This is a simple dal and very comforting side dish that is perfect for everyday cooking. The natural taste of the bottlegourd adds nice flavor to the dal and make it really tasty without any spices other than the basic spices.
Preparation time – 10 mins
Cooking time – 20 mins
- Toor Dal – 1/3 Cup (heaped)
- Bottlegourd (peeled and chopped) – 1/2 cup
- Onion (chopped) – 1/2 cup
- Green chillies (chopped) – to taste
- Oil or Ghee – 2 tsp
- Mustard Seeds – 1/2 tsp
- Cumin Seeds – 1/2 tsp
- Turmeric Powder – 1/2 tsp
- Curry Leaves – few
- Cilantro (chopped) – 1 Tbsp
- Salt – to taste
- Dry Red Chilli Whole – 2
- Asafoetida (hing) – pinch
- Garlic (chopped) – 2 pods
Into a pressure cooker add dal, bottlegourd, onion, green chillies, one cup of water and pressure cook until the dal is soft (upto 3 to 5 whistles)
Allow the pressure cooker cool down naturally and remove the lid, mah up the dal with a wooden stick or a whisk. Add salt, turmeric powder, half a cup of water and allow this mixture to come to boil.
Meanwhile prepare the seasoning for the dal. In a small pan add oil and heat it up, then add mustard seeds, cumin seeds, allow the mustrad seeds to pop and cumin seeds to slightly change their color then add in the garlic cook till it changes to golden follow the tadka with the red chilli whole and asafoetida, curry leaves and cook for 10 secs.
Add this seasoning into the boiling dal. Finally top it off with some cilantro. Turn off the hot and serve this dal with rice, chapathi, or any Indian bread