Kantola is also known as Kakooras, Kakrol, Kheksi, Spiny Gourd etc. It belongs to the bitter gourd family. It has its own health benefits. This low calorie vegetable is very rich in proteins, fiber, and iron. It prevents stomach disorders. It is a good anti-oxidant. It is claimed that this vegetable is good in controlling even cancer. It makes a very good tasty dish.
Kantola (Spiny Gourd) – 200 Gms (cut them into quarters)
Chopped Coriander Leaves – 2 tbsp
To cook the Dal:
Green Gram / Moong Dal – ¼ cup
Masoor Dal / Orange Lentil – ¼ cup
Turmeric Powder – ¼ tsp
Salt – to suit taste
Finley chopped Onion – 1
Green Chillies – 3 (chopped)
Water – 1 ½ cups
Oil or Ghee – 1 tbsp
Mustard Seeds – 1 tsp
Cumin Seeds – 1 tsp
Asafoetida – 1/8 tsp
Turmeric Powder – 1 pinch
Red Chilli Powder – ¼ tsp
Curry Leaves – from 1 twig
Wash and rinse the Masoor Dal and Moong Dal. Drain the water.
Take the Dals, Onion, Green Chillies, Salt, Turmeric Powder and the chopped Spiny Gourd in a pressure cooker.
Add 1 ½ cups of water and cook for 3 to 4 whistles in the pressure cooker in medium flame. Switch off the flame.
As soon as the pressure drops, open the pressure cooker. Mix all the Dal and other ingredients. Keep aside.
Heat the Oil or Ghee in a pan. Crackle the Mustard Seeds and Cumin Seeds in it. Add the Curry Leaves. In a few seconds, add Asafoetida, Chilli Powder and Turmeric Powder.
Stir and add the cooked Dal immediately to it. Simmer for 3 to 4 minutes in low to medium flame. Adjust Salt, if required.
Add Coriander Leaves.
Mix and transfer to a serving bowl.
This Dal will go very well with Roti, Chappati, and Steamed Rice etc.
You can also make this dish with just Masoor Dal or just Moong Dal.