Bottle Gourd Masoor Curry Recipe

Adding a pulse with your vegetable helps make it a complete meal ! This dish is very flavorful making it a very delicious way to incorporate your proteins and vegetables together.

Nutritional info

  • 22.1 mcg
    Vitamin A
  • 7.0 gm
    Carbohydrate
  • 2.7 gm
    Total Fat
  • 0.5 mg
    Iron
  • 1.7 mg
    Vitamin C
  • 66.4 kcal
    Energy
  • 1.4 gm
    Protein
  • 8.4 mg
    Calcium

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1/2 Chopped Cup(52.0 gm) Bottle Gourd

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1/4 Julienne Cup(29.0 gm) Onion

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1/4 Chopped Cup(39.0 gm) Tomato

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2.0 Tbsp(23.0 gm) Masoor Dal

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1.0 Chopped Tsp(0.92 gm) Coriander Leaves

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1/4 Chopped Tsp(0.62 gm) Garlic

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1/4 Powder Tsp(0.54 gm) Red Chilly

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1/4 Tsp(0.59 gm) Jeera

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0.13 Tsp(0.3 gm) Haldi

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0.13 Tsp(0.37 gm) Hing

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1/4 Tsp(1.0 gm) Salt

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2.0 Tsp(7.0 ml) Oil

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100.0 Ml(100.0 ml) Water
  • Pressure cook 2 tbsp masoor dal and keep aside.

  • Take a kadhai, and heat 2 tsp oil.

  • Add 1/8th hing, 1/4th tsp jeera, 1/4th tsp chopped garlic, 1/4th cup julienne onion and mix well.

  • When the onions turn translucent, add 1/4th cup chopped tomato and mix again.

  • After the tomatoes are mixed well, add 1/8th tsp haldi, 1/4th tsp red chilli powder, a little water and stir.

  • Then add 1/2 cup chopped bottle gourd and mix well.

  • Add a little water and allow to simmer.

  • Once start to simmer, add 2 tbsp cooked masoor dal and stir.

  • Finally season with 1/4th tsp salt and add 1 tsp coriander leaves. Mix well

  • Serve hot with chapatti.