Chal Kumro diye Muger Dal | Winter Melon with Moong Dal

Ingredients

• 3 cups ash gourd (winter melon (cut into cubes))
• 1/2 cup yellow mung dal (no need to wash)
• 2 teaspoons ghee
• 2 dried red chillies
• 2 green chillies (slit)
• 1 pinch asafoetida ((hing))
• 1/2 teaspoon cumin seeds (or (Panch Phoran))
• 1 bay leaf
• 1/2 teaspoon turmeric powder
• salt to taste
• fresh coriander leaves (for garnish)

Instructions

1. 1

   dry roast: Pick any visible debris or bad pieces. Dry roast the yellow mung dal in a thick-bottomed pan or pressure cooker pan until they turn golden and become fragrant. Transfer them to a bowl and let them cool.

2. 2

   temper: Heat ghee in a pressure cooker pan. Add the panch phoran or cumin seeds and when they splutter add the asafoetida, green chilli, dry red chilli and bay leaf. Fry for a few seconds.

3. 3

   mix: Add the chopped winter melon (ash gourd), salt and turmeric and toss well.

4. 4

   pressure cook: Add the roasted lentils, and mix well. If the mixture is too dry, then add a few drops of water but may not require it as the melon will anyways release water. Cook for about two whistles and switch off. Let the pressure go off on its own.

5. 5

   season: Uncover and check the doneness of the lentils, and melon and adjust the salt. Everything should retain its shape and be soft.

6. 6

   Serve hot with a dash of ghee tossed in it and garnish with some chopped coriander leaves. Traditionally this is served with hot white rice but we enjoyed it with some chapatis.