Lauki Daal

LAUKI:

Lauki cut into 6-8 pieces, 2 inch cubes
1/2 medium size Onion paste.
1 teaspoon (tsp) full Ginger + garlic paste
1 tsp Coriander powder
1/2 tsp Cumin (zeera) powder
Salt, red chili powder as per taste
1/2 tsp Black pepper powder (kaali mirch)
Oil 1/2 cup

DAAL:

1 cup or 1 1/4 cup Chana Daal
1/2 tsp Salt
2 small Tomato chopped

GARNISH:

Chopped coriander leaves
Chopped green chilies
1/2 tsp (recommended) Khatayi/aamchoor powder

Preparation:

For this recipe, lauki & daal are prepared seperately, and then mixed together.

Daal: In a vessel, take chana daal, water, salt, & tomatoes, & boil the mixture till the daal is done. Once done, stir it for a minute with a spoon so that the tomatoes blend well in the daal. Keep aside.

Lauki: In a karhai, take 1/2 cup oil, heat it on medium high flame, & add onion paste, ginger + garlic paste, and all the ingredients listed under ‘lauki.’ Fry till the oil separates from the masala, stirring continuously. Add lauki pieces, 1/4 cup water and cover the karhai and cook on a medium flame till done. Once done, add the lauki in the daal mixture and mix well with a spoon. Check the salt; add more if needed. In 2-3 tablespoon water, make a paste of khatayi powder. Add this paste to the prepared daal. (It’s good to make a paste of the khatayi powder, as this will prevent lumps if mixed directly in the daal!) Garnish with coriander leaves and green chilies. Enjoy with rice or naan.