Ghiya chana daal is also a punjabi dish which my husband loves. I started liking it recently when i learnt to make it the right way ;-) The consistency of this daal has to be thick for the proper flavor. Bottle gourd in chana daal tastes really good and this is a perfect way to finish up the lauki which nobody wants to eat and is sitting in your fridge. Here's the recipe.
Ingredients:
1C chana daal/bengal gram
1C ghiya/lauki , chopped
1/2 onion , chopped
1 tomato, chopped
1/2 inch ginger root, minced
1 clove garlic, minced
2 tbsp vegetable oil
1 tsp red chili powder
1 tsp garam masala
1 tsp turmeric powder
1 green chili, chopped
salt to taste
Method:
1) Pressure cook chana daal and lauki together with a little salt and 4 cups of water on high flame. turn the heat on low after 1 whistle and let it simmer for about 10 mins. Turn off the heat and let the steam come out on its own.
2) In a separate pan, heat oil. Add chopped onions and fry until they turn light brown, Add tomatoes, ginger, garlic and green chili and let them cook for 2-3 mins.
3) Add salt, red chili powder, turmeric powder and garam masala. Let it cook for a few seconds. Transfer the tadka to the boiled daal and mix well
4) Let the daal come to a boil. Add more water if necessary.
5) Serve hot with jeera rice.
Serves: 2-3
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