Lentils and Bottle Gourd (Dal and Doodhi)
- Leander Fernandes
- May 18
- 2 min read
A wholesome, comforting dal preparation made with a mix of lentils, bottle gourd, and spring onions — perfect with rice, papad, and a fresh salad.
Ingredients
250 grams mixed lentils (a combination of tuvar dal and whole masoor dal)
600 grams bottle gourd (doodhi) – yields approximately 400 grams after peeling and chopping
140 grams spring onions (tiny onion bulbs with greens) – keep the bulbs whole and chop the greens separately
6 to 7 green chillies, or as per taste
15 grams ginger, finely chopped
20 grams garlic cloves, mashed
1 tomato, sliced
1 tsp turmeric powder
1/4 tsp pepper powder, or to taste
1/4 tsp asafoetida (hing) powder
Salt, to taste
1/4 cup coriander leaves, finely chopped
Oil, as needed for sautéing
Method
1.Soak the mixed dal in enough water for a few hours. Wash and drain before cooking.
2. In a pressure cooker, heat a little oil. Add the chopped ginger and mashed garlic. Sauté until light golden.
Add the chopped green chillies, followed by the onion bulbs and their tender stalks. Add 1 tsp salt and sauté lightly.
3. Add the soaked and drained lentils. Pour just enough water to cover the dal. Bring to a boil, then simmer for 2 minutes.
4. Add the chopped bottle gourd, turmeric powder, pepper powder, and asafoetida. Mix well and add a little more water if needed.
Pressure cook on high for 2 whistles.
5. Once the pressure releases, add the chopped spring onion greens and coriander leaves. Adjust salt if needed and cook for another 2 minutes.
To Serve:
Enjoy hot with steamed rice, crispy papad, and a fresh salad on the side.
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