Check out this recipe from swamyskitchen.
Sunday, May 22, 2016
Sunday, May 1, 2016
Try this dhal. Takes in all about 30 minutes to prepare and you'll keep going for more Gujarati food. This is just a sample.
Bottle Gourd called Ghiya in New Delhi, India
There are many ways to cook this vegetable. Here is a recipe with a Punjabi touch and my added twist. Absolutely delicious. In spite of the long list of ingredients, it is an extremely simple dish to make. I would say start to finish it takes about 35 minutes. Check out other tasty, healthy vegetarian dish at swamyskitchen.com.
- 1/4 cup toor channa dhal
- 1 bottle gourd, chopped
- 4 medium-sized tomatoes
- 2 Tbsps. fresh ginger, diced
- 2-3 cloves garlic, diced
- 4 tsps. turmeric powder
- 2 green chillies
- 4 dry red chillies
- 2 tsps. cumin seeds
- 1 tsp. mustard seeds
- 1 tsp. asafoetida
- 1 tsp. red chillie powder
- 1/3 cup tamarind juice
- Oil or a mix of oil and clarified butter (ghee)
- Salt to taste
- 2 Tbsps. fresh, chopped coriander leaves
Soak channa dhal for an hour. Then cook dhal, ghiya and 2 slit green chillies with 2 tsps. turmeric powder in pressure cooker. Let it cook well. Remove when done and mash the contents.
In this dish, the final seasoning is the major taste enhancer. Use a pan, add oil. In order, add the following after the oil warms. Mustard seeds, cumin seeds, ginger, garlic, the remaining turmeric powder, chillie powder, asafoetida.
Let it all cook for about 5 mins. Now add the tamarind juice. Close pan and let it boil for at least 7 minutes so it doesn't taste raw. Open pan and add the entire cooked dhal and ghiya. Add salt, close pan and let them cook for 10 minutes on medium heat.
Finally garnish with coriander.
Last recipe posted - Plain dhal.