Bottle gourd (lauki/dhoodhi) is very easy to digest, and being high in water content is soft and easy to chew when cooked. That’s the reason I made it frequently when Devansh started eating roti-sabzi. I teamed up dhoodhi (lauki) with yellow moong dal as that dal too is easy to digest. I followed my mother’s lauki recipe and made it using her goda masala. I still make dhoodhi sabzi with moong dal when I don’t have sprouted green moong dal ready. Very occasionally, I make dhoodhi with chana dal.
I know a lot of grownups are not crazy about lauki; my husband, Kalpesh, too wasn’t a big fan. However, of late he has cultivates a taste for lauki because of its health benefits. He especially likes the lauki with dana chal recipe. He also likes this lauki recipe with sprouted green moong. I prefer making this version as it’s a simple way to include sprouts in our diet. Sprouted green gram tastes good in salads too but chewing it uncooked requires a bit more effort.
Plus the kiddo eats sabzi in more quantity than kachumber (salad) so his intake of sprouts is higher if I add it in sabzi. My family likes this healthy combination of bottle gourd and sprouted moong. Hope you too like this lauki recipe.
This post was last modified on April 9, 2019 5:05 pm