Preparing time: 30 minutes
Cooking time: 25 minutes
Category: Main course
Bottle gourd/ Dudhi – 1 medium (chopped in square pieces)
Split bengal gram/Chana dal/- 1 cup
Oil – 2 tbsp
Mustard seeds/Rai- 1 tbsp
cumin seeds/Jeeru – 1 tbsp
Asofoetida/ Hing – 1/4 tsp
Onion (finely chopped)– 1 medium
Garlic-ginger-green chili paste – 1 tbsp
Tomato (finely chopped) – 1 medium
Red Chili Powder – 2 tsp
Turmeric Powder – 1/2 tsp
Coriander-cumin powder – 1 tsp
Salt – 1 tsp
Jaggery/gor – 1 tbsp
Water – 1 cup
Few coriander Leaves
Rinse and soak the chana dal for 30 minutes. Drain the chana dal and keep aside. Heat 2 tbsp oil in a pressure cooker. crackle the mustard seeds,cumin seeds and hing.
Add the onions and ginger-garlic-green chilli paste and saute till they become translucent. Add tomatoes and saute it for 5 minutes.
Add all the dry spice powders like red chilli powder, turmeric powder, salt, jaggery, coriander-cumin powder. saute till the tomatoes soften. keep on stirring.
Now add the chana dal ,chopped dudhi/bottle gourd and water. Mix it well. and pressure cook it for 3 whistles on medium flame. If there is lots of liquid in the dal, then simmer without the lid to dry the liquids. If you like more gravy then add more water.
Garnish it wish few coriander leaves and your chana dal is ready 🙂