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Bottle Gourd and Split Bengal Gram (Channey ki daal with lauki)

Serves 8

Chana daal or split Bengal Gram is a daal which takes a longer time to cook than most daal’s. This is why we use a pressure cooker to make this dish. The combination of bottle gourd and split Bengal gram is a match made in heaven. Bottle gourd has a creamy texture and combined with the chunky texture of the daal, it creates a chunky soup like feel. I enjoy eating this with boiled rice, but it tastes really good with roti as well. If you are going to be serving it with roti, then make sure to thicken the daal before serving. Try this recipe out and let us know how it turns out.

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What you Need:

For the daal:
1 bottle gourd, peeled and chopped
1.5 cups channa daal washed and soaked for at least 2 hrs
2 large tomatoes chopped
1 large onion chopped
6 cloves garlic chopped
1 tbsp zeera
4 tbsps canola oil
Salt to taste
1tsp turmeric powder
Red chilli powder to taste
For the Topping (Tardka or bhaghaar):
2 tbsps canola oil
1 tbsp cumin seeds
2 tbsps curry leaves
6-10 dried round red chillies
4 green chillies chopped

How To:

1.       In a large pressure cooker, heat up oil and add cumin seeds.
2.       When they start to sizzle, add tomatoes, onions, garlic, salt, turmeric and red chilli powder.
3.       Cook for 5 mins on medium until the tomatoes and onions start to soften a bit.
4.       Add channa daal, bottle gourd and 4 cups water. Mix well.
5.       Close the pressure cooker and turn the flame on high.
6.       Once it starts “whistling”, turn the heat down to low for 10 mins.
7.       Turn the heat off and wait for all the steam to release.
8.       Once all the steam has released, check the consistency of the daal. If it’s too watery, take the lid off and cook until you reach the desired consistency.
9.       In a small frying pan or sauce pan, heat up oil for the topping.
10.    Add cumin seeds, curry leaves and dried round chillies.
11.    Once everything starts to sizzle and fry, add the green chillies.
12.    Fry for 2 mins and add to the daal upon serving.

Enjoy!

"Cooking is like love; it should be entered into with abandon, or not at all"- Harriet Van Horne

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