Sorekai Thovve | Bottle gourd Dal - Karnataka Style
A no-onion, no garlic dal made with bottle gourd and cooked lentils. Tempered with basic kitchen spices. Served with steamed rice / Roti (Flatbreads)
Equipment
- Pressure Cooker or use open pot to cook dal
- Ladle
- Kadai
- Knife
- Cutting Board
Ingredients
- 150 grams Bottle Gourd Cubed
- 1/2 cup Split Green Gram Moong Dal
- 1/8 tsp Turmeric
- 1 tsp salt
- 1/2 tsp Mustard Seeds
- 1/4 tsp Cumin seeds Jeera
- 2 Dry Red Chillies
- 1 sprig Curry Leaves
- 1 Green Chillies opt.
- 1 tsp Oil
- 1 tsp Coriander leaves
- 2 tsp Lemon Juice
- 2 TBSP Grated coconut fresh / Frozen
Instructions
- Take a tender bottle gourd / lauki / Sorekai, wash and peel the lauki, and cut into uniform 1 inch cubes. Do not cut fine as the makes the dal watery.
- Soak the moong dal for 10 mins in 1.5 cups hot water and cook in a separate pan with a dash of turmeric till it turns soft but not too mushy
- In a pan, add the oil. splutter the mustard seeds, cumin seeds, chillies and curry leaves.
- Now add the cubed bottlegourd / sorekai and saute for 1-2 mins.
- Add required salt and cook covered with 1/4 cup water for 7-8 mins till soft but not mushy.
- Now add the cooked dal, adjust salt and spices.
- Finish with grated coconut. Switch off the heat and add the lemon juice.
- Mix and serve immediately with hot steamed rice and some pickle. Tastes great with hot chapatis too.
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