Bottle gourd-Moong dal Kichdi

 

 

Ingredients

2 Cups Bottle gourd chop into small cubes

1/2  Cup Yellow moong dal

2 tbsp Coriander leaves

4 tsp Ghee

1/4  tsp Asafoetida

Green chilies 2-3 as per taste finely chopped

ginger finely chopped 1 tsp 

Water 500 ml or as needed

1 cup raw rice

1/4 tsp turmeric pdr

salt to taste 

1/2 tsp cumin seeds

garlic cloves 3 finely chopped

curry leaves 2-3 sprigs chopped

 

Preparations

Take moong dal and rice in a bowl and wash it at least 2 times then drain the excess water and set aside.

Take 6 cups of water and soak the rice and dal mixture.

Peel the bottle gourd or lauki and chop into small cubes.

Finely chop the garlic and green chili.

In the pressure cooker add ghee and heat it. Add cumin, asafoetida green chili,ginger, garlic and curry leaves.

Add the chopped bottle gourd pieces and sauté for 2–3 minutes.

Add the soaked rice and dal mixture and water about 4 cups to the rice and dal.

Add salt and half the quantity of coriander leaves.

Pressure cook on low to medium heat for 3-4 whistles.

Switch off and cool until the pressure is completely released.

Add the coriander leaves and lightly mash the kichdi with the back of the ladle.

Add 1 teaspoon ghee and serve hot with pickle and papad and some butter milk.

 

 

 

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