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Home  »  Recipes  »  No Onion No Garlic  »  Ghiya Chana Daal

Ghiya Chana Daal

Chane ki daal -- Bengal Gram, cooked with Ghiya—bottle gourd
Recipe By : Niru Gupta
Type: No Onion No Garlic Serving: 4 Cooking Time: 1 hour

Ingredients

  • 1 cup (180 g) Chane ki daal (Bengal Gram)
  • 5 cups water
  • 1 tbsp salt or to taste
  • 1 tsp haldi (turmeric)
  • 1 tbsp finely chopped ginger
  • 2 tbsp (30 g) ghee (clarified butter)
  • 1 tsp  jeera (cummin seeds)
  • 2  tej patta (bay leaves)
  • 1/4 cup   (60 g) grated tomatoes
  • 2-3 green chillies, slit
  • 1/2 tsp garam masala  
  • 2 tsp powdered dhania (coriander seeds)
  • 1 tsp chilli powder
  • 2 cups (500 g) Ghiya/lauki (Bottle gourd) peeled and cut into small pieces, 1 1/2cms/ 3/4" thick
  • 1 tbsp chopped hara dhania (coriander leaves) for garnishing
 

Preparation

  • Pick, clean and wash the daal and cook with the water, salt, haldi and ginger.
  • Cook till lentils are cooked soft (takes approx.1 hour). If using a pressure cooker add only 3 cups water and cook for 12 minutes.

  • Heat the ghee in a pan, and add the jeera and tej patta. When the seeds splutter, add the tomatoes and stir-fry till the fat separates.

  • Add the green chillies, garam masala, dhania , chilli powder and ghiya and mix well. Add the daal to this mixture and bring to a boil, and then simmer for about 10 minutes. Serve hot garnished with the coriander leaves.

 
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