Wednesday, 21 May 2014

Kaddu aur Channa Dal


I use tender green pumpkin for this recipe , and cook it unpeeled.This tastes best if the dal is thick and not watery.
1 Cup Channa Dal.
250 Grams Kaddu.
2 Onions - Sliced long.
3 Tomatoes - Chopped.
2 Tablespoons Chopped Garlic.
1 Teaspoon Each , Kilonji , Mustard Seeds & Jeera Seeds.
Curry Putta.
A Pinch Hing.
Dried Red Chilies.
Salt.
Haldi.
Amchoor - To taste.
Mustard Oil

Soak dal for 1 hour , then boil it with haldi in 4 cups water.Cook till the dal is done . Mash a bit with a spoon . Set aside.
Heat mustard oil , when it smokes remove from the fire , splutter seeds , return to fire and then add onions and garlic. Cook till onions just about begin to brown , then add tomatoes and dried chilies and curry putta , add hing too and cook covered till tomatoes soften.Now add pumpkin , mix well and cook covered till pumpkin is done.
Pour the pumpkin into the dal , mix well , cook another 5 minutes for flavors to develop and blend in and you get the desired consistency .Add amchoor , cook another 1 minute - do a final adjustment and you ready with a delicious and kaddu daal .
I make this thick and like it with roti , not rice .

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