle Gourd Masoor Dal .
Red Lentils / Masoor Dal 1 1/2 Cups
Bottle Gourd 1/2 of Small One
Green Chiles 2 – 4
Garlic 2 Cloves
Tamarind 1 Inch Piece
Turmeric Powder a big Pinch
Salt to taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Remove stems, wash and slice the green chiles.
Soak tamarind in few tbsps of hot water and extract all the juice.
Peel, wash, remove ends and chop bottle gourd into small pieces (around 2 Cups).
Peel and grate the garlic cloves.
Heat 3 cups of water in a sauce pot, add masoor dal.
Let masoor dal cook for good 15 minutes or until dal is soft and cooked.
Bring to boil around a cup of water, add chopped bottle gourd and boil till bottle gourd is soft and looks transparent.
Mix cooked dal and bottle gourd together into a pot, put the pot back on heat and stir in salt.
Heat oil in a small pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, grated garlic and onion.
Fry till onion turns translucent, stir in tamarind extract, turmeric powder and salt.
Remove from heat and add to the above pot with bottle gourd and lentils.
Boil for a minute and remove from heat.
Serve bottle gourd masoor dal with steamed rice or with roti.
Notes: Make sure bottle gourd is cooked well before removing from heat.
Suggestions: You can also boil bottle gourd separately and add to the boiled red lentils.
Variations: Check other dal / dhal recipes here.
Other Names: Bottle Gourd Masoor Dal, Anapakaya Erra Kandi Pappu.