Bottle Gourd With Bengal Gram
|Bengal gram||5 Tablespoon, picked, washed and soaked|
|Cooking oil||2 Tablespoon|
|Whole red chili||1|
|Mustard seeds||1⁄2 Teaspoon|
|Green chilies||2 , deseeded and sliced thinly|
|Ginger piece||1 Inch, thinly sliced|
|Tomato||1 Small, chopped|
Soak the dal for at least 2 hours, then semi cook so that it becomes soft but not broken.
Drain it and reserve the water.
In the pressure cooker, heat the oil.
Drop the red chilli into it.
After a few seconds, add the asafoetida and the mustard seeds.
Fry till they stop spluttering.
Add the chillies and ginger and fry for a few minutes.
Add the tomato and fry till the fat separates.
Add the gourd, salt, and sugar and stir well.
Add 1/2 a cup of the reserved water and close the cooker.
After it reaches maximum pressure, reduce heat and keep on the fire for 3 minutes.
Open the cooker, add the dal, cover and cook till the dal is completely softened and all the excess water has dried up.
Serve garnished with garam masala.