Ingredients

• Gilki (ridge gourd), peeled & chopped: 2 cups
• Yellow moong dal (split yellow lentils), soaked for 20 minutes: 1/2 cup
• Onion, finely chopped: 1 medium
• Tomato, finely chopped: 1 medium
• Garlic, minced: 4-5 cloves
• Green chilies, chopped: 1-2
• Cumin seeds (jeera): 1 teaspoon
• Turmeric powder (haldi): 1/2 teaspoon
• Red chili powder: 1/2 teaspoon
• Coriander powder (dhania powder): 1 teaspoon
• Salt: to taste
• Oil or ghee: 1 tablespoon
• Water: 1 cup (adjust as needed)
• Fresh coriander leaves, chopped: for garnish
• Lemon juice: 1 teaspoon (optional)

Preparation

Peel and chop gilki into small pieces.

Soak moong dal in water for 20 minutes and drain.

Heat oil or ghee in a pan and add cumin seeds. Let them splutter.

Add minced garlic and green chilies. Sauté for a few seconds.

Add chopped onions and sauté until golden brown.

Add tomatoes, turmeric, coriander powder, red chili powder, and salt. Cook until tomatoes turn soft.

Add soaked moong dal and sauté for 2-3 minutes.

Add chopped gilki and mix well.

Pour in 1 cup of water, cover, and cook on low-medium heat for 10-12 minutes, stirring occasionally.

Once gilki is soft and moong dal is cooked, adjust consistency as needed.

Add chopped coriander and a squeeze of lemon juice. Mix well.

Serve hot with roti, chapati, or steamed rice.

Servings: 2

Notes

1. For a thicker consistency, mash a few cooked dal grains before serving.
2. Moong dal adds protein, making it a wholesome dish.
3. Gilki is rich in fiber, vitamins, and hydration.