Dudhi (bottle gourd) a vegetable you may or may not have heard of, but one of my favourites along with similar tasting vegetables as courgettes and marrow. Traditionally made into a curry either by itself or with potato.
My mum used to make dudhi and potato masala/filling for dosas. She still puts it into a well known channa dal recipe but I didn’t want it to be too heavy and decided to use split red lentils instead.
Once again my vegetable disguising skills came in handy my boys ate the dal without realising there was dudhi in it. I guess because it was sliced thin and the dal has a lot of flavour which is what they always crave for!
Get some Dudhi today and give it a go if you’ve never used it!
200g red split lentils
1 dudhi peeled and finely sliced into quarters
3 cloves garlic crushed
1 tsp ginger grated
¼ tsp mustard seeds
¼ tsp cumin seeds
Pinch of chilli flakes
Pinch of asafoetida
1 tsp garam masala
1½ tsp sambhar masala
2 tsp ground cumin & coriander powder
⅓ tsp turmeric powder
1½ tsp salt or to taste
Chilli powder to taste
200g tomato passata
1 tbsp sunflower oil
water to boil lentils
Squeeze of lemon juice
• Rinse and boil red split lentils until soft for approximately 10 to 12 minutes. Leave the lentils in the boiled water
• Heat the oil in a large saucepan along with the cumin, mustard seeds and chilli flakes, once they start to sizzle add the chopped dudhi, garlic (2 crushed cloves)and all of the masala seasoning. Mix and cover for 5 minutes on a low to medium heat
• Add the passata, stir and cook for a further 3 minutes on a low heat
• Pour in the boiled lentils with the water but if there is too much water then take some out before combining with the dudhi. Check seasoning at this stage you may need more salt or garam masala
• Lastly stir in the last of the crushed garlic, stir and let the daal simmer for 10 minutes on a low heat. Squeeze a little fresh lemon juice in the end to lift the flavour of the dal
Serve with some fluffy basmati rice and garnish with fresh coriander