This bottle gourd and chana dal recipe is an Indian recipe. The combination of vegetable that is sabzi and lentils that is dal has its own delicious taste.
Ingredients
- Bottlegourd 1 cup chopped
- Bengal Gram Chana Dal 1 ½ cup soaked
- Garlic 4-5 Cloves (medium Size)
- Ginger 1.5” pc.
- Onion 2 medium
- Tomato 2 medium
- Coriander Powder 1 ½ tbsp
- Red Chilli Powder 1 tsp
- Turmeric Powder ¼ tsp
- Garam Masala Powder 1 tsp
- Fenugreek seeds a pinch
- Fennel Seeds 1/8 tsp
- Bayleaf 1
- Salt to taste
- Oil 1 tbsp
Instructions
- Slice onions. Grate ginger. Chop tomatoes and garlic and keep aside.
- Grind onion, ginger and garlic together to a fine paste.
- Grind tomatoes separately to a smooth paste. Keep aside.
- Heat oil in a pressure cooker and add bay leaf, fennel seeds and fenugreek seeds. Saute for a second.
- Now add the onion, ginger, garlic paste and fry till it turns brown.
- Add coriander powder, red chilli powder, turmeric powder and fry with the help of little water till the masala is done and fat separates out.
- Now add the tomato puree and continue frying till fat separates out.
- Add salt, chopped bottle gourd, soaked dal. Mix well and fry for a minute.
- Now add water and garam masala powder. Mix well and pressure cook on a medium heat for 15 minutes or till the dal is tender.
- Serve hot with plain rice.
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Ingredients
Pakoras (Onion fritters)
Onions 2 sliced
Gram Flour (besan) 1 cup
Green chillies 2 chopped
Carom Seeds (ajwain) 1 tsp
Roasted and Crushed Coriander seeds 1.5 tsp
Turmeric powder 1/2 tsp
Red Chilli powder 1/2 tsp
Baking Soda 1/4 tsp
Salt 1 tsp
Oil for frying
Kadhi
Yogurt 1 cup
Gram Flour (Besan) 1/2 cup
Water 6 to 8 cups
Ginger 1 inch piece
Bay leaf 1
Fenugreek Seeds (methi dana)1 tsp
Cumin Seeds 1 tsp
Mustard Seeds (rye dana) 1 tsp
Turmeric powder 1 tsp
Red Chilli powder 1 tsp
Green chillies 4 to 5
Curry LEaves 6 to 7
Asafetida a pinch (hing powder)
Salt upon taste
Coriander Leaves and Green Chillies for garnish
Khichdi
Rice 2.5 cups
Split mong lentils 1/2 cup
Oil 1/4 cup
Onion small 1 sliced
Cardamom 1
Cinammon 2 sticks
Black Pepper 5
Cloves 5
Black Cardamom 1
Water 4.5 cups
Zeera 1 tsp
Method
For the Pakoras (Onion Fritters)
Put sliced onion and besan in a mixing bowl.
Add to it these 6 ingredients.
The add half a cup of water and mix it well.
Now with the help of hand slowly put these pakoras in hot oil for frying. You can use spoon as well.
Drain out the oil once pakoras are crispy brown and ready to be taken out from oil. Leave aside till we prepare the kadhi.
For the Kadhi
Beat the yogurt. I am using my chopper here.
Put gram flour (besan), ginger, turmeric powder, salt, asafetide.
Make a paste of it.
Then add roughly 6 to 8 cups of water and blend it.
Take these ingredients.
Heat oil and put all of thse above 7 ingredients. (I have omitted green chillies and red chillies here as my son can’t tolerate spicy curry)
After 1 minute add the besan and yogurt paste formed above.
Allow the kadhi to boil and thicken. Thickness is upon your requirement, I added some more water later when the kadhi seemed too thick. At this point you will lower the flame and allow it to cook for 20 minutes. Now put in the pakoras and allow them to float, cover the pot and let the kadhi be cooked for 5 more minutes.
For the Khichdi
Soak the lentils rice for 15 minutes after washing.
Gather these 7 ingredients.
Heat oil in a pot and put in the above 7 ingredients. Stir fry for 2 minutes
Pour in water along with turmeric and salt. Allow it to boil.
Add in the soaked rice and let it cook till water dries. Once water is dried cover the pot and leave it on slow flame for 15 minutes.
Once all is ready its time to serve. The final result would be something like this.
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