Ingredients
– 250 g snake gourd, chopped
– 1/2 cup toor dal (pigeon peas)
– 1/2 teaspoon turmeric powder
– 1 teaspoon salt
– 1 teaspoon mustard seeds
– 1 teaspoon urad dal (black gram)
– 2 green chilies, slit
– 1 tablespoon oil
– 1/2 teaspoon asafoetida (hing)
– Water as needed
Method
1. Rinse the toor dal in water and soak it for about 30 minutes. This helps it cook faster.
2. In a pot, add the soaked dal along with the chopped snake gourd, turmeric powder, salt, and enough water. Cook this mixture until it is soft.
3. While the dal is cooking, heat oil in a pan. Add mustard seeds and let them splutter. Then, add urad dal and sauté until it turns golden brown.
4. Add slit green chilies and asafoetida to the pan. Stir briefly to mix well.
5. Pour the contents of the pan into the cooked dal and snake gourd mixture. Mix everything well and let it simmer for a few minutes.
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