Its been quite some time since I posted a recipe, partly since I have been hard pressed for time, and partly coz I have been forgetting to click pictures of my recipes ๐Ÿ™‚ Being too tired or not having the time to cook a meal, but for health reasons wanting to avoid ordering food from restaurants, is what leads to innovation. Over the last one month, I have made many recipes for the first time, which were made in a span of half an hour and have been onepot complete and healthy meal options. But unfortunately I forgot to click pictures and hence couldn’t post those recipes. 

Though these one pot meals are quick, healthy and complete, they do not compromise on the taste. Most of the times, the combinations used are such that the legumes and lentils that we love are combined with a veggie which we are not particularly fond off. In todays recipe I have used whole Masoor or brown lentil and bottle gourd. As much as we love masoor, we dislike bottle gourd. When one has been cooking for years, one generally gets a hang of what combinations will work and what will not. Though I am not a big fan of dudhi, I knew this combination would work and it did ๐Ÿ™‚ I have used Maharashtrian Goda Masala, which tastes really awesome with whole masoor. It gives the whole dish a unique taste. This is the key ngredient in this recipe and I have doubts if any other masala will work as well.

For those who are not used to Goda masala, do try it atleast once in your cooking and  it will become a permanent member in your pantry. Goda masala is generally used for recipes which use masoor, mung, matki etc. You can make it dry or in the form of gravy. 

Level Easy

Ingredients

1 cup Soaked rice (white/brown/basmati) soaking is optional

3/4 cup whole soaked masoor

2 cups chopped bottle gourd (without peeling)

2 chopped onions

2 chopped tomatoes

1/2 tbsp mustard seeds

1/2 tbsp cumin seeds

10-12 curry leaves

1/2-1 tbsp oil/ghee

1 tsp fenugreek seeds

1/2 tsp asafoetida

10-12 garlic cloves

2-3 tbsp Maharashtrian Goda masala (many brands available, my favourites for Maharashtrian masalas- Bedekar, Kpra and Pallavis spices)

Salt

Water

Method

  1. In a pressure cooker, heat some oil. Once it is hot, add mustard seeds, cumin seeds, fenugreek seeds, curry leaves, asafoetida. Mix well amd then add chopped onions.
  2. Once the onions turn translucent, add chopped tomatoes. Saute for few minutes and add chopped bottle gourd and chopped garlic. Mix well.
  3. Add soaked masoor, rice, salt and goda masala. Fry for five minutes. Then add 2.5 cups of water (preferably hot)
  4. Close the lid and let it cook till 3-4 whistles. Once the pressure releases, open and stir the rice. Add chopped corainder if required. I have skipped it.
  5. Voila , the rice is ready in flat half an hour ๐Ÿ™‚
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