Anapakaya pappu (Ridge gourd and Dal)

Anapakaya pappu (Bottle gourd dal)
Ingredients:
Anapakaya bottle gourd (250-300gms peeled and dices into small cubes), 1 cup Mung Dal(yellow split mung washed and drained). For the tempering
1or 2 pods of garlic finely chopped, Hing(1/2 spn), mustard seeds (1spn),Red Chillies (4-6 as per taste), Curry leaves (8-10), Jeera (1/2 spn. Oil for tempering and hot water for boiling.

Method:
Heat oil in a wok add hing then mustard seeds once they splitter add garlic, red chillies, jeera and curry leaves. Now add anapkaya( bottle gourd) and stir for a minute. Add 1 spn turmeric powder and stir. now add the mung dal. Keep stirring for 5-6 mins until dal partly is golden brown. Now add boiling water (double the quantity of the dal). Boil on medium flame with lid on until dal is cooked softly. Once cooked add salt to taste.
Serve hot with rice or roti.

Tips: Add more water if required to cook dal completely.
You could also pressure cook the dal. But give just one steam on high flame.


Cheers,
Chandini