Serves: 4–6 people

Ingredients

  • 1 cup chana dal
  • 1 small lauki (bottle gourd), grated or cut into small cubes
  • Salt to taste
  • ½ tsp turmeric powder (haldi)
  • ½ tsp red chilli powder
  • ½ tsp garam masala
  • 2 tsp kasuri methi, crushed
  • 2 tbsp desi ghee
  • 3 medium onions, finely chopped
  • 1 tsp ginger-garlic paste
  • 1 green chilli, finely chopped (optional)
  • 3 glasses water (about 750–800 ml)
  • 1 tbsp fresh coriander leaves, chopped
  • 1 tsp lemon juice (optional)

Method

  1. Wash the chana dal thoroughly and soak it in 3 glasses of water for 30 minutes.
  2. Add the soaked dal along with the soaking water to a pressure cooker.
  3. Add the lauki, turmeric powder, and salt. Mix well.
  4. Pressure cook for 4 whistles or until the dal is soft and fully cooked.
  5. Allow the pressure to release naturally. Open the cooker and lightly mash a small portion of the dal for a creamy texture.
  6. Heat desi ghee in a pan over medium heat.
  7. Add the chopped onions and sauté until deep golden brown.
  8. Add the ginger-garlic paste and green chilli. Cook for 1 minute until the raw aroma disappears.
  9. Reduce the heat and add red chilli powder, garam masala, and crushed kasuri methi. Stir for a few seconds.
  10. Pour the tadka over the cooked dal and mix well.
  11. Simmer for 5 minutes on low heat so the flavours blend together.
  12. Garnish with fresh coriander leaves and a squeeze of lemon juice before serving.

Serving Suggestions

  • Serve hot with roti, tandoori roti, paratha, or naan.
  • Pair with steamed basmati rice or jeera rice.
  • Serve alongside onion salad, green chillies, lemon wedges, and pickle.

Tips

  • Grated lauki blends into the dal and gives a smoother texture, while cubed lauki provides more bite.
  • Deeply browned onions create a richer, sweeter flavour.
  • Crushing the kasuri methi between your palms before adding it releases its aroma.
  • Simmering the dal for a few minutes after adding the tadka significantly improves the taste.
  • A small squeeze of lemon at the end brightens the flavour without making the dal tangy.

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