Ghiya Chana Daal

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.