Moong dal (mung bean) with Gilki turai (luffa/sponge gourd)

Ingredients:

• Mung dal (split mung beans): half cup
• Gilki turai: 100-150 gm
• Onion: 1 no (small size)
• Ginger: 1” piece
• Garlic: 2-3 flakes
• Green chilli: 1-2 no.
• Tomato: 1 no. (Medium size)
• Whole Red chilli: 2no.
• Cumin seed: half teaspoon
• Chilli powder: 1 teaspoon
• Coriander powder: 1 teaspoon
• Turmeric powder: half teaspoon
• Salt: one teaspoon (as per taste)
• Ghee/oil: 1tablespoon
• Bay leaf: 1-2 no.
• Water: 2 cup

Preparation:

1. Peel and cut the Gilki in thin slices. Keep aside.
2. Chop the onion, ginger, garlic, tomato and green chilli into small pieces. Keep aside.

Method:

1. Put dal, salt, turmeric powder, bay leaf along with water in the pressure cooker on high flame.
2. Bring to full cooking pressure, reduce to low flame and cook for 3-4 minutes.
3. Put off the flame, allow cooker to cool and open. Keep aside.
4. Take wok, put ghee in it.
5. Add cumin seed, dry red chilli sputter it for few seconds.
6. Add onion, ginger, garlic and green chilli and fry it till onion turns translucent (3-4 minutes).
7. Add tomato, cook till become soft.
8. Add Sliced Gilki and stir it.
9. Cover it on medium flame till it is done.
10. Open the cover, add cooked dal into it.
11. Cook and boil the dal for 3-4 minutes.
12. Mung dal with Gilki is ready. Now it is time for seasoning.

For seasoning:

Take a small fry pan.

1. Put 1 teaspoon of ghee, when smoke begins to come, add mustard seed, cumin seed, sputter it for few seconds.
2. Put off the flame.
3.  Add asafoetida and red chilli powder, spread this seasoning all over the mung dal.
4. Mung dal is ready to serve.
5. Serve at the time of lunch or dinner, along with chapati and rice.

   

   

   

   

   

   

   

   

   

   

   

   

   

   

This luffa gourd is grown in my kitchen garden.

Luffa gourd is good for skin.

It ensures clear skin free from pimples and acne.

Moong dal (mung bean) with Gilki turai (luffa/sponge gourd) by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.