4 Inches Bottle Gourd (Lauki )
1/2 Cup Split Chickpeas (Chana Dal)
1 Tsp Turmeric Powder
Salt as per taste
2 Cups Water
1 Tbsp Ghee
1 Tsp Cumin Seeds (Jeera)
1 Tsp Kashmiri Red Chilli Powder
1/4 Tsp Asafoetida (Hing)
2 Tbsp Coriander Leaves
- Wash the Split Chickpeas thoroughly until the water runs clear.
- Soak them in enough water for 10-15 minutes and keep aside.
- In the meantime, wash and peel the outer skin of Bottle Gourd.
- Chop them into small cubes.
- Take a pressure cooker and add the drained soaked dal along with the bottle gourd pieces.
- Add enough water, the level of which should be little above the contents.
- Add Turmeric Powder and Salt. Mix well.
- Also add a few drops of Ghee.
- Cover the lid with the whistle on and keep on a high flame.
- Let it whistle once on high flame, then lower the flame and let it whistle 2-3 more times. Switch off flame.
- Once the pressure in the cooker releases completely, take the whisk and lid off.
- If the Dhal seems too watery, you can cook on a high flame without the lid until the water evaporates.
- The dal shouldn’t be mushy. You should be able to see the lentils.
- You can mash it a little with the help of a wooden dal blender for a few seconds.
- For the tempering, in a heavy bottom pan, add some Ghee or Oil. Ghee always tastes better.
- Splutter Cumin Seeds.
- If you have time in hand or just want a variation,you can also add chopped onions, let them brown and then add the chopped tomatoes and cook until they are mushy.
- Add the Kashmiri Red Chilli Powder.
- Add Asafoetida. Mix well.
- Pour this tempering over the dal.
- Mix well. Check for additional salt if required.
- Garnish with some freshly chopped coriander leaves.
- Serve hot with Roti & Sabji or with Rice.