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Doodhi With Moong Dhal

Madhuri.Dixit's picture
Ingredients
  Doodhi/Other pumpkin 1 Pound (450 Grams)
  Mung beans 1 Cup (16 tbs) (Yellow Split Mung Beans)
  Corn oil 1 1⁄2 Tablespoon
  Mixed spices 1⁄2 Teaspoon (Fennel Seeds, Crushed Coriander Seeds And White Cumin Seeds)
  Onion 1 , sliced
  Ginger paste 1 Teaspoon
  Chili powder 1 Teaspoon
  Garlic paste 1 Teaspoon
  Salt To Taste
  Green chilies 2 , slit in middle
  Red chilies 2 , slit in middle
  Fresh coriander leaves 1 Tablespoon (For Garnish)
Directions

1. Peel the doodhi and cut it into small pieces. Bring about 850 ml / 1 1/2 pints of salted water to the boil and drop in the doodhi. Boil for about 5 minutes. Drain the water and set the doodhi aside.
2. Wash and pick over the moong dhal for any stones, etc. Place in a heavy-based pan and cover generously with water. Bring to the boil and cook for about 15 minutes over a medium heat, stirring occasionally (a spoon in the pan prevents it boiling over), until soft but not mushy. Drain and set aside.
3. Heat the oil in a large heavy-based pan and fry the mixed seeds for 30 seconds over a moderate heat. Add the onions and stir-fry for 3 minutes.
4. Add the ginger, chilli powder, garlic and salt to taste. Next add the lentils and doodhi pieces, and gently stir using a wooden spoon.
5. Drop in the chillies and pour in 150 ml / 1/4 pint of water. Lower the heat, cover the pan and cook for 3-5 minutes.

Recipe Summary

Cuisine: 
Indian
Course: 
Side Dish
Method: 
Stir Fried
Restriction: 
Vegetarian
Ingredient: 
Pumpkin
Interest: 
Healthy

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