Saturday, September 3, 2011

Kaddhu (bottle gourd) and Moong dhal (bengal gram) recipe

This is one of our favorite dishes now. This can be made instead of the normal toor dhal which we make daily. This goes well with roti as well as rice.
So let me tell you how i prepared this recipe. We need to soak moong dhal for this preparation to be quick and perfect.
Other ingredients are:
Kaddhu - small cubed pieces
Onion - 1 chopped
Tomato - 1 chopped
turmeric powder
coriander powder
chilli powder
garam masala
Oil, mustard and cumin seeds
Curry and coriander leaves.

Take enough length of kaddhu, peel off the skin and cube it into small pieces. Transfer these pieces to the cooker with 2 cups of water. Also add one cup of washed and overnight soaked moong dhal to it, along with turmeric powder, chilli poder and corainder powder. Close the lid and leave the cooker on flame till 5-6 whistles. The dhal and kaddhu have to be well cooked, can say little over cooked as well. Once done remove it from the flame and mash the contents with a masher. It should be half mashed and half not. Keep it aside.

Now take a vessel, heat it, add oil, mustard and cumin seeds, chopped onions, curry leaves and tomatoes. When onions are brown, add the mashed contents of dhal and vegetable. Add enough salt and water. I added little more Chilli powder (home made, along with few spices, which gives a different taste and flavor). We may also add little garam masala or jeera masala for adding up the flavour. Let it boil for few minutes, before turning off the burner.
Garnish with corainder leaves and over it with a lid.

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