Ingredients and Method to make dudhi moong sabzi
Garnish with finely chopped cilantro. Remove and serve hot with some plain steamed rice or with phulkas/ chapathis ( Indian flat bread)
1/2 cup mung bean lentil (moong dhal/ paytham parappu) soaked in suff water for 30 mins
1 small to medium sized Bottlegourd/ dudhi/ lauki/ sorrakkai peeled and cut into 3/4 to 1 inch pieces = 4 cups of pieces
1 medium red onion cut fine ( pyaaz/ vengayam)
1 large tomato cut fine = 1 cup of cut tomato pieces (tamatar/ thakkali)
1 Tbsp oil
1 tsp cumin seeds ( jeera/ jeeragam)
1 tsp ginger garlic paste (adrak/ lehsun)
Salt to taste (namak/ uppu)
1/2 tsp chili powder ( lal mirch / Thani molagai podi)
1/2 tsp cumin pwd ( jeera powder/ jeeragam powder)
1/2 tsp coriander pwd (dhania)
1/4 tsp turmeric pwd ( haldi/ turmeric)
2 - 3 Tbsp finely cut cilantro for garnish ( coriander leaves/hara dhania/ kothamalli)
Rinse mung bean a few times, then soak in sufficient water for at least 30 minutes.
Prep the vegetables and keep aside.
Heat
oil in a large heavy bottomed pan. Add cumin seeds to it, when the
seeds begin to sizzle, add onions and stir until the onions turn
transparent.
Add ginger garlic
paste and stir a few times. Then add tomatoes, all the spices , salt to
taste and stir until tomatoes are soft and mushy.
Add
soaked mung bean lentils, Bottlegourd pieces and water as needed, allow
to come to a boil. Cover with a lid, lower heat and allow to cook until
lentils and Bottlegourd gets cooked and soft, but not mushy. Stir once
in a while to ensure even cooking.
