Dudhi Chana Dal Recipe -

For Pressure Cooking:

For Tempering:

For Chana Dal:

In a large bowl, soak 1 cup Chana Dal for 30 minutes.
Peel the skin of Lauki and chop it roughly.
In a pressure cooker, add 3 cups of Lauki, 1 cup soaked Chana Dal, 1 tsp Ghee, ½ tsp Turmeric, ½ tsp Chilli powder, and ½ tsp Salt.
Sauté for 2 minutes until everything is well combined.
Add 2 cups of water and pressure cook for 4 whistles. Avoid adding more water as Lauki will release its water while cooking.
In a large Kadai, heat 2 tbsp Ghee. Add 1 tsp Cumin, a pinch of Hing, and 5 cloves of Garlic. Sauté until the Garlic turns aromatic.
Add 1 Onion and sauté until it turns golden brown. (You can also add Ginger paste at this point.)
On a low flame, add ½ tsp Turmeric, 1 tsp Chilli powder, 1 tsp Coriander powder, ½ tsp Cumin powder, 1 tsp Garam Masala, 2 slit Chillis, and ½ tsp Salt. Sauté until the spices release their aroma.
Add 2 chopped Tomatoes and sauté until oil separates.
Add in the cooked Dal and mix gently.
Add 1 cup of water and adjust the consistency as required. Simmer for 5 minutes, allowing the flavors to blend.
For tempering, heat 2 tsp Ghee in a pan, add ½ tsp Cumin, and a pinch of Chilli powder. Pour this over the Dal.
Add 2 tbsp of chopped Coriander and 1 tbsp of Kasuri Methi to the Dal and mix well.
Serve hot with Jeera Rice and enjoy!

Dudhi Chana Dal Recipe

Dudhi Chana Dal Recipe