Marrow and lentils curry

• Bottle gourd (Dudhi) or Marrow - 1 small or 1/2 large
• Mung dal - 75g or 1/3 of a teacup
• Turmeric powder - 1/8 tsp
• Dry red chilli - 2 for medium spicy or 3 for very spicy
• Grated coconut - 2 tblsp
• Cumin (jeera) - 1/2 tsp
• Fennel seeds - 1 tsp
• Curry leaves - few (optional)
• Oil - 2 tsp
• Ghee - 2 tsp
• Black Mustard seeds - 1/2 tsp
• Salt - to taste
• Water - as required

1. Rinse the dal and drain it.
2. Peel off the vegetable, cut it diagonally and chop it into 2cm cubes.
3. ** Heat a pressure cooker pan on the stove.
4. ** Add dal, about 150ml of water and half the turmeric powder.
5. ** Cover and pressure cook. Switch off after first whistle and open when the pressure is gone. Do not open the pressure cooker when there is any pressure left.
6. In a separate pan, cook the vegetable with salt, water and rest of the turmeric powder.
7. Heat a frying pan.
8. Add coconut, cumin (jeera), fennel seeds and chilli. Fry for about 1-2 minutes.
9. Grind them when they are cold enough.
10. Add the ground mix and cooked dal to the pan of cooked vegetables and let it cook for about 1-2 minutes.
11. Heat a frying pan. Add oil. Add mustard seeds and curry leaves.
12. Add the above seasoning to the cooked vegetables and dhal pan.
13. Add Ghee, stir and serve.

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.

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