INGREDIENTS:
1 cup Moong dhal
1 cup veggies ( Ridge gourd or Bottle gourd chopped into small 1 cm cubes )
1 tbsp lime juice
1/2 tsp grated ginger
1 tsp turmeric
1 tsp sugar
salt to taste
Tempering:
1 tbsp ghee
1 pinch hing
2 tsp chopped curry leaves
1 tsp cumin seeds
2-3 green chilies slit lengthwise
Cilantro as needed
DIRECTIONS:
Rinse dhal and soak in water for at least a couple of hours. This will cook the dhal faster on the stove. I use stove top for moong dhal so that the dhal does not get too mushy.
Start cooking dhal on stove. After about 20 mins when it is 3/4th done, add veggies and cook for another 10 mins until dhal is fully cooked but not dissolved and mushy. Add sugar and lime juice,salt,turmeric and ginger.
Warm ghee, add cumin seeds and curry leaves. When seeds are golden brown, add the remaining tempering items for 1 minute and add this to the dhal.
CREDITS/NOTES:
Recipe by my cousin Sharivari Rao
Variation: add 1 bunch chopped dill leaves to tempering and mix in with cooked dhal.