Moong Lau (bottle gourd with fried lentils)

When it comes to veggies, like any other person I too try to choose the ones which seem apparently fresh. Frankly, I'm not an expert and 'am not able to judge them by just trying to feel the weight or smelling them. In this context, I do remember my dad doing these weird exercises when as a youngster accompanied him to the local market. I not only felt embarrassed but also as I grew older I realized the amount of time we could have saved in those trips. I could have used that time to make a better judgment in choosing the lipstick or nail polish color.

 

Anyway, now a days I try to make my wise choice by not buying the ones which look or feel weird. Bottle gourd or Lau is one of those veggies which apparently look fresh but could surprise you when kept in the refrigerator before cooking it. It is because it loses its moisture easily and is no longer eligible for being cooked. As soon as I realized this, I always make it the very next day I buy it. Originally, this recipe had never been my or the big boy's favorite. Hence, I decided to make some changes to it. These simple touches actually strengthened the flavor of this very old recipe and to my surprise, the big boy even started liking it!

 

 

Ingredients:

• Lau (bottle gourd) – 1 medium, grated or chopped fine
• Moong daal – ½ cup 
• Fenugreek seeds – ½ tsp 
• Cumin seeds – ½ tsp 
• Bay leaves(dried) – 2-3 
• Green chillies (whole) – 2 to 3 
• Turmeric – ½ tsp 
• Garam Masala – ½ tsp 
• Ghee – 1 tsp 
• Oil for cooking 
• Salt as per taste 
• Sugar - ½ tbsp

 Method: 

• Heat ½ tablespoon of oil in a pan. 
• Add the moong dal in it and fry till they start to brown a little. 
• Remove them from oil and keep aside. 
• Now add about another ½ tablespoon of oil in the same pan and heat it up. 
• Add the bay leaves, cumin and fenugreek seeds and wait till they splutter. 
• Add the lau to it and stir to mix it well with the oil and the whole seeds. 
• Now add the turmeric, salt and sugar. 
• Cook the lau covered for about 5 minutes. 
• When the lau is half done, add the fried moong daal to it. 
• Cover and cook till almost done. 
• Open the cover and let the excess water evaporate. 
• Check the seasoning and adjust now if needed. 
• Add the garam masala and ghee. 
• Garnish with cilantro(optional) and serve with rice!

Notes:

Originally, the recipe does not call for garam masala. You may skip this if you want it mild.

Daal Palak (Spinach in a spicy lentil stew)

Ingredients:

• Toor Daal – 1 cup
• Spinach – 1 cup chopped fine
• Onions – 1 medium chopped fine
• Garlic – 2 pods chopped fine
• Ginger – ½ ” grated fresh
• Tomato - ½ chopped
• Turmeric – 1 tsp divided.
• Red Chilli powder - ½ tsp
• Mustard seeds - ¼ tsp
• Fenugreek (Methi) seeds - ¼ tsp
• Dried whole red chilli – 1
• Salt to taste
• Garam Masala - ½ tsp
• Oil for cooking
• Ghee – 1 tsp

 Method: 

•  Pressure cook the daal with ½ teaspoon of turmeric and little salt until it is cooked thoroughly. Keep aside.
• Heat oil in a pan.
• Add the methi and mustard seeds along with the dried whole red chilli.
• When the above starts to splutter, add the onions to it. Fry for a minute.
• Now add in the garlic, ginger and tomato.
• Stir fry till the water in the tomatoes evaporate.
• Now add the chopped spinach along with the rest of the turmeric and the red chilli powder.
• Cook the spinach until it is almost fried and no more water is left in it.
• Now add the cooked daal to it.
• Give the above mix a good stir until the ingredients are well combined.
• Continue simmering the above till the desired consistency.
• Heat ghee in a separate pan or ladle.
• When heated through, add the garam masala to it.
• As soon as it starts to sizzle, pour the ghee mixture over the simmering daal.
• Give the daal a good stir.
• Turn the heat off and the daal is ready to be served.
• Enjoy! 

 Notes:

• This daal is a good source of greens and protein. Really good for kids.
• You may use any kind of spinach version. For convenience I do use the frozen chopped ones. They are equally good and saves time.
• Make sure the daal is cooked till completely mashed. This preparation is a little on the thicker side.
• You may serve this with chapatti or rice. I personally like this with chapatti.