Chanay ki Daal Lauki (Chana Dal with Bottle Gourd)

Ingredients

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

Other ingredients

• 22¼ 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.