Subj : Lauki Vaali Chana Daal
To   : All
From : Ben Collver
Date : Tue Aug 12 2025 09:52 am

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Lauki Vaali Chana Daal (Bengal Gram Lentils With Summer S
Categories: Indian
     Yield: 4 Servings

MMMMM--------------------------LENTILS-------------------------------
   3/4 c  Chana daal
          - (bengal gram lentils)
     1 tb Ghee or use oil for vegan
          - version
   1/2 ts Turmeric powder
   1/2 ts Salt
     1 lg Tomato (1/2 c);
          - finely chopped
     1 tb Fresh ginger;
          - finely chopped,
          - adjust to taste
          - (optional)
   1/4 ts Hing powder (asafoetida)
     2 c  Water; up to 3-1/2 c,
          - adjust depending on the
          - desired consistency
     1 sm Bottle gourd; peeled,
          - cut into 2" batons
          Lime juice; to taste
          Fresh cilantro; chopped,
          - for garnish

MMMMM---------------------------TADKA--------------------------------
     3 tb Ghee or use oil for vegan
          - version; up to 4 tb
     1 ts Cumin seeds
     1 sm Clove
     1 pn Hing powder (asafoetida);
          - generous
     1 sm Red onion (1/2 c);
          - finely chopped
     2 cl Garlic; up to 3,
          - finely chopped
     2    Dried whole kashmiri
          - chillies; up to 3
   1/2 ts Red chilli powder;
          - or to taste

 Replace lauki (bottle gourd) with your choice of summer squash. Yellow
 squash is a good choice over green ones. You can skip the squash
 altogether too. The cooking time mentioned in this recipe are for
 split lentils. If you use whole lentils the cooking time would be
 more. Hing or asafoetida is a strong, aromatic spice available both
 in crystal and powdered form. A little goes a long way. It gives a
 unique flavor to daal but can be skipped if you do not have it.

 Thoroughly wash the lentils under running water 2 to 3 times. Drain
 and transfer the washed lentils to a pressure cooker and add 3 cups
 water. Let soak for 30 minutes. Add chopped tomatoes, ginger (if
 using), hing, ghee, turmeric, and salt. Put on the lid and pressure
 cook the lentils on medium heat for 3 to 4 whistles. This cooking
 time will depend on the quality of lentils, so adjust. Take off the
 heat and let sit on the counter until the pressure releases out of
 the cooker.

 If you do not have a pressure cooker, use a heavy bottomed pot with
 lid and cook the lentils for around 30 to 40 minutes or until 95%
 cooked.

 Once you open the lid, with the help of a whisk or a spoon, mash the
 lentils a bit so that they are chunky-smooth consistency. I like my
 lentils to have some texture, however you can mash them to
 consistency desired.

 Add the chunks of lauki and return the pressure cooker to the stove.
 Cover with a plate or a lid and let simmer (not pressure cook) on
 medium heat for 15 to 20 minutes until the gourd is completely soft.
 If you like a thinner consistency of dal, add a cup or more of water.
 If you add extra water, let simmer for another 5 to 7 minutes on
 medium heat. Ideally, for this kind of daal, once it's cooked, the
 grain should be intact in its shape but completely soft or cracked to
 look at.

 While the dal is simmering, make the tadka. In a small sauce pan,
 heat up the ghee. Add the cumin seeds & clove, let crackle, about 15
 to 20 seconds. Add the whole dried chillies and let them turn darker
 in color. Lower the heat and immediately add the onions and garlic
 and let cook until they are golden brown, taking care not to burn.
 Tadka can become very hot very quickly, take care that you act fast
 so that nothing burns. Put off the heat and add the red chili powder.
 Immediately add this tadka to the simmered lentils and cover so that
 the aroma infuses. Let sit undisturbed for 10 to 15 minutes.

 Scatter with chopped cilantro and serve warm.

 Recipe by sanjuro

 Recipe FROM: <gopher://sdf.org/0/users/sanjuro/indian-food/
 lauki-vaali-chana-daal.txt>

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