Dhudhi-wali Dal

A sunday lunch

Was speaking to one of my team members earlier today; asked her how her cooking was coming along, since she hadn’t cooked before marriage and now has to. Struck me then that some simple recipes may help people like her. Also, this dal-dhoodhi combination is regularly appreciated – thought i would share how i make it:

Ingredients:

Channa Dal: 1 katori (washed well and soaked at least 30 mins in advance)

oil for cooking: 1/4 tsp

Onion: 1 finely sliced; garlic 2 cloves, finely diced; tomato: 1 grated

Garlic: 2 cloves, finely diced

Green chillies: 1 roughly chopped

Haldi (turmeric): 1/4 tsp, red chili powder: a pinch, ground coriander & cumin: 1/4tsp; salt to taste.

Dhudhi (lauki/ghia): about 250-300 gm, peeled and diced <http://www.fatfreekitchen.com/vegetables/lauki.html&gt;

Water: 2 katoris (i usually add an approximation, covering the contents)

Garnish:

Fresh coriander: a small bunch, well washed, finely chopped

Method:

Place a pressure cooker on the gas, spoon in 1/2 tsp of whole cumin seeds, roast till seeds start crackling, turning brown, add onion-garlic, roast further until onion turns light pink; add grated tomato, roast further until slightly sticky and dry, add the ground cumin and coriander, add diced dhudhi, roast for another 2-mins. Add the washed/strained dal, stir in with the roasted dhudhi-onion-garlic combo, add the green chillies, drizzle the oil on this, stir and allow to roast on medium flame for another 2 mins.

Add water, stir, add in haldi, red chili powder, salt. Stir, turn up heat, allow to simmer, once bubbles appear close pressure cooker lid, wait for steam to start escaping from the snout, add control/weight. Allow 1 whistle on full heat, turn down flame to simmer and cook for another 5-7 mins. Turn off flame, allow cooker to open naturally.

To serve, garnish with fresh coriander finely chopped can be had with rotis or chawal (rice).

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