Why recepie famous for?
It may have originated from the royal kitchens, but this one’s a delight to make in the kitchen as well as relish. Toovar and chana dals are pressure cooked with lauki, tomatoes and turmeric and mixed well, before a tadka of garlic, ginger and jeera is added to it. Delicious!
Ingredients
3/4 cup toovar (arhar) dal
1/4 cup chana dal (split bengal gram)
1 cup chopped tomatoes
2 cups bottle gourd (doodhi / lauki) cubes
1/4 tsp turmeric powder (haldi)
salt to taste
2 tbsp melted ghee
1 tsp cumin seeds (jeera)
1/2 tsp finely chopped garlic (lehsun)
1 tsp finely chopped green chillies
1 tsp grated ginger (adrak)
3/4 cup sliced onions
For The Garnish
2 tbsp finely chopped coriander (dhania)
Instructions
Clean, wash and soak the dals for about 30 minutes. Drain.
Add the tomatoes, bottle gourd, turmeric powder, salt and 3 cups of water in a pressure cooker and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid. Whisk the dals and keep aside.
Heat the ghee in a deep pan and add the cumin seeds.
When the seeds crackle, add the garlic, green chillies, ginger and onions and sauté on a medium flame for 2 to 3 minutes or till the onions turn light brown in colour.
Add the whisked dal mixture and little salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
Serve hot garnished with coriander
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