Snake Gourd and Lentils with Mustard Seeds

Name: Snake Gourd and Lentils with Mustard Seeds
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Malaysia
Ingredients: ½ cup (100 g) dried yellow lentils, rinsed thoroughly; ½ teaspoon turmeric powder; 2 cups (500 ml) water; 1 snake gourd, summer squash or zucchini (about 500 g/1 lb); 1 snake gourd, summer squash or zucchini (about 500 g/1 lb); 1 snake gourd, summer squash or zucchini (about 500 g/1 lb); 2 tablespoons oil; 1 tablespoon brown mustard seeds; 4 shallots, sliced; 1 clove garlic, sliced; 1 teaspoon salt; 1 sprig curry leaves; 2 red chillies, deseeded and sliced

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

The Food of Malaysia

By Wendy Hutton

Published 2022

About

Colours and textures contrast beautifully in this southern Indian dish. Snake gourd is very popular with Indian cooks throughout Southeast Asia and should be eaten when young. As the snake gourd has a bitter taste, it is often regarded as a tonic and is used in traditional medicine.

Ingredients

½ cup (100 g) dried yellow lentils, rinsed thoroughly
½ teaspoon turmeric powder

Asia
Malaysia
India
Side dish
Vegan
Gluten-free

Method

Mix the lentils and turmeric powder in the water and simmer, uncovered, in a saucepan for 15 minutes or until the lentils are soft. Drain the lentils and set aside.
While the lentils are cooking, prepare the gourd. Halve the gourd lengthwise, discard the pulpy centre and cut crosswise into ½ cm (½ in) slices.
Heat the oil in a skillet and stir-fry the mu