Lauki Chana Dal

Ingredients                             

• 2 cups split Bengal gram (chana dal), boiled                 
• ½ kg bottle gourd (lauki), cut into 1 inch pieces 
• 4-5 garlic cloves, grated
• 1 inch ginger, grated
• 1 large onion, finely chopped
• 1 green chilli, seeded and sliced
• Salt to taste
• ¼ teaspoon turmeric powder
• 2-3 tablespoons ghee
• 1 teaspoon cumin seeds
• A pinch asafoetida
• 2 tomatoes, finely chopped
• ½ teaspoon red chilli powder
• A few fresh coriander sprigs

Method 

1. Place gram, garlic, ginger, onion, green chilli, gourd, salt and turmeric powder in a pressure cooker. Add 2-3 cups water, cover and pressure cook for 7-8 whistles. Remove from heat and let it stand, uncovered. 
2. To make tempering, heat ghee in a non-stick pan. Add cumin seeds, asafoetida and let seeds crackle.
3. Add tomatoes and cook till they are pulpy. Add red chilli powder, switch off heat and mix well.
4. When the pressure reduces, remove lid of pressure cooker and mash gram mixture.
5. Transfer cooked gram in a serving dish and pour tempering on top. Serve hot garnished with coriander sprigs. 

Nutrition Info