Lauki Mung Dal / Sorakaya Pappu / Bottle Gourd with Lentils

Ingredients

• 1 count Bottle Gourd / Sorakaya / Lauki ((small size))
• 6 to 7 count Green Chillies
• 2 count Tomatoes ((large size))
• 1 cup Yellow Mung Dal / Yellow Split Lentils / Pesarapappu
• 1 tablespoon Tamarind ((puree / dry))
• 2 teaspoons Salt ((or as per taste))
• 1/2 teaspoon Red Chilli Powder
• 1/2 teaspoon Turmeric Powder
• as required Water ((for boiling, cooking))
• 3 tablespoons Cooking oil
• 1/2 teaspoon Mustard seeds / Aavalu
• 1/2 teaspoon Jeera / Cumin Seeds
• 1/4 teaspoon Asafoetida / Hing / Inguva
• 3 count Dry Red Chillies
• 5 count Fresh Curry Leaves
• 1 count Green Chillies
• 3 pods Fresh Garlic ((optional))

Instructions

1. 1

   --- Prep Work (common for both methods): ---

2. 2

   Firstly, take the lentils / dal into a vessel, wash them twice thoroughly. Pour water up to the level where the lentils are soaked.

3. 3

   Wash the tomatoes, lauki. Peel the skin of the bottle gourd / sorakaya. Cut the bottle gourd / lauki and tomatoes into small pieces. Slit the green chillies length wise.

4. 4

   --- Stove Top Method Lauki Mung Dal: ---

5. 5

   Transfer the tamarind puree, pieces of tomatoes, bottle gourd and green chillies onto the dal in the stove top vessel.

6. 6

   Add little more water. Close the lid, put it on stove top, under medium flame and cook until the dal becomes soft. Takes 12-15 mins.

7. 7

   When the dal, veggies are well cooked, open the lid. Add salt , turmeric powder and red chilli powder. Add ½ cup of water and switch the flame on under medium. Stir everything thoroughly and let it cook for up to 2-3 mins.

8. 8

   --- Instant Pot Method Lauki Mung Dal: ---

9. 9

   Transfer the washed lentils into the instant pot vessel. Add the tamarind and the pieces of lauki, tomatoes, green chillies. Pour enough water to soak the lentils completely.

10. 10

    Close the IP lid. Set the mode to PRESSUE COOK, time to 5 MINS, pressure level to HIGH, vale to SEALING.

11. 11

    Later, when the timer is done, IP beeps. Then, release the pressure naturally (NPR). Open the lid, add the salt, red chilli powder, turmeric powder and ½ cup of water.Set the mode to SAUTE for 2 mins. Mix up everything.

12. 12

    --- Tempering (common for both methods): ---

13. 13

    On stove top under medium flame, put a small frying pan. Add all the 'Ingredients for tempering'. Gently stir until the seeds pop. Takes 3-4 mins.Pour all of the tempering content onto the dal. Give a gentle mix. Transfer the dal into a serving dish. Done!