Moong Daal Chhitiye Lau/ Bottle Gourd Sprinkled with Yellow Split Lentils

Bottle gourd can be cooked in many forms but a personal favourite is with moong dal. The slight touch of the moong dal adds a distinct aroma that adds a lovely flavour to the bottle gourd. It also adds to the nutrition, makes it wholesome and above all tastes great with steaming rice.

Ingredients:

• 1 large bottle gourd
• A fistful of moong dal
• 1 pinch Cumin
• 2-3 bay leaves
• Few green chilies
• Dry red chilies
• Turmeric and cumin powder
• Salt and sugar
• Ghee for flavoring

 

Preparation :

• Chop the bottle gourd into thin slices
• When oil is hot temper it with half tablespoon cumin, 2-3 bay leaves and dry red chilies
  After few seconds put in moong dal and fry lightly
• Once all are fried pour in the gourd, a bit of turmeric, cumin powder and adjust the seasoning with salt and sugar
• Put in some green chilies
• Simmer the oven and cover to cook till done
• Once the moong is done check the water level and raise the flame if it needs to be dried a bit
• Remember that the grains of dal should not melt completely. Also note that gourd has high water content and leaves a lot of water
• Finish with a spoon of flavourful ghee and serve when slightly cooled