Lauki Chana Dal

Ingredients

• 2 tablespoons ghee
• 1 teaspoon cumin seeds
• 1 tablespoon finely chopped ginger (or 1 tsp ginger garlic paste)
• 3 to 5 green chillies (slit)
• 1 medium onion (finely chopped)
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1/2 teaspoon garam masala
• 1 pinch asafoetida (hing)
• 2 medium-sized tomatoes (finely chopped)
• 1/2 cup chana dal (washed and soaked for at least an hour hour in lukewarm water)
• 350 grams chopped bottle gourd (approx 2 cups)
• 1 cup water ( for pressure cooking)
• Fresh coriander leaves (chopped)
• 1 teaspoon kasuri methi (dried fenugreek leaves, crushed between hands)
• salt to taste

Instructions

1. 1

   Heat ghee in a pressure cooker on medium flame.

2. 2

   tadka: Add cumin and let it crackle.

3. 3

   saute: Add the ginger and green chillies and sauté for a couple of minutes.

4. 4

   saute: Add the onions and sauté till they become translucent.

5. 5

   saute: Add all the ground spice powders and fry for a few minutes until fragrant.

6. 6

   saute: Add the tomatoes and sauté till the tomatoes soften and the oil start releasing from the onion-tomato masala.

7. 7

   season: Add the soaked chana dal, the chopped bottle gourd, salt and water and stir.

8. 8

   cook: Cover with the lid and pressure cook for 1 whistle on a high flame reduce the flame to medium and cook for two to three more whistles. Do not open until the pressure releases on its own.

9. 9

   simmer: Open the lid and check its consistency and bring it to desired consistency by simmering to make it thick or adding more water to make it thin.

10. 10

    garnish: Add the chopped coriander leaves and crushed kasoori methi and a sprinkle of garam masala.

11. 11

    Serve lauki dal hot with any Indian flatbreads or rice.