Subj : Lauki Vaali Chana Daal To : All From : Ben Collver Date : Tue Aug 12 2025 09:52:20 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: MMMMM .