- STEP 1
Wash lauki and peel it. Dice it into small pieces. Keep aside.
- STEP 2
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.
- STEP 3
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.
- STEP 4
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.
- STEP 5
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.
- STEP 6
Add this tadka into the daal mix and simmer fr 2-3 minutes till its completely absorbed.
- STEP 7
Now add garam masala and cilantro and keep daal covered for 5-7 minutes.... Done !
- STEP 8
- STEP 9
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.
- STEP 10
2. You can cook it without onion garlic also, just add a pinch of heeng in the tadka before onions.