Recipe - Green moong lentil stew and bottle curry with finger millet bread and Spinach Gallet

INGREDIENTS

FOR LENTIL

• Green moong lentil  - 50 gms
• Asafoetida - 01 gms
• Salt  - 02 gms
• Cumin seeds - 01 gms
• Coriander powder - 02 gms
• Oil - 05 ml
• Coriander leaves - 02 gms
• Tomato julienne - 02 gms

FOR BOTTLE GOURD

• Bottle gourd dices - 100 gms
• Salt - 02 gms
• Turmeric powder - 01 gms
• Coriander powder - 01 gms
• Cumin seeds - 01 gms

FOR SPINACH GALLET

• Grated potato - 50 gms
• Ginger - 02 gms 
• Garlic - 02 gms
• Spinach paste - 50 gms
• Salt - 02 gms
• Coriander powder - 01 gms
• Cumin powder - 01 gms
• Turmeric powder - 01 gms
• Oil - 05 ml

FOR FINGER MILLET BREAD

• Finger millet flour - 100 gms
• Salt - 02 gms
• Clarified butter - 05 ml

METHOD
For lentil

1. Boil the lentil with little salt and turmeric
2. Now temper it with cumin seeds and asafoetida, add seasoning and finish with julienne of tomatoes and chopped coriander

For bottle gourd curry

1. Cook bottle gourd with salt and turmeric powder
2. Now temper it with cumin seeds, add seasoning and finish it with chopped coriander

For spinach gallet

1. Take a wok and add ginger garlic paste, now add spinach paste and let it cook
2. Add all the other ingredients except potatoes
3. Lastly add the potatoes and let the mixture cool down to make a gallets
4. Now pan sear the gallets and serve along with other dishes

For finger millet bread

1. Take flour and add salt to it. Knead the dough and keep it for resting
2. Now make a thin bread of it and cook it on a griddle and apple clarified butter to retain its moisture.
3. Keep covered
4. Now arrange all the dishes in a platter and serve hot

Happy eating!