In a matter of weeks, the world has turned upside down. Who would have thought that we would witness this pandemic first hand. Countries are in lockdown, social distancing is the key word of late.
We are all mindful of the food we cook for our family. Something that can be put together easily without pinching the pocket, that will be healthy and will mostly use pantry staples.
Dal aka lentils or beans are a must in any Indian pantry. These are rich in proteins, the skin on ones are extra high in fibre, not mega pricey, making them a staple food for the masses.
There are innumerable ways to cook Dal. It could be spicy or bland, sweetish or sweet and sour. Throw in some seasonal vegetables, it can be an almost one pot meal with a side of either rice or bread.
Today”s recipe is one that uses minimum spices, the bottle gourd adds extra nutrients, elevating this homey dish to a five star one.
When goings are tough don’t we all look for something like this?
Recipe; Serves 4 as side.
Skinless moong dal one cup
Bottle gourd one medium
Cooking oil 1 Tbsp
Ghee 11/2 Tbsp
Grated ginger 1 Tbsp
Turmeric powder 1 tsp
Cumin seeds 1 tsp
Salt to taste
Dried red chillies 2
Green chillies 2 sliced ( optional )
Jaggery 1 tsp
Dry roast the moong dal on medium heat till very lightly coloured, add the oil and fry for another minute. Add a cup of water, cook till half done. Add water as needed, the dish is neither runny nor solid.
Wash the bottle gourd and cut in thin slices ( about half a cm ). Throw in these to the half cooked dal, also add the turmeric powder, jaggery and grated ginger, salt, green chillies and continue cooking till the gourd and dal are cooked, not mushy. Both the dal and gourd should hold shape. Put the gas off.
In a separate pan, heat the ghee, when hot throw in the dried red chillies, cumin seeds, wait till it gets light brown in colour, add this on to the dal.
Adjust salt to taste and enjoy with rice.