It may have originated from the royal kitchens, but this ones a delight to make in the kitchen as well as relish. Toovar and chana dals are pressure cooked with chopped lauki, tomatoes and turmeric and mixed well, before a tadka of garlic, ginger and jeera is added to it. Delicious!
|Toovar dal||3/4 Cup (12 tbs)|
|Chana dal||1/4 Cup (4 tbs)|
|Tomatoes||1 Cup (16 tbs)|
|Bottle gourd||2 Cup (32 tbs) , cubed|
|Turmeric powder||1/4 Teaspoon|
|Melted ghee||2 Tablespoon|
|Cumin seeds||1 Teaspoon|
|Garlic||1/2 Teaspoon , finely chopped|
|Green chillies||1 Teaspoon , finely chopped|
|Onions||3/4 Cup (12 tbs)|
|Coriander||2 Tablespoon , finely chopped|
1. Clean, wash and soak the dals for about 30 minutes. Drain.
2. Add the tomatoes, bottle gourd, turmeric powder, salt and 3 cups of water in a pressure cooker and pressure cook for 3 whistles.
3. Allow the steam to escape before opening the lid. Whisk the dals and keep aside.
4. Heat the ghee in a deep pan and add the cumin seeds.
5. When the seeds crackle, add the garlic, green chillies, ginger and onions and sauté on a medium flame for 2 to 3 minutes or till the onions turn light brown in colour.
6. Add the whisked dal mixture and little salt, mix well and cook on a medium flame off 3 to 4 minutes, while stirring occasionally.
7. Serve hot garnished with coriander.