DUDHI CHANNAY JI DAR
(Bottle gourd with Bengal Gram Lentil)
Bottle gourd – 1 no. (medium sized)
Bengal Gram – 50 gms.
Green Chillies – 3 nos.
Asafoetida – pinch
Turmeric Powder – ½ tsp.
Ghee – ½ tblsp.
Juice of 1 lemon
Salt – to taste
Soak the Bengal gram in water for 1 hour prior to the cooking.
Peel and cut the bottle gourd into small pieces. Chop and wash the waterfern.
In a kadai, heat the ghee on a medium flame. Once hot, add chopped green chillies and asafoetida. When they start tempering, add the bengal gram and roast it for 3 minutes.
Add the small pieces of bottle gourd. Add ½ cup of water, turmeric powder and salt – stir gently and cover the kadai with a lid.
Cook till the bottle gourd becomes tender. When done, remove from the flame and lightly mash the mixture with a kevai (hollow round spoon). This is done to ensure that the Bengal gram and the bottle gourd are mixed thoroughly.
When done, add the lime juice and heat it for a few minutes before serving.