Ingredients

• Bottle gourd (lauki), peeled and diced: 2 cups
• Yellow moong dal (split mung beans): ½ cup
• Onion, finely chopped: 1 medium
• Tomato, finely chopped: 1 medium
• Green chili, slit: 1 (adjust to taste)
• Ginger-garlic paste: 1 tsp
• Turmeric powder: ½ tsp
• Red chili powder: ½ tsp
• Coriander powder: 1 tsp
• Cumin seeds: 1 tsp
• Asafoetida (hing): a pinch
• Oil: 1 tbsp
• Water: 2 cups
• Fresh coriander leaves, chopped: 2 tbsp (for garnish)
• Salt: to taste

Method:

Rinse the yellow moong dal thoroughly and soak it in water for 15-20 minutes. Drain and set aside.

In a pressure cooker, add the soaked moong dal, diced lauki, turmeric powder, and 1.5 cups of water. Pressure cook for 2-3 whistles. Let the pressure release naturally.

Heat oil in a pan. Add cumin seeds and let them splutter. Add a pinch of asafoetida.

Add chopped onion and sauté until golden brown.

Add ginger-garlic paste and green chili. Sauté for a minute until fragrant.

Add chopped tomatoes and cook until soft and mushy.

Mix in red chili powder and coriander powder. Cook for 1-2 minutes.

Add the cooked dal and lauki mixture to the pan. Mix well.

Add salt and adjust the consistency with water as needed. Let it simmer for 5-7 minutes to blend the flav

Garnish with fresh coriander leaves.

Serve hot with steamed rice, roti, or paratha.

Servings: 4

Notes

1. You can add a small piece of jaggery to balance flavors.
2. If you prefer a thicker curry, reduce the water during simmering.
3. A squeeze of lemon juice can enhance the taste before serving.