Main Ingredients:
1 cup of moong daal/yellow lentils; 150 gm bitter gourd cut into thin ring pieces and soaked in water for 10 minutes; ½ tsp ginger paste; 2 green chilies (make a slit on each).
Spices:
Steps:
1 cup of moong daal/yellow lentils; 150 gm bitter gourd cut into thin ring pieces and soaked in water for 10 minutes; ½ tsp ginger paste; 2 green chilies (make a slit on each).
Spices:
- ¼ tsp fenugreek seeds (whole)
- ¼ tsp black mustard seeds (whole)
- 1 bay leaf
- 1 whole dry chili
- ½ tsp turmeric powder
- Salt to taste.
Steps:
- Wash the moong daal and cook it with a pinch of salt and turmeric powder until it is done [If you pressure cook it, then wait for 4 whistle]. Keep aside.
- In the meantime, fry the bitter gourd until light brown with a pinch of salt and turmeric powder. Take it out of the pan and set aside.
- Temper the same oil with fenugreek seeds. mustard seeds, dry chili and bay leaf.
- When an aroma comes out, add the ginger paste and fry for a minute on medium heat.
- Add salt and turmeric powder along with the fried bitter gourd. Mix well.
- Add the boiled lentils. Mix well.
- Add 2 green chilies and put a lid on it. Allow it to cook for 5 minutes on low flame.
- Open the lid, adjust the taste of salt.
- Turn off the heat and serve hot with plain rice.