Lauki Chane ki daal
Member recipe by nupurk23
Most people dont like lauki, although I am a big fan. I can eat it in its simplest form too. But for those who cant, like my husband, I do cook variety like lauki halwa, sambhar, lauki dosa etc. This chane ki daal with lauki combi is his favourite. I make it with a lot of spices and minimum oil, so that he doesnt have to smell the aroma of lauki in it. ( which he dislikes btw and i dont understand why ). I cook this often with any side vegetables like I did yesterday along with dum bhindi and it was well accepted as always.. he he.. Every woman knows his husband :P
- 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
- Wash lauki and peel it. Dice it into small pieces. Keep aside.
- In 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.
- Add 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.
- In 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.
- Add 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.
- Add this tadka into the daal mix and simmer fr 2-3 minutes till its completely absorbed.
- Now add garam masala and cilantro and keep daal covered for 5-7 minutes.... Done !
- Notes :
- 1. 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. 2. You can cook it without onion garlic also, just add a pinch of heeng in the tadka before onions.