Doodhi Moong

This is a simple but healthy recipe with doodhi and lentils. It goes well with rice as well as rotis/chapattis.

 

Moong dal is a good combination with doodhi (other names for this humble vegetable – gheeya, lauki, surakai, sorakaya). Doodhi has fiber and is low in fat. Moong dal provides the proteins.

 

 

 

Doodhi Moong is my entry for VOW-Bottle Gourd.

The other dishes in my blog with doodhi include:

Doodhi Kofta

Doodhi Molagutal/Kootu (Bottlegourd-Lentil Gravy) – this one is a more elaborate version of Doodhi Moong.

Doodhi Halwa

 

Ingredients:

Doodhi (Bottle grourd): 1 medium sized

Green chillies: 4-5 roughly chopped

Moong dal (Green gram skinned and split): 1 cup

Asafoetida (hing): a pinch

Red chilly powder: a pinch

Mustard seeds: 1 teaspoon

Turmeric: ¼ teaspoon

Oil: 1 teaspoon

Salt to taste

 

Method:

1. Wash and peel the doodhi. Deseed and chop into small cubes.



2. Cook the doodhi in sufficient water to immerse the pieces and moong dal in 3 cups of water in a pressure cooker for about 4-5 whistles or till the dal is mushy. Turn off the heat and wait for the steam pressure to be released by the cooker.



3. In a pan/vessel, heat the oil and add the mustard seeds and fry till they pop. Add the asafetida and sauté.
4. Add the cooked doodhi and moong dal from the pressure cooker. Mash the moong dal a little before adding in.
5. Also, add turmeric powder, salt, red chilly powder, and chopped green chillies. Mix the ingredients well. Allow to boil and cook for 5-7 minutes more so that the flavors blend.
6. Turn off the heat and serve with rice or rotis.