INGREDIENTS FOR THE MASALA:

• 1 large onion sliced

• 1-2 tomatoes roughly chopped

• 5-6 garlic cloves 

• 1 inch ginger piece

• 1-2 green chilies (not pictured) 

• 1 cup water

• Salt to taste

INSTRUCTIONS TO MAKE THE MASALA:

• Heat 1tsp oil in a pan

• Add all masala ingredients and sauté for 2-3 mins

• Add water and simmer (covered) for 5-6 mins (until all the ingredients are soft)

• Cool the mixture

• Grind to a fine paste

CHANA DAL INSTRUCTIONS:

• Soak 1 cup Chana dal overnight.

• Boil (pressure cook)with water until 70 - 80 % done.

Press a grain of dal between thumb and forefinger to check. The dal should be soft but still hold it’s shape.

LAUKI INGREDIENTS:

• 1 Lauki chopped into pieces

• 3-4 fresh red chilies

• 2-3 dry red chilies

• 1-inch ginger julienned

• 1-2 tsp yoghurt 

POWDER INGREDIENTS:

• 1tsp jeera powder

• 1tbsp red chili powder

• 1tbsp Shilpa’s Masala Mill garam masala

• 1tbsp coriander powder

• 1tbsp cumin powder

• ¼ tsp turmeric powder 

• Pinch of Hing ( asafoetida)

• Salt to taste

• 1tsp Sabut jeera

INSTRUCTIONS:

• Heat 2-3 tbsp oil in a kadhai (pan)

• Add jeera, Hing and dry red chilies

• Add onion and sauté for 3-4 mins

• Add all the dry masala powders and fry for 2-3mins

• Now add the ground masala paste 

• Fry for 4 - 5 minutes

• Add yoghurt and sauté for another 1-2 mins

• When all the masalas get incorporated well, add the Lauki and fry for 3-4 mins

• Add the Chana dal . Mix well

• Add hot water (1 cup)

• Cover and cook on medium heat for 10 - 12 mins or until Lauki is cooked

• Add the fresh red chilies

• Add julienned ginger and coriander leaves to garnish.

• Lauki Chana dal is ready