GOURD AND CHANNA DAL

INGREDIENTS :

1/2 cup channa dal (bengal gram)
1 small bottle gourd
1 tsp. coriander finely chopped
1 onion finely chopped
1 tomato chopped
3/4 tsp. dhania powder
1/2 tsp. red chilli powder
1/4 tsp. turmeric powder
salt to taste
1/2 tsp. sugar
2 pinches asafoetida
1/4 tsp. each mustard & cumin seeds
1 tbsp. oil
1/2 cup water

METHOD :

Wash and soak dal for 15-20 minutes.
Peel and chop gourd into medium sized cubes.
Mix all dry masalas together.
Heat oil in a heavy sauce pan.
Add seeds, allow to splutter,
Add chopped onions till light brown and then the tomatoes, till tender.
Add asafoetida, and masalas
Allow to simmer for 2 minutes.
Pressure cook dal for 10 mts. Till it is partially tender.
Add gourd sugar, salt, and cook further 5 minutes.till gourd is tender
Garnish with chopped coriander.
Serve hot with chappati, or parantha.

DRY URAD DAL

INGREDIENTS :


1 cup onions sliced
1 cup urad dal
1 tbsp. coriander finely chopped
2 tomatoes finely chopped
1 tsp. cumin seeds
1/2 tsp. turmeric powder
1/2 tsp. pepper powder
salt to taste
1/2 tsp. sugar
2 tbsp. ghee
Garam masala

METHOD :

Clean, wash, soak dal for 15 minutes.
Boil in 3 cups water, adding turmeric and salt.
Either pressure cook or boil till not very soft.
Drain water.
Heat ghee in a heavy saucepan.
Add cumin seeds,
Allow to splutter, add onions. Stirfry till light brown.
Now add the tomatoes, and lightly sauté till not very tender.
Add dal, masalas. Stir gently.
Take care not to mash up dal too much.
Garnish with coriander. And garam masala.

Serve hot parantha or naan.