As we step into the new year with new hopes and aspirations ,I wish you all the very best. Today I am sharing a very quick and easy one pot SNAKE GOURD AND CAPSICUM DAL recipe that is so delicious and lip smacking . I have used small white Snake gourd here. It is so comforting when served with Steaming hot rice , carrot stir fry ,some papad and pickle. It is pouring in this part of the world everyday . On weekends this is my go-to meal as I enjoy with family.
Some Facts about Snake Gourd:
- It is a vine plant that climbs up a tree and then unfurls its flowers and fruits to hang down to the ground.
- It is known to be good for Digestion
- Due to high fiber content it is good for Digestive Issues.
- Snake Gourds are known to boost Immune system also helps to detoxify.
- Very easy to Cook
Some facts about Masoor Dal:
- Masoor dal is known to have many health benefits.
- It is known for good oral health
- It has Antioxidants ,Anti-inflammatory and Antimicrobial properties
- Masoor dal is also known to have high Fiber and Protein contents.
- It is also known to be good for Heart Health.
- Masoor dal works best for Snake Gourd and Capsicum Dal
SNAKE GOURD AND CAPSICUM DAL
Equipment
- 1 Chopping Board
- 1 Pressure Cooker
- 1 Small Pan for Tadka /Tempering
- 1 Spatula
- 1 Knife
Ingredients
- 1 Cup Masoor Dal About 180 ML Cup
- 1 No Small White Snake Gourd Cut into Semi Circles About 200 ML Cup full
- 1 No Green Capsicum cut into medium chunks
- 1/2 Cup Finely Chopped fresh Coriander
- 1 Tsp Finely Chopped Fresh Ginger
- 2 Nos Green Chilies finely chopped
- Salt to taste
- 1/2 Tsp Dry Mango Powder / Amchur Powder
For Tempering
- 1 Tbsp Ghee
- 5 No Curd Chilies
- 1 Tsp Panch Phoran
- 1/2 Tsp Asafoetida
- 1 Sprig Curry Leaves (Optional)
Instructions
- Soak Masoor dal for about 10 minutes.
- Add 2 Cups water to the Pressure Cooker. Once it comes to boil add washed Masoor dal , chopped white snake gourd, fresh coriander , chopped fresh ginger , finely chopped green chilies. Close the lid
- Pressure cook upto 3 whistles.
- Once the cooker pressure is released , open the cooker lid , add salt and amchur powder, 1/4 Cup water. Turn on the heat and give it a nice mix and let it simmer for about 5 minutes.
- Turn off the heat.
- Heat ghee in a small pan
- Fry the Curd chilies and once they are done , add Panch phoran and Asafoetida. Once the mustard seeds splutter ,turn off the heat .
- Pour this tadka / Tempering over the dal.
- Serve hot with Cooked Rice ,pickle and Papad / Sandige or any Indian Flat bread.
Notes
- This is a nutritious dal . You can use Moong dal or Toor Dal as well.Â
- A mix of all three dals also works fine
- You can use any variety Snake gourd .
- Ridge gourd also works fine .
- Do Not use Garlic in this dal. Flavors of Ginger is the highlight in this dal.
- I did not have Curry leaves hence not used. You can use it for tempering if you have.
- Do not miss the ghee in the tadka for elevating the flavors of this dal.
- If you add dal when the water starts to boil then the dal will not stick to the base of the cooker or burn. This is a very Important tip I had learnt from my mom.I directly boil dal and vegetables in the cooker sometimes.
If you try my recipe and love it , then please share some pictures of your dish with me. Kindly rate the recipe below, and give your valuable feedback in the comment section.
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Such a comforting dal this with snake gourd , Preethi. We usually make thovve with this veggie but the panch phoran tempering looks and sounds fab ! Loving this entire platter 🙂
Thank you Kalyani . It is very flavourful. Do try it out sometime. I am so glad you liked it . It’s a slight change from our regular recipes.
Finally we got one snake gourd and made the most satisfying recipe with your recipe. We had it with rice for a satisfying Sunday lunch.
I am so glad you loved it Seema . Thank you .
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