Its NOT Dalcha.


First dry roast and grind up some coconut, dry red chilly, coriander seeds, curry leaves, cumin and fennel seeds. Soak some mung daal and masoor daal for 15-20 minutes. You can use other pulses but they may need to be soaked overnight.


To make the meat tender, rub into it some turmeric, salt and ginger garlic paste and pressure cook. When meat is tender add everything i.e chopped bottle gourd, pulses and the masala. Then pressure cook again for a whistle or two. You may need to add water before pressure cooking as these are mostly dry ingredients and bottle gourd is very stingy with releasing its water content.

Garnish with fresh coriander.

Moong & Bottle Gourd

This recipe needs good quality ghee. Without this key ingredient, it will fail.

In heated ghee add cumin, green chilly and garlic. Saute for a minute and add soaked Moong Daal. Soaked for thirty minutes is more than enough.

Saute for three to four mins and taste it. It should be soft and without any raw taste. Add chopped coriander, salt, turmeric powder, coriander powder and a chopped up bottle gourd. Mix and then cook covered on low heat for ten to fifteen mins. Do keep checking if it’s drying up and if needed sprinkle a little water.

Best part is when you open the lid and the amazing aroma fills the kitchen.