• Bottle gourd ( Dudhi) or Marrow - 1 small or 1/2 large
• Mung Dal - 75g or 1/3 of a 200ml teacup
• Onion chopped - 2 tblsp
• Tomato - 1/2
• Tinned Coconut milk - 2-3 tsp or thick coconut milk made from 2 tblsp of grated coconut
• Ghee - 1 tsp or Butter - 5g
• Turmeric powder - 1/8 tsp
• Chilli powder - 1/2 tsp
• Ground fennel seeds - 1/2 tsp
• Curry leaves - 5-6
• Oil - 3 tsp
• Water - as required
• Salt - to taste​

​

1. Rinse the dhal and drain it.
2. Cut the Vegetable into small pieces. Chop the onion and tomato.
3. ** Heat a pressure cooker pan on the stove.
4. ** Add dhal, 150ml of water and turmeric powder.
5. ** Cover and pressure cook. Switch off after first whistle and open when the pressure is gone.
6. Now add tomato, Dudhi/Marrow and half the onion to the pan of cooked dhal.
7. *** Cover and pressure cook. Switch off after first whistle and open when the pressure is gone.
8. Now heat a small frying pan on a stove and add oil.
9. Add curry leaves, ground fennel seeds, chilli powder and remaining onion; fry for about 1-2 minutes.
10. Remove the frying pan from heat and place the dhal pan on the stove again.
11. Add the curry leaves seasoning and butter/ghee to dhal curry; cook for few minutes.

1. Heat a 2 ltr saucepan on a high heat.
2. Add dal, about 350ml of water and half the turmeric powder.
3. Once the water starts boiling, simmer the heat, cover and cook for about 35-40 minutes. Leave the lid ajar to stop the water overflowing.
4. Open the lid, stir few times and make sure there is enough water left for the dal to be cooked.
5. Make sure Dal is not overcooked.

1. Add about 100 ml of water for the vegetable to be cooked.
2. Cover and cook on medium heat until the vegetable is cooked. It might take about 10-12 minutes. Every five minutes, open the lid, stir and make sure there is enough water left for the vegetable to be cooked.