Ingredients:

• 3/4 cup – moong dal
• 2 tbsp – masoor dal
• 1.5 cups – Lauki (bottle gourd), grated
• 1/4 tsp -turmeric powder
• Salt to taste
• 1 tsp – Lemon juice
• 4 cloves- garlic, crushed
• 1 tbsp – Ginger grated
• 1 – small tomato, deseeded and chopped
• 3 tbsp – Mint leaves, hand torn
• 1 – medium onion, chopped
• For tempering:
• 2 tbsp – oil
• 1 tsp – Mustard Seeds
• 1 tsp – Cumin seeds
• 1 tsp – Coriander seeds
• 10 – Curry leaves
• 1 – red chilli, broken
• 2 – green chillies, slit length wise
• Green coriander chopped to garnish

Method:

1. Wash and soak dals for 30 mins.
2. Cook dal along with turmeric powder, chopped tomato, 2 cloves, crushed garlic, grated ginger, 1/4 of the chopped onion, mint leaves and salt in 4 cups of water on medium flame.
3. After 5 mins add the grated lauki and let it cook till dal and lauki are fully done.
4. Mix in the lemon juice and take off the flame.
5. Heat oil in a skillet, add mustard seeds.
6. When it begins to crackle, add chopped onion and crushed garlic and saute for a minute.
7. Add the cumin seeds, coriander seeds, curry leaves, broken red chilli and green chilli and stir fry till crisp.
8. Pour the hot tempering over the dal and mix once.
9. Garnish with green coriander and serve with roti and chawal.

Recipe courtesy of Ash