Ingredients:

• ¾ kg – Lauki
• 200 g – Channa dal (soaked for 30 minutes)
• 3 tbsp – Ghee
• 3 to 4 medium sized Onions (finely sliced)
• 2 Cloves
• 1 piece – Cinnamon stick
• 3 to 4 Green chillies (slit)
• 4 big Tomatoes (finely chopped)
• 1 Ginger (crushed)
• 4 to 5 Cloves Garlic (crushed)
• 1 tsp – Cumin seeds
• 2.5 tsp – coriander powder
• 2 tsp – Red Chilli powder
• ½ tsp – Turmeric powder
• salt to taste
• To Garnish:
• 2 Green chillies (slit)
• 1 Ginger (cut into juliennes)
• finely chopped Coriander leaves

Method:

1. Peel and chop the lauki into 1” pieces.
2. Pressure cook the dal and lauki along with salt, turmeric powder and 2 cup water.
3. Pressure cook till 3 whistles and keep aside.
4. Heat ghee in a kadai.
5. Add onions, cloves, cinnamon, cumin seeds, green chillies, ginger and garlic.
6. Saute the onions on a low flame till pink.
7. Add the tomatoes and cook on a low flame till tender.
8. Add coriander powder and red chilli powder and saute till ghee separates.
9. Add this onion-tomato mixture to the cooked lauki and dal.
10. Mix well.
11. Simmer for 8-10 minutes, stirring at regular intervals.
12. Garnish with slit green chillies, juliennes of ginger and coriander leaves.
13. Serve hot with phulkas

Recipe courtesy of Anita Raheja