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Ghiya Chana DalGhiya Chana Dal

Chef

:Niru Gupta

Recipe Servings

:4

Recipe Cook Time

:1 Hour
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Chane ki dal, cooked with ghiya (bottle gourd).

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Ingredients

  • 1 cup (180 gm) chane ki dal (Bengal Gram)

    5 cups water

    1 Tbsp salt or to taste

    1 tsp haldi (turmeric)

    1 Tbsp finely chopped ginger

    2 Tbsp (30 gm) ghee (clarified butter)

    1 tsp  jeera (cummin seeds)

    2  tej patta (bay leaves)

    1/4 cup   (60 gm) 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 gm) 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

Method

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.

Key Ingredients: Bengal Gram (Split), Salt, Turmeric, Ginger, Clarified Butter, Cumin Seeds, Bay Leaf, Tomato, Green Chillies, Garam Masala, Coriander Seeds, Coriander Leaves, Red Chilli, Bottle Gourd


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