As I mentioned in my earlier post of Moong Daal Palak, would eat a different daal every day , and also prefer a variation of commonly made daals. During summers we make the Bengal gram with bottle gourd. It makes the daal lighter and also gives a nice flavor. Also, if you have kids in the family who do not eat bottle gourd as a vegetable, it is easier to sneak in it in the daal.
This daal goes well with Chapati, sliced onions and mint chutney or mango pickle. I prefer a low salt diet so avoid pickles.
| Prep Time | 30 minutes |
| Cook Time | 60 minutes |
| Passive Time | 180 minutes |
| Servings |
serving
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Ingredients
- 1 Cup Chana Dal ( Split Bengal Gram)
- 200 grams Lauki ( Bottle Gourd)
- 1/2 teaspoon Turmeric
- 1/2 teaspoon Red Chilli Powder
- To Taste Salt
- 2 teaspoons Ghee ( Use oil for Vegan)
- 1 teaspoon Coriander Powder
- 1/4 teaspoon Red Chilli Powder
- 4 Cups Water
Ingredients
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Instructions
- Measure the daal and soak it for 2 hour
- Peal the bottle gourd and cut into small pieces
- Put soaked daal , water, bottle gourd, salt, turmeric, 1/2 teaspoon redchilly powder in a pressure cooker, and cook
- After the first whistle lower the flame
- After another 2-3 whistles , switch off the gas
- After 15 minutes open the cooker and check if the daal is cooked and consistency of the daal. if it is runny then boild it for another 5 minutes. if it is thick, add boiling water and boil the daal once again
- transfer the daal to a serving bowl
- For temering heat the ghee, add coriander powder and red chilly powder and put it on the daal
- if you are a vegan , you can use refined oil for tempering
- Serve daal with chapati or paratha
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