Lentil + Bottlegourd Salad w/ Dill + Mango

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  1. 300 g lentils
  2. 1 medium-sized bottlegourd (around 250-300 g), diced into ¼ cm pieces
  3. 1 medium sized onion, chopped finely
  4. 5 cloves of garlic
  5. 1 inch ginger
  6. 2 green chillies
  7. 1 tspn cumin seeds
  8. 75 g of fresh dill leaves, washed
  9. 1 small green mango, roughly chopped
  10. Extra virgin olive oil
  11. Salt
  12. Fresh ground pepper (optional)

–        First, cook your lentils for the required cooking time. I used tur dal; so it took me close to 35 minutes to cook them on the stove, without a pressure cooker. Soak them if necessary, beforehand. I cooked them till they still had a bite to them, and did not become mushy

–        Meanwhile, in a tspn of oil, roast cumin seeds, garlic, ginger, and onion. Sauté till onions are transparent, and take the mixture off the heat

–        In the blender/food processor, process dill, green mango, and green chillies, till everything is combined well.

–        Add the cooked lentils to the onion mixture, add the chopped bottlegourd, season, and add the dill and mango dressing, and serve warm.

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