Bottle Gourd and Toor Daal (Pigeon Peas) Curry

Bottlegourd and Pigeon Peas Recipe

This is a delicious and easy to prepare recipe that goes well with chapati (bread), porridge or rice. You can have it at any time of the day as it is balancing for all the three doshas.

We have used bottle gourd in here, however you can replace the bottle gourd with any other gourd as snake gourd, hairy gourd, winter melon or even ridge gourd. All of them will give an equally delicious recipe that you can savour.

Nutrition and Consumption

Bottle gourd and pigeon is a delicious and super nutritious meal option that covers all of your nutritional needs. It is a dense source of minerals, vitamins and antioxidants. Also, it is packed with proteins to support balance of hormones and weight loss

This recipe is recommended for children, pregnancy, menopause, diabetics, PCOS and generally for all age groups. It is balancing for all the three dosha and related imbalance disorders.

The Recipe

Print Recipe

Bottle Gourd and Toor Daal (Pigeon Peas) Curry

Botle gourd with toor daal is a delicious meal option that is packed in minerals, vitamins and proteins. It is super easy and quick preparation for lunch or dinner. Ideal for Diabetics, PCOS, pregnancy, children and for anybody who enjoys healthy and delicious meals.

Prep Time10 minutes mins

Cook Time20 minutes mins

Course: Main Course

Cuisine: Indian

Diet: Diabetic, Low Calorie, Vegan, Vegetarian

Keyword: bottle gourd

Servings: 4 people

Author: Nidhi Bansal

Cost: $5

Equipment

• Pressure Cooker

Ingredients

• 1½ cups Yellow pigeon peas (toor daal) can also be replaced with yellow mung beans or red lentils
• 1 Medium Bottle Gourd about 250 g
• 1½ tsp Mustard Seeds
• 1½ tsp Cumin Seeds
• 1½ tsp Turmeric Powder
• 1½ tsp Coriander Seeds Powder
• 2 tbsp Ghee Or any pure cooking oil
• 1 pinch Asafetida
• 2-3 sprigs Curry Leaves
• 2-3 sprigs Fresh coriander leaves for garnishing
• 1 Medium Onion
• 1½ Medium Tomato
• 2 Garlic Cloves
• 1½ tsp Salt To taste

Instructions

Preparing the Beans and Leaves

• Wash and soak the beans for about 30 mins.
• Wash the bottle gourd. Peel it and cut into small cubes (1/2 inch). Alternatively, you can also put it in food processor to grate it.
• Wash the curry leaves and coriander leaves. Keep aside separately.
• Finely chop onion and garlic. Keep aside.

Preparing the curry

• Heat the pressure cooker and add ghee. When ghee is hot, add in asafetida, mustard seeds and cumin seeds.
• Let the seeds crackle. Now add in curry leaves, chopped onion and garlic. Mix well and let it turn golden brown.
• Add in turmeric powder, salt, and coriander seeds powder. Stir for another few seconds.
• Now add chopped tomato, mix well for about a minute. This will make tomatoes mushy and soft.
• Now add cut bottle gourd, soaked pigeon peas and 3 cups of water.
• Close the pressure cooker and bring the heat to medium or low.
• Let the mix cook for 7-10 minutes or till you get 2 whistles. Close the heat.
• Sprinkle chopped coriander leaves, cumin seeds powder and black pepper.
• Serve hot with rice or chapati. Enjoy!
  

Notes

This recipe can also be made in a slow cooker or rice cooker as we have used yellow beans in here. Simply soak the yellow beans for about 3-4 hours to reduce the cooking time.