Ease Celiac Disease

Dudhi Sabzi (Bottle Gourd Curry) with Moong Dal (Split Mung Beans)

Dudhi Sabzi (Bottle Gourd Curry) with Moong Dal (Split Mung Beans)

Ingredients:
  • 1 cup split mung beans (moong dal), rinsed
  • 2 cups peeled and cubed bottle gourd (dudhi/lauki)
  • 1 tablespoon oil (preferably vegetable oil)
  • 1 teaspoon cumin seeds
  • 1 onion, finely chopped
  • 2 tomatoes, finely chopped
  • 2 green chilies, slit lengthwise (adjust according to your spice preference)
  • 1 teaspoon ginger-garlic paste
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon red chilli powder (adjust to taste)
  • Salt to taste
  • Water, as needed
  • Fresh coriander leaves, chopped, for garnish.
Instructions:
  1. Rinse the split mung beans (moong dal) thoroughly under running water until the water runs clear. Soak them in water for about 30 minutes.
  2. In a pressure cooker or pot, add the soaked moong dal along with 2 cups of water. Cook until the dal is soft and mushy. Set aside.
  3. Heat oil in a separate pan or kadai over medium heat. Add cumin seeds and let them splutter.
  4. Add chopped onions to the pan and sauté until they turn golden brown.
  5. Stir in ginger-garlic paste and slit green chilies. Sauté for a minute until the raw aroma disappears.
  6. Add chopped tomatoes to the pan and cook until they turn soft and mushy.
  7. Add turmeric powder, coriander powder, cumin powder, red chilli powder, and salt to the pan. Mix well and cook the spices for a couple of minutes.
  8. Add the cubed bottle gourd (dudhi/lauki) to the pan and mix until the spices coat the vegetable pieces.
  9. Pour in a little water (about 1/2 cup) and cover the pan. Cook until the bottle gourd is tender, stirring occasionally. Add more water if necessary to prevent sticking.
  10. Once the bottle gourd is cooked, add the cooked moong dal to the pan. Mix everything well together.
  11. Simmer the curry for a few minutes to allow the flavours to blend. Adjust the consistency of the curry by adding more water if needed.
  12. Garnish with chopped fresh coriander leaves before serving.
  13. Serve hot with rice or chapati.
  Enjoy your nutritious Dudhi Sabzi with Moong Dal!