Snake gourd moong dal curry recipe – a simple and quick dal using split yellow lentils and snake gourd vegetable. This snake gourd or pudalangai kootu has no coconut added. There is no onions and garlic too. I rarely make elaborate meals and this snake gourd dal too is an easy and quick recipe.
Snake gourd is one of the vegetables that is widely used in South Indian cooking. I regularly make pudalangai poricha kootu for lunch. Another dish that I make occasionally is chana dal and snake gourd curry to go with rotis or rice.
But sometimes when I don’t want to make a coconut-based dal or dal with loads of masala, I make this light dal. It has yellow moong dal and the snake gourd or padwal added to it makes it more nutritious. A simple tadka or seasoning makes this dal complete.
Snake gourd vegetable is believed to have a cooling effect on the body and is high in water content. Moong dal is easily digestible and rich in proteins. Lets move on to the recipe for easy snake gourd moong dal curry.
how to make snake gourd and moong dal curry step by step
- Wash the moong dal. Peel the snake gour and cut the snake gourd vertically into 2 pieces and discard the inner seeds. Slice the snake gourd into thin half-rounds. Place the moong dal, sliced snake gourd, crushed ginger and sliced garlic in a pressure cooker.
- Add turmeric powder and salt.
- Pressure cook with 1 1/4 cups water for 2 whistles and remove from heat.
- Heat oil in a pan and add mustard seeds and asafoetida. When the mustard seeds pop, add the cumin seeds and dry red chillies. Once cumin seeds change color, add the slit green chilli and cooked moong dal-snake gourd.
- Bring the dal to a boil and let it cook for 3-4 minutes on medium-low flame and remove from heat. Garnish with chopped coriander or cilantro leaves. Snake gourd moong dal curry is ready to be served.
Pudalangai Kootu | Snake Gourd Dal Recipe
Snake Gourd Moong Dal Curry recipe
- 1/3 cup yellow moong dal / pasi paruppu / split yellow lentils
- 2 cups sliced pudalangai / snake gourd / chichinga
- 1 green chilli
- 1/2 tsp crushed ginger
- 3 garlic cloves sliced
- 1/4 tsp turmeric powder
- 2 dry red chillies, broken
- 1/4 tsp mustard seeds
- 1/2 tsp cumin seeds / jeera
- A pinch of asafoetida
- 2 tsp oil
- Coriander leaves for garnishing
- Salt to taste
- Wash the moong dal 3-4 times in water.
- Peel the snake gourd, trim off the ends. Cut the snake gourd vertically into 2 pieces and discard the inner seeds. Slice the snake gourd into thin half-rounds.
- Slit the green chilli and slice the garlic cloves. Crush the fresh ginger.
- Place the washed moong dal and sliced snake gourd in a pressure cooker.
- Add crushed ginger, sliced garlic, turmeric powder and salt. Pour 1 1/4 cups water and pressure cook for 2 whistles. Remove from heat and set aside to let the pressure release by itself.
- Heat oil in a kadai / pan. Add asafoetida and mustard seeds.
- When mustard seeds splutter, add cumin seeds and dry red chillies.
- When cumin seeds change color, add the slit green chilli and the cooked moong dal – snake gourd. If the dal is too thick, add 1/2 – 3/4 cup water. Let the dal come to a boil. Then cook on a medium-low flame for 3-4 minutes and remove from heat.
- Garnish with chopped coriander leaves.
- Snake gourd and moong dal curry is now ready to be served.
- You can boil the snake gourd and moong dal in enough water in a pot instead of pressure cooking.
- Adjust chillies as per your choice or depending on the sharpness of the chillies.
- This dal goes well with rice and chapatis / rotis.
- You could temper the dal with ghee / clarified butter instead of oil.