2 small cups soaked toovar dal(yellow lentils) or chana dal(bengal gram)
1/2 cup onions, finely chopped
3-4 tomatoes, finely chopped
3-4 curry leaves
1 tsp ginger garlic paste
salt -to taste
1 cup water
1/2 tsp red chilli powder
1 small size bottle gourd/Lauki (cut into long pieces)
4-6 curry leaves
1 cinnamon stick
1 tsp garam masala powder(powder of dalchini, elaichi, cloves, shahjeera)
1 tsp coriander powder
1 small lemon sized tamarind, extracted pulp
2 tsp coriander leaves finely chopped for garnishing
FOR TENDERISING DAL:
In a pressure cooker, add toovar dal, add curry leaves, add turmeric powder, add water and pressure cook until the dal is tenderised. Cook it for about 15 minutes or 5-6 whistles.
Reduce the steam of the cooker, mash the dal by adding salt, add tamarind pulp, mix well, check if salt is required and keep aside.
FOR COOKING BOTTLE GOURD/LAUKI:
In a pessure cooker, heat oil, add cinnamon stick, add the onion slices and saute for a while, add ginger garlic paste and saute well.
Add bottle gourd(lauki/kaddu) slices, salt , pinch of red chilli powder, curry leaves, chopped tomatoes, coriander leaves and pressure cook again for about 3 whistles for the kaddu to get tender.
Finally Combine evreything that is the dal with tamarind pulp and the cooked Kaddu. To it add garam masala powder, curry leaves, coriander leaves.
Bring the whole mixture to a boil. Garnish with coriander and curry leaves.
Serve with bagara khana.