A very simple and everyday curry recipe that can be prepared easily to go with plain rice and pulka.
By: Mrinal Pandit, Chief Dietitian, NephroPlus
Serving Size-1 bowl
Portion Size: 01
Moong dal, split -10gm/2tsp.
Snake Guard- ½ cup
Green Chili, slit - 1No
Crushed Ginger- ½ tsp.
Garlic- 4 small cloves
Dry Red Chilli-2No.
Turmeric Powder-1/4 tsp.
Salt-A dash (0.4gm) As suggested by the dietitian.
Wash the Moong dal and soak in water for 30 mins. Peel, cut the snake gourd into thin half rounds and remove the inner seeds. Keep aside.
In a pressure cooker add moong dal, slice snake gourd, crushed ginger & garlic.
Add 1.1/4 cups water and cook on medium flames for 2 whistles.
Heat oil in pan then add cumin seeds & dry red chilies.
Once cumin seeds change color, add slit green chili & cooked moong dal snake gourd.
Bring the dal to boil and let it cook for 3-4 minutes on medium low flame & remove from heat.
Serve hot with roti/rice.
Nutritional value Per Serving