BOTTLEGOURD WITH MOONG DAL

Bottlegourd, also known as bottle squash, doodhi or lauki is highly nutritive according to ayurveda. It contains a lot of water so it is said that lauki is good for bringing the body heat down. It is a very beautiful long spongy vegetable can be easily cooked and it easily absorbs any flavor. A variety of dishes can be made with, it can be made into curry or dessert or stew or combined with dals. This lauki is  a must item in the South Indian stews. Lauki dal can be made with either toor dal or the moong dal. When you are bored of the toor dal try out lauki cooked with moong dal. This tasty creamy dal with light spice is a yummy dish for lunch. It can be served with rice or hot chapathi.
INGREDIENTS

• Bottlegourd                    1 cup chopped pieces
• Moong dal                       1/2 cup
• Green chillies                   2 (chopped)
• Salt                                  to taste
• Coriander                        2 Tsp chopped
• Tamarind                        1/2 inch piece

for the tadka

• Oil                                  1 Tsp
• Chana dal                       1/2 tsp
• Urad wash                      1/2 tsp
• Mustard                          1/4 tsp
• Jeera                              1/4 tsp
• Hing                                a pinch

PROCEDURE
Wash the moong dal and add the bottle gourd pieces, tamarind and green chillies. Add 1+1/2 cups of water and cook the dal and veggie mix in a pressure cooker until 3 whistles. Mash the cooked dal and keep aside. In a pan heat the oil and add the tadka ingredients. When the tadka is done add it to the dal. Finally add the salt and chopped coriander and mix well. Enjoy the dal with hot steamed rice or roti.  
TIPS

• Toor dal can also be used instead of moongdal.
• Do not use red chilly powder if moong dal is used, as the taste changes.