Moong dhall goes well with snake gourd and they both blend perfectly as a side dish. It can be served with chapattis, roti, paratha and even naan. It is a perfect match for rice when some ghee is added.
Ingredients
- Snake Gourd - 500 gms
- Moong dhall - 100 gms
- Onioin - 1 no
- Tomato - 1 no
- Garlic cloves - 5 no
- Asafoaetida powder(Hing) - a pinch
- Green Chilli - 3 no
- Fennel Seed powder - 1/2 teaspoon
- Grated coconut - 2 tablespoon
- Curry leaves - to flavour
- Mustard seeds - 1/4 teaspoon
- Oil - 2 tablespoon (It can even be replaced with ghee)
Directions
- 1Heat oil and add mustard seeds and curry leaves.
- 2Once they pop, add onion, garlic and tomato, one by one.
- 3Add asafoaetida powder, salt, moon dhall, chopped snake gourd and pour 500 ml of water. Allow to cook for 10 min.
- 4Wait untill the dhall is cooked and turned into a paste.
- 5Meanwhile, grind the coconut with green chilies and fennel seed powder. Mix it with the dhall paste.
- 6Allow it to boil for a minute and the sabzi is ready to serve.
