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Why recepie famous for?
Ingredients
(Bengal Gram)5 cups water
1 Tbsp salt or to taste
1 tsp haldi (turmeric)
1 Tbsp finely chopped ginger
2 Tbsp (30 gm) ghee (clarified butter)
1 tsp jeera (cummin seeds)
2 tej patta (bay leaves)
1/4 cup (60 gm) grated tomatoes
2-3 green chillies, slit
1/2 tsp garam masala
2 tsp powdered dhania (coriander seeds)
1 tsp chilli powder
2 cups (500 gm) ghiya/lauki (bottle gourd) peeled and cut into small pieces, 1 1/2cms/ 3/4
1 Tbsp chopped hara dhania (coriander leaves) for garnishing
Instructions
How to Make Ghiya Chana Dal1.Pick, clean and wash the daal and cook with the water, salt, haldi and ginger.
2.Cook till lentils are cooked soft (takes approx.1 hour). If using a pressure cooker add only 3 cups water and cook for 12 minutes.
3.Heat the ghee in a pan, and add the jeera and tej patta. When the seeds splutter, add the tomatoes and stir-fry till the fat separates.
4.Add the green chillies, garam masala, dhania , chilli powder and ghiya and mix well.
5.Add the daal to this mixture and bring to a boil, and then simmer for about 10 minutes. Serve hot garnished with the coriander leaves.
Tags: No Onion GarlicChanneGhar Ka KhaanaDal RecipesLaukiLauki RecipesHow to Make Ghiya Chana Dal
1.Pick, clean and wash the daal and cook with the water, salt, haldi and ginger.
2.Cook till lentils are cooked soft (takes approx.1 hour). If using a pressure cooker add only 3 cups water and cook for 12 minutes.
3.Heat the ghee in a pan, and add the jeera and tej patta. When the seeds splutter, add the tomatoes and stir-fry till the fat separates.
4.Add the green chillies, garam masala, dhania , chilli powder and ghiya and mix well.
5.Add the daal to this mixture and bring to a boil, and then simmer for about 10 minutes. Serve hot garnished with the coriander leaves.
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