Chanay ki Daal Lauki (Chana Dal with Bottle Gourd)

Ingredients

• 10⅞ kg chana dal · split chickpeas
• 21¾ medium lauki (bottle gourd) · peeled & cubed
• 10⅞ cup oil
• 43½ onions · thinly sliced
• 21¾ tbsp ginger garlic paste
• 10⅞ tsp cumin seeds
• 21¾ black cardamom
• 43½ tomatoes · blended
• 21¾ tsp salt · for boiling
• Spices
• 21¾ tsp red chili powder
• 10⅞ tbsp crushed red chilies
• 10⅞ tbsp coriander powder · dhaniya powder
• Salt to taste
• 10⅞ tsp turmeric powder
• Garnish
• Fresh coriander leaves
• Green chilies
• Crushed black pepper

Other ingredients

• 21¾ cup water

Instructions

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