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!