Doodhi With Moong Dhal Recipe
Summary
Ingredients
| 450 g / 1 lb doodhi or other pumpkin | ||
| Mung beans | 1 Cup (16 tbs) | |
| Corn oil | 1 1/2 Tablespoon | |
| 1/2 teaspoon mixed fennel seeds, crushed coriander seeds and white cumin seeds | ||
| Onion | 1 , sliced | |
| 1 teaspoon ginger pulp | ||
| Chilli powder | 1 Teaspoon | |
| 1 teaspoon garlic pulp | ||
| Salt | To Taste | |
| 2 green chillies, slit in the middle | ||
| 2 red chillies, slit in the middle | ||
| 1 tablespoon fresh coriander leaves, to garnish | ||
Directions
1. Peel the doodhi and cut it into small pieces. Bring about 850 ml / 1 1/2 pints of salted water to the boil and drop in the doodhi. Boil for about 5 minutes. Drain the water and set the doodhi aside.
2. Wash and pick over the moong dhal for any stones, etc. Place in a heavy-based pan and cover generously with water. Bring to the boil and cook for about 15 minutes over a medium heat, stirring occasionally (a spoon in the pan prevents it boiling over), until soft but not mushy. Drain and set aside.
3. Heat the oil in a large heavy-based pan and fry the mixed seeds for 30 seconds over a moderate heat. Add the onions and stir-fry for 3 minutes.
4. Add the ginger, chilli powder, garlic and salt to taste. Next add the lentils and doodhi pieces, and gently stir using a wooden spoon.
5. Drop in the chillies and pour in 150 ml / 1/4 pint of water. Lower the heat, cover the pan and cook for 3-5 minutes.
2. Wash and pick over the moong dhal for any stones, etc. Place in a heavy-based pan and cover generously with water. Bring to the boil and cook for about 15 minutes over a medium heat, stirring occasionally (a spoon in the pan prevents it boiling over), until soft but not mushy. Drain and set aside.
3. Heat the oil in a large heavy-based pan and fry the mixed seeds for 30 seconds over a moderate heat. Add the onions and stir-fry for 3 minutes.
4. Add the ginger, chilli powder, garlic and salt to taste. Next add the lentils and doodhi pieces, and gently stir using a wooden spoon.
5. Drop in the chillies and pour in 150 ml / 1/4 pint of water. Lower the heat, cover the pan and cook for 3-5 minutes.
Chef
