Lauki wali Chana Daal

Ingredients:

• 1 medium bottle gourd (laucki, ghiya, doodhi)
• 1/2 cup yellow split gram (chana dal)
• 2 tablespoon oil
• 1/2 tsp cumin seeds (jeera)
• A pinch of asafetida (hing)
• 2 whole red chilies
• 1 teaspoon shredded ginger (adrak)
• 1/4 tsp turmeric powder (haldi)
• 1/2 tsp red chili powder adjust to taste
• 1/2 teaspoon Salt adjust to taste
• 1/2 teaspoon of garam masala (optional)
• 1 teaspoon mango powder (amchoor) adjust to taste
• About 2 tablespoon finally chopped cilantro (hara dhania)
• 1 cup of water adjust as needed

Method

• Wash and soak chana dal for one hour or more and boil it with the salt (half cook).
• Peel and wash the bottle gourd. Cut into half-inch cubes.
• Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away, the oil is ready. Add the cumin seeds. When seeds start to crack, add the asafetida and whole red chilies. Stir for a few seconds.
• Add ginger, turmeric, and chili powder and stir for a few seconds.
• Add boiled chana dal, bottle gourd, salt, and one cup of water (adjust as needed to desired gravy thickness; bottle guard varies in moisture content).
• Cook the chana dal until soft. About fifteen minutes. Turn off the heat and add the mango powder, garam masala, and cilantro. Stir and cover the pan for a few minutes before serving.