Red Lentil Dhal
Masoor di Dhal
This is one amazing vegetable. Thing is, it’s been lumbered with the name 'bitter gourd' which is a turn-off for most people straight away. Yes, it does have an acquired taste. But when it's cooked in the traditional Punjabi style the bitterness is balanced with the spiced, tangy onion stuffing and the crisp, crunchy texture of the toasted gourd seeds. That and the the soft flesh of the vegetable makes a lovely combination.
For the real hard core Indian food fanatics out there, try this dish with roti and a red lentil dhal to really push your taste boundaries.
As a kid I hated these things (I said, it’s a taste you grow into) but I think that had more to do with the fact that my dad would continuously tease us and say he was eating stuffed mice, which is exactly what they looked like when I was five!
This vegetable was incredible difficult to come by back then so there was always a real excitement in the house when my mum cooked them. Today, gourds are available in supermarkets and Indian grocers so do give them a go!
|Typical values*||per Serving|
|of which saturates (g)||1|
|of which sugars (g)||5|