Lauki Chane ki daal
- Preparation and cooking time
- Total time
- More effort
- Serves 4
Ingredients
- 1. A small bottle guard (lauki, almost 500 gm)
2. A cup of Split gram peas(chane ki daal), washed and soaked for 30 min.
- 3. 2 small tomatoes, chopped
- 4. 1 tsp cumin seeds (jeera)
- 5. salt to taste
- 6. 1 tsp Turmeric powder
- 7. 2 tsp oil/ghee
- 8. 2 green chillies (finely chopped)
- 9. 1 large onion (finely chopped)
- 10. small piece of ginger (finely chopped)
- 11. 4-5 cloves of garlic(minced)
- 12. 2 red dried chillies
- 13. 1 tsp garam masala
- 14. 1 tsp red chilli powder
- 15. Cilantro to garnish
- 16. 3 cups of water
Method
- STEP 1Wash lauki and peel it. Dice it into small pieces. Keep aside.
- STEP 2In a pressure cooker, heat 1 tsp oil. Add Cumin seeds and green chillies into it. when they splutter, add tomatoes and saute on a low flame for 3-4 minutes until tomatoes are mushy. You can add little water if the tomatoes start sticking to the bottom of the cooker. Add turmeric and salt to this.
- STEP 3Add lauki and daal with 3 cups of water. Cook till 2 whistles and open after the pressure is gone. Lauki should be whole but very tender, almost mashed with daal.
- STEP 4In a pan, heat 1 tsp oil. Add diced onions and fry till brown. Add ginger, garlic and fry till brown again. Dont overheat or they will burn.
- STEP 5Add this point, add a little bit of salt, broken dried red chillies and a pinch of red chilli powder. This will enhance the taste of this onion, ginger garlic tadka.
- STEP 6Add this tadka into the daal mix and simmer fr 2-3 minutes till its completely absorbed.
- STEP 7Now add garam masala and cilantro and keep daal covered for 5-7 minutes.... Done !
- STEP 8Notes :
- STEP 91. This method can be followed with any daal you want to give a special taste to. Frying tomatoes first and then adding daal into it gives a special taste. The later added tadka gives a crunchy flavour to the daal. Its important toa dd salt in the tadka but at the last so that the crunch of onion and garlic remains intact.
- STEP 102. You can cook it without onion garlic also, just add a pinch of heeng in the tadka before onions.
