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 Molagutal/Kootu (Bottlegourd-Lentil Gravy) – this one is a more elaborate version of Doodhi Moong.
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
- Wash and peel the doodhi. Deseed and chop into small cubes.
- 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.
- In a pan/vessel, heat the oil and add the mustard seeds and fry till they pop. Add the asafetida and sauté.
- Add the cooked doodhi and moong dal from the pressure cooker. Mash the moong dal a little before adding in.
- 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.
- Turn off the heat and serve with rice or rotis.