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Lauki in Channa Dal
By : Method
- Peel and chop the lauki into 1” pieces.
- Pressure cook the dal and lauki along with salt, turmeric powder and two cups water till 3 whistles. Keep aside.
- Heat ghee in a kadai.
- Add onions, cloves, cinnamon, cumin seeds green chillies, ginger and garlic.
- Sauté the onions on a low flame till pink.
- Add the tomatoes and cook on a low flame till tender.
- Add coriander powder and red chilli powder. Sauté till ghee separates.
- Add this onion tomato mixture to the cooked lauki and dal. Mix well.
- Simmer for 8-10 minutes stirring at regular intervals.
- Garnish with slit green chillies, juliennes of ginger and coriander leaves.
- Serve hot with phulkas
Ingredients:
Âľ kg - lauki
200 g - channa dal (soaked for 30 minutes)
3 tbsp - ghee
3 to 4 - medium sized onions (finely sliced)
2 - cloves
1” piece - cinnamon stick
3 to 4 - green chillies (slit)
4 - big tomatoes (finely chopped)
1” - ginger (crushed)
4 to 5 cloves - garlic (crushed)
1 tsp - cumin seeds
21/2 tsp - coriander powder
2 tsp - red chilli powder
½ tsp - turmeric powder
salt to taste
Âľ kg - lauki
200 g - channa dal (soaked for 30 minutes)
3 tbsp - ghee
3 to 4 - medium sized onions (finely sliced)
2 - cloves
1” piece - cinnamon stick
3 to 4 - green chillies (slit)
4 - big tomatoes (finely chopped)
1” - ginger (crushed)
4 to 5 cloves - garlic (crushed)
1 tsp - cumin seeds
21/2 tsp - coriander powder
2 tsp - red chilli powder
½ tsp - turmeric powder
salt to taste
To Garnish:
2 - green chillies (slit)
1” - ginger (cut into juliennes)
finely chopped coriander leaves
RECIPES BY ANITA RAHEJA
