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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