½cupchana dal washed and soaked for at least an hour hour in lukewarm water
350gramschopped bottle gourdapprox 2 cups
1cupwater for pressure cooking
Fresh coriander leaveschopped
1teaspoonkasuri methidried fenugreek leaves, crushed between hands
salt to taste
INSTRUCTIONS
Heat ghee in a pressure cooker on medium flame.
2 tablespoons ghee
Add cumin and let it crackle.
1 teaspoon cumin seeds
Add the ginger and green chillies and sauté for a couple of minutes.
1 tablespoon finely chopped ginger, 3 to 5 green chillies
Add the onions and sauté till they become translucent.
1 medium onion
Add all the ground spice powders and fry for a few minutes until fragrant.
½ teaspoon turmeric powder, 1 teaspoon red chilli powder, ½ teaspoon garam masala, 1 pinch asafoetida
Add the tomatoes and sauté till the tomatoes soften and the oil start releasing from the onion-tomato masala.
2 medium-sized tomatoes
Add the soaked chana dal, the chopped bottle gourd, salt and water and stir.
½ cup chana dal, 350 grams chopped bottle gourd, 1 cup water, salt to taste
Cover with the lid and pressure cook for 1 whistle on a high flame reduce the flame to medium and cook for two to three more whistles. Do not open until the pressure releases on its own.
Open the lid and check its consistency and bring it to desired consistency by simmering to make it thick or adding more water to make it thin.
Add the chopped coriander leaves and crushed kasoori methi and a sprinkle of garam masala.
Fresh coriander leaves, 1 teaspoon kasuri methi
Serve lauki dal hot with any Indian flatbreads or rice.