Sunday, March 22, 2009
Moong Dal is a Dieter's Dal - light on the stomach, nutritious and easy to digest. Probably that's the reason why it is used for making Khichree. This is one Dal which is roasted prior to cooking and this gives its taste. Though i am not sure how this is made in Maharashtra but I definitely know that Bengalis have quite a few variants to this Dal. The most common one is the one which is made with the Rohu(Carp) Fish Head (yes, with the eye and mouth and all..lol). I like the one which is made with bottle gourd (Lauki) and I am going to share this recipe with you. This is for all those who think Bottle Gourd is and should be used for sweets only!.. Ask a Bong and he can tell you atleast 5 ways to cook Bottle gourd. Before I begin, I must tell you that though I am a fan of this vegetable and I hate it when people (including my husband) crib about it, but I had a good laugh once, when I met a friend at my dance class and her Surname was Lau (Bottle Gourd in Bengali)! Poor thing didn't have much choice - hopefully her name must have changed after marriage!
Moong Dal with Bottle Gourd (Lau or Lauki or Ghia)
2 cups of Moong Dal
1 entire Bottle Gourd, peeled and cut into small semi circles of 1 inch thickness
1 Tsp cumin seed
2 Green Chillies
1 small peice of Ginger (shredded)
Take a heavy bottomed utensil and put it on the gas. Add the Moong Dal and stir it till the Dal turns golden brown in colour. Now pour the dal in an another utensil and wash it thoroughly in cold water. Once washed, place the dal with some water on the gas once again and let it boil for 25mins. Add the pieces of Bottle gourd and boil it till it gets soft. Alternatively, it can be done in a pressure cooker and after 3 whistles, the dal is boiled.
Take a separate utensil and put it on the gas. Add Ghee/Oil and add the Cumin Seed, green chillies, stir for half a minute. Now, add the Dal and stir it well. Let the Dal simmer for 3 to 4 minutes and then our it in a separate utensil. Add chopped Coriander.
You must serve this with plain, boiled rice.