BG - Moong Dal (BG - Bottle Gourd)

I like lentils/Dal/Pappu  as bland as possible.

I dislike any thing that dominated the flavor of Dal and make it weird.

And for me these are a threat – Tamarind (tops the chart), mustard seeds, red chillies.

When I was a kid/unmarried ( J ) : Whenever my mom prepared this typical southy style dal – it was time for me to have my food at neighbors. By God’s grace – since my childhood I always had Sindhis/Jains/Gujjus as our neighbors. It was never really hard on me to consume “tamarind-infused” dal. I used to have peeeka watery dal at Sindhis – simply bland coriander dal at jains and “sweet n sour”-watery dal at Gujjus. And I loved them that way. I literally drink dal. Its really post-marriage the trouble began. My husband is a big fan of Tamarind. And ; I had to change  my aversion for tamarind to a “neutral –peaceversion” L .

Ever since we moved into a new place – as the kitchen is not yet totally set and there were limited resources available – I’ve been making “tomato-pappu”, “palakura-pappu” and the likes with eww tamarind( I don’t even like to touch it) , mustard, red chillies. But now; I reached a saturation poin – a “break-even-point”. I’ve declared to myself and the house – that its my day & my dal. YAY!!!

Eager to find palak /some green leafy veg – I’ve opened the refrigerator. I’ve found this “Kaddhu” in the basket. I recollected – the way I used to savour this plain – bland dal back “pre-marriage” days. One roti and 3-4 bowls of dal – while my siblings stare at me (like an “alien”)

Ingredients:

1.       Moong Dal/Pesara Pappu – 1 Cup
2.       Water – 5 Cups
3.       Oil – 2 Tbsp
4.       Ghee – 2 Tbsp
5.       Jeera – 2 Tbsp
6.       Green Chillies – Slit – 2
7.       Garlic Pods-Crushed/Minced : 5
8.       Onion – Medium Size – Sliced : 1
9.       Turmeric – ½ Tsp
10.   Tomato – Medium Size – Cut into cubes – ½
11.   Kaddhu/Sorakaaya/Anyapakaaya – 200 Gms
12.   Salt as per taste
13.   Red Chilly Powder – 1 Tsp
14.   Coriander Powder – 1 Tbsp 

PPreparation Method:

 

• In a cooker pan – add ghee + oil.
• When this fatty liquid is hot enough – add jeera, minced garlic, green chillies.
• After 30 seconds ; add onions.
• Let onions turn translucent/pink – haldi, kaddhu cubes, tomatoes, dal, salt, chilly powder.
• Mix well.
• Add water – cover and let it whistle for 3-5 times.
• When the pressure is out and it is safe enough to open –
•        Check for consistency
•        Taste to adjust seasoning
• Add more water if you want it to be soupy/liquidy – bring to a boil
• Add coriander powder , finely chopped cilantro – mix well . 

 

Boom!!! Your’re done. Quickie office-rush hour – yummy dal .
Simply love the bottle gourd flavor in this dal.
I had it with steamed rice n lemon pickle. Was “AWESOME” !!!