For bottle gourd methi dal, bottle gourd is peeled, chopped up and is cooked in oil along with spices and green chiles. Finally chopped fenugreek leaves are added to the bottle gourd before adding the cooked toor dal. Serve bottle gourd methi dal over plain steamed rice or with roti.
Makes: around 4 Servings of Bottle Gourd Methi Dal.
Bottle Gourd 1/2 of Small One
Toor Dal 1 Cup
Fenugreek Leaves 1 1/4 Cups Packed
Green Chiles 2 – 3
Turmeric Powder a big Pinch
Lemon Juice 2 Tbsps
Salt to taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Wash toor dal with fresh water and pressure cook in 2 cups of water for 3 whistles.
Peel, wash, remove ends and chop the bottle gourd (around 2 Cups).
Remove stems, wash and slice the green chiles.
Wash and separate the fenugreek leaves.
Heat oil in a wok, add all talimpu ingredients in order.
When mustard seeds start spluttering, add bottle gourd.
Add few splashes of water (if required) and cook covered on low flame till bottle gourd turns soft.
Uncover and fry for a minute or two to evaporate any excess moisture.
Add fenugreek leaves in the middle of the pan and cook for a minute or two.
When fenugreek leaves wilt, add cooked toor dal, half a cup of water, turmeric powder and salt.
Bring the mixture to a bubble and cook for few minutes before removing from heat.
Stir in lemon juice and serve bottle gourd methi dal over plain steamed rice and a dollop of ghee.
Notes: Make sure bottle gourd is cooked well before adding to the dal.
Suggestions: If the bottle gourd is not cooked properly, put it back on heat and cook covered on low flame till its done. If bottle gourd is not tender, you can also steam it or boil it in quarter cup of water before adding to the spices.
Variations: A few pinches of red chili powder can also be added if desired.
Other Names: Bottle Gourd Methi Dal.