By: Ms Apeksha Ekbote, Msc, RD, Chief Dietitian, NephroPlus

A Hyderabadi dish made with Lentils and Bottle Gourd ideally eaten with plain rice or pulav

Portions – 4

Serving Size – 1/2

Ingredients: -

  • Tuvar/Red gram dal – 60gm
  • Bottle Gourd/Kaddu – 100 gm cut into long pieces
  • Slit green chilli -2
  • Curry Leaves – 4-5
  • Tomato – 1 medium finely chopped
  • Onion – 1 small roughly chopped
  • Ginger Garlic paste – 1tsp
  • Cinnamon stick -1
  • Shahjeera -1/4 tsp
  • Bayleaf -1
  • Garam masala powder – ½ tsp
  • Oil – 2 tsp
  • Chilli powder -1/4 tsp
  • Turmeric powder – a pinch
  • Coriander powder -1/4 tsp
  • Tamarind pulp – 5 ml
  • Salt-1/4tsp or as per dietician’s advice
  • Water to pressure cook the dal

 Preparation: -

  • Pressure cook the dal with water for 4-5 whistles. As Bottle Gourd is low in Potassium, you can steam the vegetable and keep it aside
  • Heat oil in a pan and temper with curry leaves, shahjeera, bay leaf and cinnamon After it stops crackling, add the onion and sauté till light brown in colour.
  • Now add the ginger-garlic paste, turmeric powder, coriander powder, garam masala powder and red chili powder.
  • Add the chopped tomato and continue to saute till they are mashed. Add the boiled dal, bottle gourd, salt as advised and tamarind pulp.
  • Simmer on low flame for 2-3 minutes. Add little water if required for the desired consistency to have it with rice. The dal is usually not watery but a semi gravy consistency

NUTRITIVE VALUE FOR RECOMMENDED SERVING

Calories 83.4 Kcal
Protein 3.7 gm
Sodium 154.7 mg
Potassium 294 mg
Phosphorus 59.3 mg

Note: - To further lower the potassium levels, one can leach the red gram/tuvar dal after boiling it.