Wednesday, 16 November 2011

Lauki Chana dal

lauki chana dal

My mom used to make lauki chana dal a lot. She calls it ghiya chane ki dal. My father and I shared same liking for bottle gourd so it was made often. My recipe is slightly different than my mom as unlike her, I temper it with onion, tomatoes and garlic. This dish has both vegetable and lentil so it makes wholesome meal with roti or rice.
Recipe of lauki chana dal
1 medium lauki (bottle gourd, ghiya, doodhi) of 200- 250 grams
1 cup chana dal (Split Bengal gram)
2 medium tomatoes- chopped
1 medium onion- chopped
3-4 cloves garlic
1 inch piece ginger
1/2 tsp cumin seeds
A pinch of asafoetida
1/2 tsp turmeric powder
1/2 tsp red chilli powder
Salt to taste
1 tbsp ghee (clarified butter)
1. Wash and soak chana dal for 1 hour. Peel, wash and cut lauki into 1/2 inch cubes. Crush garlic and ginger together.
2. In a pressure cooker, place channa dal, lauki pieces, enough water, salt, turmeric and red chilli powder. Cook till chana dal gets soft.
3. Heat ghee in a pan and add cumin seeds. When they change color, add hing. Add onion and sauté till they are translucent.
4. Add ginger- garlic paste and sauté for a minute. Add tomatoes and cook till they are soft and pulpy.
5. Add this tempering (tadka) to the boiled dal and cover the lid. Simmer for few minutes and garnish with chopped coriander leaves. Serve hot.

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