Lauki-masoor dal

When it comes to cooking, I am never consistent. Sometimes I follow recipes to the letter, and other times I vary one or two ingredients to see how it works. And every once in awhile, I try something totally different, but by throwing together whatever strikes my fancy. And surprise, surprise, sometimes they work.
This started out as a conventional lauki subji, but somewhere along the line, I added some masoor dal- not enough to make it a kootu, but enough to make it something quite different from what it started out as. The mint, adds just that additional flavour.

1 medium lauki, deseeded and chopped fine

1 medium tomato, chopped

1 medium onion, chopped

2 tbsp masoor dal

1 inch piece of ginger, chopped fine

1/2 tsp jeera

1/2 tsp haldi powder

1 green chilli 

Cooking oil

Salt to taste

2 tbsp mint.

Method:

Heat the oil in a pressure pan, add jeera, and when it starts spluttering, add onions and ginger, and saute till the onions start turning transparent. Add tomatoes and half the mint, and saute till it turns mushy.

Add chopped lauki, masalas and the masoor dal. Saute for a minute, then add 1 cup water, and pressure cook for 15 minutes. 

Garnish with mint before serving.