Sorakaya/lauki pappu kura (bottle gourd with moong dal subzi)

 

 

Sorakaya/aanapakaya/lauki/doodhi/ghiya/bottle gourd is available all over India. It is easily digestible and light on the stomach. Boiled lauki is served to babies and also persons convalescing after illness. It is high in certain minerals and vitamins. It is beneficial for diabetics and people suffering from high blood pressure!

As it is, lauki has a bland taste and children do not like it easily. To make it tastier and also more nutritious, you can add either dals (moong/chana etc) or garnish with groundnut powder/sesame powder etc. I am giving a recipe where lauki is cooked along with moong dal.

I normally use microwave to reduce the  cooking time. I am giving directions for both stove top method and microwave cooking.

 

Sabzi made using both the methods. Left half is microwave cooked.
Right half is stove top cooked.

 

  

Ingredients:

•      3 cups sorakaya /lauki pieces
•      1 cup moog dal
•      Salt to taste
•     A few curry  leaves

Seasoning:

•      2 red chiles
•      1/2  tsp. mustard seeds
•      1/2 tsp. jeera seeds
•      A pinch of hing (asafetida)
•      2 tsp. oil

Directions:
Stovetop cooking:

1.      Wash, peel and cut lauki into small cubes.
2.      Soak moong dal in water for about an hour.
3.      Heat pressure cooker and add oil.
4.      When the oil is hot, add red chile, mustard and jeera seeds.
5.      When mustard seeds splutter, add hing and curry leaves.
6.      Add lauki pieces.
7.      Mix it well.
8.      Drain moong dal and add it to the  lauki pieces.
9.      Sprinkle a little water, add salt and mix it well.
10.      Cover and let it cook for one whistle.
11.      Open the cooker when pressure is normal.
12.      Cook on low heat till the extra water evaporates.
13.      When moong dal and lauki pieces are cooked, turn the heat off.
14.      Leave it covered for five minutes and serve.

Microwave cooking:

1.      Place the lauki pieces and moong dal in a microwave safe bowl.
2.      Add a little water.
3.      Cover and cook on medium heat for 3 to 4 minutes.
4.      Check whether lauki pieces and moong dal are partially cooked.
5.      Heat oil in a thick deep pan.
6.      Add chile pieces, mustard and jeera seeds.
7.      When mustard seeds splutter, add hing and curry leaves.
8.      Add lauki dal mixture.
9.      Add salt and stir well.
10.      Lower heat and cook covered for 3 to 4 minutes, till the liquid evaporates.
11.      Turn heat off and leave it covered for a few minutes and serve.