Ingredients

• 75g - split mung dal without skin, dry fried and soaked in water for 15 min.
• 250g - snake gourd, lightly scraped and cut into small pieces (discard seeds)
• Salt
• 2 tsp - oil
• 1/2 tsp - cumin/jeera
• 6 to 8 curry leaves
• 1 tsp - chopped, coriander
• 1 tsp - red chilli powder
• 1 red chilli, broken into pieces
• 5 garlic cloves, crushed roughly
• 1 tbsp - desiccated coconut powder
• Asafetida/hing a pinch (optional)
• Turmeric powder/haldi, a pinch
• 1/4 tsp - mustard seeds

How to Make Microwave snake gourd and mung dal curry

• Mix snake gourd pieces, drained mung dal, salt and haldi in a microwave safe bowl with a little water.
• Micro high for 6 mins, stirring once after every 2 mins.
• Take oil in another microwave safe bowl, add mustard, jeera, red chilli, hing and curry leaves.
• Micro high for 1.5 mins, add red chilli powder to hot tempering, mix well.
• Add this to the first bowl, mix well and micro high for 1 min.
• Add chopped coriander and coconut powder, mix well and remove.