1/2 cup split chickpea lentils (Wholefoods carries it)
1 bottle gourd (Indian store perhaps)
7-8 curry leaves, each torn in half (Indian store)
1 teaspoon turmeric powder
1 jalapeno, finely chopped
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2 tablespoons oil
Salt to taste
In a small saute pan, add lentils and 2 cups water and bring it to a boil. Cook lentils on low heat for about 20 minutes, or until the lentils have been cooked, make sure you are not mashing the lentils. Each lentil should be separate.
Meanwhile, peel and chop bottle gourd in 1 inch cubes.
Heat oil in a 3 qt saute pan over medium heat.
When the oil is hot, add mustard seeds and allow it to crackle. Then, add curry leaves, jalapenos and cumin seeds, saute for a minute.
Add turmeric powder, 1 tsp salt or as desired, and bottle gourd, mix well.
Cook for about 15 minutes, or until the bottle gourd has been almost cooked.
Add cooked lentils along with whatever stock that has still not dried out, mmix gently and cook for another couple of minutes to bring the flavors together. Serve hot with rotis.