Lauki Moong Dal Curry

Ingredients(for 1 medium bowl per person)

• 1.5 cups Lauki (bottle gourd) (peeled and diced (दूधी/लौकी))
• 1/2 cup Moong dal (split yellow lentils) (washed and soaked 20 mins (मूंग दाल))
• 1 small Onion (finely chopped (प्याज)) - optional
• 1 medium Tomato (chopped (टमाटर))
• 1/2 inch Ginger (grated (अदरक))
• 1 Green chilli (slit (हरी मिर्च)) - optional
• 1/2 tsp Mustard seeds (राई)
• 1/2 tsp Cumin seeds (jeera)
• 1/4 tsp Turmeric powder (हल्दी)
• 1/4 tsp Red chilli powder (लाल मिर्च) - optional
• a pinch Asafoetida (hing) - optional
• to taste Salt (नमक)
• 1.5 tsp Refined oil or ghee (for tadka (घी))
• 1 tbsp Fresh coriander leaves (chopped for garnish (धनिया पत्ता)) - optional

Instructions

1. 1

   Wash and soak moong dal for 20 minutes. Meanwhile, peel and chop lauki into small cubes. Chop onion, tomato, ginger, green chilli, and coriander leaves as required.

   5 minutes

   Soaking dal reduces cook time and improves digestibility.

2. 2

   In a pressure cooker, heat oil or ghee. Add mustard seeds; when they splutter, add cumin seeds, hing, and green chilli. Sauté for a few seconds.

   3 minutes

   Don’t overheat spices to prevent bitterness.

3. 3

   Add onions and sauté until translucent. Add grated ginger and cook for another minute.

   3 minutes

   Onions are optional; skip for a pure satvik version.

4. 4

   Add chopped tomatoes, turmeric powder, and red chilli powder. Cook until tomatoes soften and oil separates.

   4 minutes

   For tangier flavor, add a pinch of amchur (dry mango powder).