Sponge gourd and spilt chickpea recipe

Name: Sponge gourd and spilt chickpea recipe
Cuisine: Indian
Ingredients: 250 gm sponge gourd(cut into thin slices); 1 medium sized tomato(chopped); 3-4 garlic pods(chopped); 1 inch ginger(chopped); 1 large onion(sliced); 1 cup chana dal (soaked for four hours); 1 tablespoon cumin seeds; 1/2 tsp asafoetida; to taste Salt, chilli powder and turmeric powder; Some Coriander leaves for garnishing

Abanti Singh @cook_15631232

lucknow

#goldenapron

Abanti Singh @cook_15631232

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Ingredients

250 gmsponge gourd(cut into thin slices)
1medium sized tomato(chopped)
3-4garlic pods(chopped)
1 inchginger(chopped)
1large onion(sliced)
1 cupchana dal (soaked for four hours)
1 tablespooncumin seeds
1/2 tspasafoetida
to tasteSalt, chilli powder and turmeric powder
SomeCoriander leaves for garnishing

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Steps

1

Heat oil in a skillet,add asafoetida powder,cumin seeds and red chillies.let it splutter.
2

Add garlic and fry till it’s light brown,then add onion and fry till translucent,add chopped ginger and chopped tomatos fry till the tomato is well cooked,
3

Add in turmeric powder,chilli powder stirring occasionally till the spices are cooked..
4

Add in sponge gourd and cook till it starts removing water from it,simmer the flame and cook until done.
5

In between add chana daal in a pressure cooker till it's soften,don’t overcook or else the consistency will be very mashy and we don’t want that.
6

When the sponge gourd is properly cooked open the lid of the pressure cooker and transfer it in the cooked daal.
7

And let it cook in low flame for 10 more minutes.
8

Before serving this daal heat two tablespoon ghee in a tadka pan and add some cumin seeds and let it splutter.. add in the pressure cooker and close the lid to retain the smell of ghee tadka.Garnish with coriander leaves..
9

Serve with hot rice or chapati.