Chana Dal (Split Bengal Gram) With Bottle Gourd 1
Channa Dal with Lauki/Ghia/Dudhi 1
Yashoda Gupta.
This was a popular dal in my parent's house. All my siblings cook it, but my mum still cooks it the best! Whenever I make it for friends, they love it too, specially the vegetarian ones-Mamta.
Lauki/Doodhi is the size of an average marrow, light green in colour and with a silky skin. It belongs to marrow family and also comes in 'round' variety, both taste the same. When buying, note that the freshest ones will have fine 'baby hair'. If you dig your nail into the flesh, it slides in easily. Over mature ones have tough, almost impenetrable skin. f
For Vegans, use oil for tarka, instead of ghee. You can also temper/tarka it without onion and tomatoes. My mother, and her generation, did not use onion-tomatoes very often in her cooking.
Serves 3-4
Ingredients
1 to 1 1/2 cup skinless chana dal (Bengal Gram)
2 1/2 cup water.
1 small lauki or dudhi (Indian/bottle gourd).
1/2 tsp. turmeric powder.
Salt to taste.
Onion Tarka:
1 onion chopped.
1 tsp. grated ginger root
1 1/2 tsp. of curry or Sambhar Masala powder.
1 large tomato, chopped.
2 tbsp. ghee or cooking oil for vegans
1 tsp. cumin seeds.
A pinch of asafoetida powder.
1/2 tsp. chilli powder
Onion Free Tarka
2 tbsp. ghee or cooking oil.
1 tsp. cumin seeds.
A pinch of asafoetida powder.
1/2 tsp. chilli powder
Garnish
A handful of coriander leaves, cleaned, washed and chopped.
Instructions
Wash and soak chana dal while preparing other things.
Place dal, lauki, salt and turmeric in a pressure cooker. Add boiling water, close the lid and cook under full pressure for 3-4 minutes or 2 whistles. Open pressure cooker only when cool.
If you do not have a pressure cooker, boil briskly in a pan, until the dal is cooked. If the dal seems too thick, you will need to add extra 'boiling' water. The dal should be the consistency of a casserole. Grains should be soft but not mushy.
Keep aside.
Onion Tarka
Heat ghee/oil in a pan.
Add cumin seeds and asafoetida powder and let the seeds splutter, not burn. Add whole red chillies and stir for 2-3 seconds. Don't leave longer, they will burn.
Add chopped onions and ginger. You can add garlic here, I usually don't.
Add chilli powder, stir. Quickly add tomatoes. Stir fry until tomatoes have squashed up.
Add to dal and stir.
Onion Free/Plain Tarka or Tempering
Heat ghee/oil in a pan.
Add cumin seeds and asafoetida powder and let the seeds splutter, not burn.
Add whole chillies, chilli powder. Stir and add quickly to the dal, placing the lid on the dal immediately. This will allow the smoky flavours to infuse.
Garnish with coriander leaves.
Serve hot with Chapatties.
Notes
You can add Garam Masala, if you wish, but it is not added to dals traditionally.