Name: Lauki–Moong Dal
Yield: 4 servings
Ingredients: Moong dal, yellow split — ¾ cup (150 g); Bottle gourd (lauki) — 2 cups, 1-cm cubes (300 g); Water — 3⅓ cups (800 ml); Turmeric powder — ¼ tsp (1 g); Rock salt (sendha namak) — ¾ tsp (4 g); Ghee (cow) — 1 tbsp (15 g); Cumin (jeera) — ½ tsp (2 g); Asafoetida (hing) — 1 pinch (0.3 g); Ginger, fresh — 2 tsp grated (10 g); Coriander seed / powder — 1 tsp powder (2 g); Coriander leaves — 2 tbsp (8 g); Lemon juice — 2 tsp (10 ml)

Serves: 4
Portion: 1 katori (≈180 g)
Time: Cook 30 min
Texture: Soft
Season: Spring–summerApril
Dosha: Vata
Pitta
Kapha
Cooling, tridoshic

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Moong dal, yellow split	¾ cup	150 g	750 g
Bottle gourd (lauki)	2 cups, 1-cm cubes	300 g	1500 g
Water	3⅓ cups	800 ml	4000 ml
Turmeric powder	¼ tsp	1 g	5 g
Rock salt (sendha namak)	¾ tsp	4 g	20 g
Ghee (cow)	1 tbsp	15 g	75 g
Cumin (jeera)	½ tsp	2 g	10 g
Asafoetida (hing)	1 pinch	0.3 g	1.5 g
Ginger, fresh	2 tsp grated	10 g	50 g
Coriander seed / powder	1 tsp powder	2 g	10 g
Coriander leaves	2 tbsp	8 g	40 g
Lemon juice	2 tsp	10 ml	50 ml

Method

How to cook it

Step 1: Wash moong; soak 15 minutes.
Step 2: Pressure-cook moong, lauki, water and turmeric — 3 whistles.
Step 3: Whisk lightly so lauki blends into the dal.
Step 4: Tadka: ghee, cumin, hing, ginger, coriander powder; pour in, add salt, simmer 3 minutes.
Step 5: Finish with coriander and lemon.