Name: Chanay ki Daal Lauki (Chana Dal with Bottle Gourd)
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 4 servings
Cuisine: Pakistani
Ingredients: 1/2 kg chana dal, split chickpeas; 1 medium lauki (bottle gourd), peeled & cubed; 1/2 cup oil; 2 onions, thinly sliced; 1 tbsp ginger garlic paste; 1/2 tsp cumin seeds; 1 black cardamom; 2 tomatoes, blended; 1 tsp salt, for boiling; Spices; 1 tsp red chili powder; 1/2 tbsp crushed red chilies; 1/2 tbsp coriander powder, dhaniya powder; Salt to taste; 1/2 tsp turmeric powder; Garnish; Fresh coriander leaves; Green chilies; Crushed black pepper; 1 cup water

Instructions 20

Step 1, Prepare the Dal.
Soak chana dal for 2 hours.
Boil with 1 tsp salt for about 20 minutes until 80% cooked (slightly firm, not mushy).
Step 2, Make the Masala.
In a pressure cooker, heat ½ cup oil.
Add sliced onions and fry until golden brown.
Add ginger garlic paste, cumin seeds, and black cardamom.
Add blended tomatoes and cook until oil separates.
Step 3, Add Spices.
Add red chili powder, crushed chilies, coriander powder, turmeric, and salt.
Mix well and cook until masala is fully done and oil comes to the top.
Optional: remove a little oil and keep aside for later.
Step 4, Combine & Cook.
Add boiled chana dal and chopped lauki.
Add 1 cup water and mix.
Pressure cook for 5 minutes.
Step 5, Final Touch.
Open lid, add the reserved oil (optional for taste).
Garnish with coriander, green chilies, and black pepper.
Serve hot with roti or rice.

Chanay ki Daal Lauki (Chana Dal with Bottle Gourd)