Ghiya Chana Dal - tried this a few days ago - nice simple recipe - and tasty!
Ingredients:
1/4 cup chana dal
1.5 - 2 cups chopped ghiya/lauki
1 medium onion, finely chopped
2 medium tomatoes, finely chopped
1 green chilli, chopped
1/2 inch ginger, finely chopped or grated
1/2 - 3/4 tsp cumin seeds
1/4 tsp turmeric powder
1/4 tsp red chilli powder
1/2 tsp regular garam masala powder
1 pinch asafoetida/heeng - oprional
1.5 - 2 tbsp ghee or oil
salt to taste
chopped coriander leaves for garnish
Method:
1. Rinse and soak 1/4 cup chana dal (Bengal gram or split chick pea) for at least 45 minutes to 1 hour. Drain the chana dal and keep aside.
2. Heat 1.5 - 2 tbsp oil or ghee in a pressure cooker. Crackle 1/2 to 3/4 tsp cumin seeds.
3. Add the finely chopped onions (1 medium sized onion) and saute till they become translucent.
4. Add 1/2 inch ginger, finely chopped. Add 1 green chilli, finely chopped. Saute for 10-15 seconds.
5. Add finely chopped tomatoes (2 medium sized tomatoes).
6. Add dry spice powders - 1/4 tsp turmeric, 1/4 tsp red chilli powder, 1/2 tsp garam masala and a pinch of asafoetida (Heeng). Saute till the tomatoes soften, and oil starts releasing from the onion-tomato masala.
7. Now add 1/4 cup chana dal and stir. Add the chopped lauki/ghiya (1.5 - 2 cups lauki) and salt. Pour 1/2 to 3/4 cup water for pressure cooking, and stir.
8. Cover the pressure cooker with lid and pressure cook for about 4-5 whistles on a high flame.
9. Open the lid after pressure drops on its own. If there is a lot of liquid in the dal, simmer without the lid to dry the dal to desired thickness. The dal should have a medium consistency, and the dal should stay separate.
10. Add coriander leaves for garnish, or stir them in, as desired.
11. Serve lauki chana dal hot with rotis or parathas.
Recipe credit - https://www.vegrecipesofindia.com/lauki-chana-dal-curry-recipe/
Ingredients:
1/4 cup chana dal
1.5 - 2 cups chopped ghiya/lauki
1 medium onion, finely chopped
2 medium tomatoes, finely chopped
1 green chilli, chopped
1/2 inch ginger, finely chopped or grated
1/2 - 3/4 tsp cumin seeds
1/4 tsp turmeric powder
1/4 tsp red chilli powder
1/2 tsp regular garam masala powder
1 pinch asafoetida/heeng - oprional
1.5 - 2 tbsp ghee or oil
salt to taste
chopped coriander leaves for garnish
Method:
1. Rinse and soak 1/4 cup chana dal (Bengal gram or split chick pea) for at least 45 minutes to 1 hour. Drain the chana dal and keep aside.
2. Heat 1.5 - 2 tbsp oil or ghee in a pressure cooker. Crackle 1/2 to 3/4 tsp cumin seeds.
3. Add the finely chopped onions (1 medium sized onion) and saute till they become translucent.
4. Add 1/2 inch ginger, finely chopped. Add 1 green chilli, finely chopped. Saute for 10-15 seconds.
5. Add finely chopped tomatoes (2 medium sized tomatoes).
6. Add dry spice powders - 1/4 tsp turmeric, 1/4 tsp red chilli powder, 1/2 tsp garam masala and a pinch of asafoetida (Heeng). Saute till the tomatoes soften, and oil starts releasing from the onion-tomato masala.
7. Now add 1/4 cup chana dal and stir. Add the chopped lauki/ghiya (1.5 - 2 cups lauki) and salt. Pour 1/2 to 3/4 cup water for pressure cooking, and stir.
8. Cover the pressure cooker with lid and pressure cook for about 4-5 whistles on a high flame.
9. Open the lid after pressure drops on its own. If there is a lot of liquid in the dal, simmer without the lid to dry the dal to desired thickness. The dal should have a medium consistency, and the dal should stay separate.
10. Add coriander leaves for garnish, or stir them in, as desired.
11. Serve lauki chana dal hot with rotis or parathas.
Recipe credit - https://www.vegrecipesofindia.com/lauki-chana-dal-curry-recipe/
No comments:
Post a Comment