Bottle gourd with Masoor Dal

Another variety of dal which can be combined with lauki is masoor dal which is orange in colour but after cooking it turns yellow. This is called mysore dal in south india.

Ingredients:

½ kg lauki, 100g masoor dal

For  tempering:
 ½ tsp jeera, ½ tsp mustard seeds, 2 red chillis, 1 twig curry leaves, 2 tsp oil, a pinch of asafetida, one fresh lime and salt to taste.

Preparation:

1. Peel and cut lauki into 1 ½ inch cubes.
2. In a small pressure cooker put dal and lauki with enough water and salt and give maximum 2 whistles.
3. When the dal is done soft,  in oil, fry  jeera, mustard, curry leaves, hing (asafoetida) and red chillis and put in the dal.
4. Finally sqeeze one fresh lime in to the dal.

Serve with rice or roti.

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