Ingredients
•Split Bengal gram (chana dal),boiled 2 cups
•Bottle gourd (lauki/doodhi),cut into 1 inch cubes 1/2 kilogram
•Garlic,grated 4-5 cloves
•Ginger,grated 1 inch piece
•Onion ,finely chopped 1 large
•Green chilli,seeded and sliced 1
•Salt to taste
•Turmeric powder 1/4 teaspoon
•Ghee 2-3 tablespoons
•Cumin seeds 1 teaspoon
•Asafoetida a pinch
•Tomatoes,finely chopped 2
•Red chilli powder 1/2 teaspoon
•Fresh coriander a few sprigs
Method
Place gram, garlic, ginger, onion, green chilli, gourd, salt and turmeric powder in a pressure cooker. Add 2-3 cups water, cover and pressure cook for 7-8 whistles. Remove from heat and let it stand, uncovered. To make tempering, heat ghee in a non-stick pan. Add cumin seeds, asafoetida and let seeds crackle.
Add tomatoes and cook till they are pulpy. Add red chilli powder, switch off heat and mix well.When the pressure reduces, remove lid of pressure cooker and mash gram mixture. Transfer cooked gram in a serving dish and pour tempering on top. Serve hot garnished with coriander sprigs.
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