Friday, March 13, 2015

Lauki-Chana Dal


Chana Dal: 1 cup
Lauki (chopped): 1
Salt to taste
Turmeric powder: 1/2 tsp.
Cooking oil: 2 tsp.
Cumin seeds: 1/2 tsp.
Ginger-garlic paste: 2 tsp. (I used minced in mortal-pestle)
Onion (chopped): 1
Green chilli (chopped): 1
Tomato (chopped): 1
Red chilli powder: 1/2 tsp.
Mango powder: 1/4 tsp.
Coriander leaves to garnish

  1. Soak the chana dal in water for about 30 minutes. Drain from the water and pressure cook with salt and turmeric until soft. Keep aside.
  2. Heat oil and crackle the cumin seeds. Add the ginger-garlic paste and fry well until the raw smell goes away.
  3. Add the onions and fry until they are transparent. Add the chopped lauki and green chilli and mix well. Add tomatoes after about a minute and sprinkle a little salt. Add the red chilli and mango powder. Mix well and add little water (3-4 tsp.) if required. Cover and let cook until the lauki is soft and done.
  4. Remove cover and add the cooked chana dal. Mix well and simmer for 5 minutes. Turn off the flame, garnish with coriander leaves and serve.

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