Chanay ki Daal Lauki (Chana Dal with Bottle Gourd)

Ingredients

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

Other ingredients

• 22¾ 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.