Ingredients:

• 1 cup – moong, wash and soak for 3-4 hours
• 3/4 cup – rice, wash and soak for 1/2 hour
• 1 cup – peeled and chopped Bottle Gourd
• 1/2 tsp – Turmeric powder
• 1 tsp – Red Chilli powder
• 1 tbsp – coriander powder
• 1/2 tsp – Cumin seeds powder
• 1/2 tsp – Garam Masala
• 2 green chillies, chopped
• Salt as per taste
• 1 tbsp – oil
• 5-6 Curry leaves
• 1/2 tsp – Cumin seeds
• 1/4 tsp – Mustard Seeds
• 2 tbsp – Ghee

Method:

1. Pressure cook moong up to whistle
2. Cook rice and separate it out
3. Heat oil either in a large heavy saucepan or directly in the pressure cooker (without water).
4. Add the seeds, green chillies and curry leaves
5. Add bottle gourd and all the masala
6. Saute for 4-5 minutes
7. Add moong and rice
8. Add a glass of water
9. Either cover and allow to be cooked till everything is blended well
10. Or if using cooker, cover and cook to 2 whistles
11. Add 2 tbsp ghee (optional) and stir gently. Garnish with coriander
12. Serve hot

Recipe courtesy of Saroj Kering