Padval or snake gourd is much loved by us. The long cylindrical vegetable, only available at large Indian grocery stores, is spongy and hollow inside. Mum used to stuff it with potatoes, but I usually slice it in half moons and add it to moong dal, whole mung beans, for a thick and hearty dal accompaniment to rice.
The dal is soaked in plentiful water for a few hours. I roast and grind dry coconut, red chiles, coriander seeds, cumin seeds, sesame seeds, mustard seeds, peppercorns, cinnamon and cloves. Shahjeera and asafoetida, spluttering in hot oil, starts the dal. The soaked moong and padval half moons saute in the same oil. Water is added. The saucepan is covered and the dal cooks quickly. Roasted powdered spices are sprinkled over the cooked dal. Test for seasoning. Make some rice. The meal is ready.
MOONG DAL AND PADVAL AMTI
Serves 4
DF,VG, WF, VG, EF
3/4 cup Moong Dal
1 small Padval or Snake Gourd
2 dry Red Chiles
1/2 cup dry Coconut Powder
1 tablespoon Coriander Seeds
1 tablespoon Sesame Seeds
1 teaspoon Cumin Seeds
1/2 teaspoon Mustard Seeds
8 Black Peppercorns
2 Cloves
1 inch Cinnamon Stick
3 tablespoons Canola Oil
1/2 teaspoon Shahjeera
1/4 teaspoon Hing or Asafoetida
1/2 teaspoon Kosher Salt
Cilantro to garnish
Soak moong dal in plenty of water for 2 hours.
Cut padval lengthwise in half. Use a spoon to scrape out the soft interior. Cut padval into 1/4 inch thick half moons. Rinse and drain well.
Place a cast iron pan over a high flame. Add 1 tablespoon oil to pan.
Add dry coconut, red chiles, coriander, cumin, sesame, mustard, cloves, cinnamon and peppercorns to pan. Saute till fragrant and brown, about 5-6 minutes.
Cool spices for a bit and then grind into a powder.
Heat remaining oil in a saucepan.
Add hing and shahjeera to hot oil. Shahjeera should sizzle for a few seconds.
Drain moong beans and add to saucepan along with padval slices.
Season with salt.
Add enough water to cover the dal and padval. Bring to boil. Partially cover the saucepan and cook the dal for 15-20 minutes or till soft.
Uncover and stir in the roasted powder.
Cook over a low flame for a few minutes more.
Garnish with fresh cilantro.
Serve with rice.
Snake gourd and dal go together rather well. The roasted spices add punch. Liberally spooned over hot rice, it hits that sweet spot.
3/4 cup Moong Dal
1 small Padval or Snake Gourd
2 dry Red Chiles
1/2 cup dry Coconut Powder
1 tablespoon Coriander Seeds
1 tablespoon Sesame Seeds
1 teaspoon Cumin Seeds
1/2 teaspoon Mustard Seeds
8 Black Peppercorns
2 Cloves
1 inch Cinnamon Stick
3 tablespoons Canola Oil
1/2 teaspoon Shahjeera
1/4 teaspoon Hing or Asafoetida
1/2 teaspoon Kosher Salt
Cilantro to garnish
Soak moong dal in plenty of water for 2 hours.
Cut padval lengthwise in half. Use a spoon to scrape out the soft interior. Cut padval into 1/4 inch thick half moons. Rinse and drain well.
Place a cast iron pan over a high flame. Add 1 tablespoon oil to pan.
Add dry coconut, red chiles, coriander, cumin, sesame, mustard, cloves, cinnamon and peppercorns to pan. Saute till fragrant and brown, about 5-6 minutes.
Cool spices for a bit and then grind into a powder.
Heat remaining oil in a saucepan.
Add hing and shahjeera to hot oil. Shahjeera should sizzle for a few seconds.
Drain moong beans and add to saucepan along with padval slices.
Season with salt.
Add enough water to cover the dal and padval. Bring to boil. Partially cover the saucepan and cook the dal for 15-20 minutes or till soft.
Uncover and stir in the roasted powder.
Cook over a low flame for a few minutes more.
Garnish with fresh cilantro.
Serve with rice.
Snake gourd and dal go together rather well. The roasted spices add punch. Liberally spooned over hot rice, it hits that sweet spot.
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