Lauki Wali Sattvik Daal

Ingredients

• 1 cup yellow moong dal (split yellow gram)
• 1 medium lauki (bottle gourd), peeled and chopped
• 2 dry red chilies (sabut lal mirch)
• 1 tsp cumin seeds
• 1/2 tsp hing (asafoetida)
• 1 –2 bay leaves
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp red chili powder (adjust to taste)
• Salt to taste
• 2 tbsp ghee
• as needed Water,

Steps

1. Heat a kadhai before adding the yellow moong dal. Over medium heat, dry-roast the dal until light golden and nutty-smelling, taking care not to burn it. Remove it, wash it thoroughly and put it aside. Peel the lauki and cut it into small cubes.
2. Use the same kadhai to heat the ghee. Once the ghee is hot, put in the dry red chilies and cumin seeds and allow them to splutter. Stir in the hing and bay leaves, then add the chopped lauki. Fry it for a few minutes, until it begins to soften and take on flavour. Add the washed dal to the kadhai.
3. Mix the contents well, then add the turmeric, coriander, cumin and red chili powders, followed by salt. Stir until the masala coats everything evenly. Move the contents into a pressure cooker and add enough water to cover the dal and lauki (about 2.5 to 3 cups). Close the lid and pressure-cook over medium heat for 2–3 whistles.
4. Allow the pressure to release naturally before opening the lid. Check the consistency and adjust the salt if needed. Serve the dal hot with rice or roti.