Recipe by: Mala D
This dal is made during the hot summer months as it's supposed to cool the body. But it's great to have it any other time or when you wish to go easy on your stomach!
Ingredients:
Split moong dal: 125 gms
Bottle gourd (lauki): 1 medium size
Bitter gourd (karela): 1 nos
Ginger: 2 inches
Bay leaf: 2 nos
Mustard(rai)seeds: 1/2 tsp
Fenugreek(methi) seeds: 1/2 tsp
Ghee/refined oil: 1-1/2 tbsp
Salt: to taste
Sugar: 1tsp
Water
Refined oil: 3-4 tsp
Method:
Wash the moong dal once & pressure cook it with 1/2 tsp salt & one glass of water. Turn off the flame just when the pressure starts building up.cool it.
Peel the lauki & chop into big chunks. Wash it & keep aside.
Cut the karela into thin half-moon shapes, wash & dry it.
In a small pan, heat a little oil 3-4 tsp & fry the karela pieces. Drain oil & keep aside.
Now smoothen the dal with a whisk, add more water & lauki pieces.
Pressure cook till one whistle. Cool it.
Peel, wash & then finely grate the ginger.
Heat ghee/oil in a deep vessel, temper with mustard & fenugreek seeds & bay leaves. Add ginger & mix well. Increase flame & pour dal over the tempering. Now add the fried karela pieces. Mix well & add more salt. Add the sugar & bring the dal to boil. The lauki pieces can now be cut into small size. The consistency should be medium - neither thick nor thin. Serve hot with rice.
This dal is made during the hot summer months as it's supposed to cool the body. But it's great to have it any other time or when you wish to go easy on your stomach!
Ingredients:
Split moong dal: 125 gms
Bottle gourd (lauki): 1 medium size
Bitter gourd (karela): 1 nos
Ginger: 2 inches
Bay leaf: 2 nos
Mustard(rai)seeds: 1/2 tsp
Fenugreek(methi) seeds: 1/2 tsp
Ghee/refined oil: 1-1/2 tbsp
Salt: to taste
Sugar: 1tsp
Water
Refined oil: 3-4 tsp
Method:
Wash the moong dal once & pressure cook it with 1/2 tsp salt & one glass of water. Turn off the flame just when the pressure starts building up.cool it.
Peel the lauki & chop into big chunks. Wash it & keep aside.
Cut the karela into thin half-moon shapes, wash & dry it.
In a small pan, heat a little oil 3-4 tsp & fry the karela pieces. Drain oil & keep aside.
Now smoothen the dal with a whisk, add more water & lauki pieces.
Pressure cook till one whistle. Cool it.
Peel, wash & then finely grate the ginger.
Heat ghee/oil in a deep vessel, temper with mustard & fenugreek seeds & bay leaves. Add ginger & mix well. Increase flame & pour dal over the tempering. Now add the fried karela pieces. Mix well & add more salt. Add the sugar & bring the dal to boil. The lauki pieces can now be cut into small size. The consistency should be medium - neither thick nor thin. Serve hot with rice.
Something I could never get myself to eat as a kid and now it happens to be a much relished, simple yet a soulful dish :)
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