A very simple & healthy dal
recipe from North India. It is very light & tasty & can be enjoyed
either in lunch or dinner.
Ingredients (Serves 4)
2 cups chopped bottlegourd/ghia or lauki
¼ cup chana dal/split bengal gram
2 medium tomatoes, finely chopped
1 green chili, chopped
½ inch ginger, finely chopped
½ tsp cumin/ jeera
¼ tsp turmeric powder/haldi
3 tsp saunf-dhaniya powder
a pinch of asafoetida/hing (optional)
1 cup water for pressure cooking
1 tsp ghee
2 tbsp chopped coriander leaves
salt as required
½ tsp garam masala powder
For Tadka
1 tsp ghee
5-6 curry leaves.
1/2 tsp mustard seeds
¼ tsp red chili powder
Method
Rinse & soak the chana dal for atleast 45 mins to 1 hour. drain & keep aside.
Heat ghee in a pressure cooker & crackle the cumin first.
Add the ginger & green chilies & saute for 10 seconds.
Add tomatoes & all the dry spice powders. Sauté till the tomatoes soften.
The ghee should start releasing from the tomato masala.
Now add the chana dal & chopped lauki/bottle gourd & salt. Pour water & stir.
Cover with the lid & pressure cook for about 4-5 whistles on a high flame.
When the pressure drops on its own, remove the lid & mash it a little.
The curry has a medium consistency.
Add tadka & garnish with coriander leaves.
Serve hot with phulkas or rotis & steamed rice.
For Tadka
Take ghee in ladle, heat on medium flame.
When ghee is hot enough, remove from flame & add mustard seeds, curry leaves, & red chilli powder.
Add to ready dal & stir.
Tips
* To make the curry in a pan, add about 1.5 cup water & cover & cook. If the water dries up whilst cooking you can add some more water. But I would still recommend the use of pressure cooker for healthy cooking.
* Bottle gourd or lauki should be fresh.
* I use my home made saunf-dhaniya powder in all my recipes, it gives very nice flavour.
Ingredients (Serves 4)
2 cups chopped bottlegourd/ghia or lauki
¼ cup chana dal/split bengal gram
2 medium tomatoes, finely chopped
1 green chili, chopped
½ inch ginger, finely chopped
½ tsp cumin/ jeera
¼ tsp turmeric powder/haldi
3 tsp saunf-dhaniya powder
a pinch of asafoetida/hing (optional)
1 cup water for pressure cooking
1 tsp ghee
2 tbsp chopped coriander leaves
salt as required
½ tsp garam masala powder
For Tadka
1 tsp ghee
5-6 curry leaves.
1/2 tsp mustard seeds
¼ tsp red chili powder
Method
Rinse & soak the chana dal for atleast 45 mins to 1 hour. drain & keep aside.
Heat ghee in a pressure cooker & crackle the cumin first.
Add the ginger & green chilies & saute for 10 seconds.
Add tomatoes & all the dry spice powders. Sauté till the tomatoes soften.
The ghee should start releasing from the tomato masala.
Now add the chana dal & chopped lauki/bottle gourd & salt. Pour water & stir.
Cover with the lid & pressure cook for about 4-5 whistles on a high flame.
When the pressure drops on its own, remove the lid & mash it a little.
The curry has a medium consistency.
Add tadka & garnish with coriander leaves.
Serve hot with phulkas or rotis & steamed rice.
For Tadka
Take ghee in ladle, heat on medium flame.
When ghee is hot enough, remove from flame & add mustard seeds, curry leaves, & red chilli powder.
Add to ready dal & stir.
Tips
* To make the curry in a pan, add about 1.5 cup water & cover & cook. If the water dries up whilst cooking you can add some more water. But I would still recommend the use of pressure cooker for healthy cooking.
* Bottle gourd or lauki should be fresh.
* I use my home made saunf-dhaniya powder in all my recipes, it gives very nice flavour.
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