Doodhi dal

Yield: 1 servings

Measure Ingredient
1 small Bott gourd
½ cup Channa dal; (bengal gram)
1 teaspoon Coriander finely chopped
1 \N Stalk curry leaves
¾ teaspoon Dhania powder
½ teaspoon Red chilli powder
¼ teaspoon Turmeric powder
\N \N Salt to taste
½ teaspoon Sugar
3 smalls Pieces tamarind; (3 to 4)
2 \N Pinches asafoetida
¼ teaspoon Mustard & cumin seeds
1 tablespoon Oil
½ cup Water

Wash and soak dal for 15-20 minutes.

Peel and chop gourd into medium sized cubes.

Mix all dry masalas in water.

Heat oil in a heavy sauce pan.

Add seeds, allow to splutter.

Add curry leaves and asafoetida, and masala water.

Allow to simmer for 2 minutes.

Add dal, gourd, cover and cook for 8-10 minutes, or till dal is tender.

Add sugar, tamarind, salt, and cook further 2-3 minutes.

Garnish with chopped coriander. Serve hot with chappati, phulka or tandoori roti.

Making time: 20 minutes (excluding soaking time) Makes: 4 servings

Shelflife: 1 day refrigerated (but best flavour is when fresh) Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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