BOTTLE GOURD DHAL CURRY || SORAKAYA PAPPU

INGREDIENTS
Bottle gourd - 1 medium peeled, seeded and cubed
Yellow small splited moong dhal - 1/4 cup
Oil - 1 tsp
Mustard seeds - a pinch
Black broken urad dhal - a pinch
Curry leaves - 1 flake
Red onion - 2 slitted
Salt to taste - 3/4 tsp

For ground masala:
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Coconut - 2 tbsp
Cumin seeds - a pinch
Garlic - 2 pods
Small onion - 2 no

METHOD
1. Pressure cook dhal with 1 cup water for 4-5 whistles (or until done) and keep aside
2. Grind the ground masala coarsely once and keep aside
3. Heat a non-stick pan, crackle mustard seeds, followed by urad dhal, curry leaves, and small onions
4. One onion is done, add masala and mix for another minute
5. Add cooked dhal, cubed bottle gourd pieces, salt, 1/4 cup water. Mix well
6. Cover and cook in sim flame until bottle gourd is cooked
7. Add little more water if curry consistency is needed and serve hot with rice