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Chana Daal with Squash is one of my favorite Daal recipes and I make it often! You can use any one of the many squashes available but I like the taste of Bottle Gourd, also known as Opo squash or Ghiya or Lauki. Because of its mild taste, Lauki lets the Chana Daal flavor come through.

ingredients:
2 cups Opo Squash (Lauki) or zucchini, peeled and diced
1 cup chana daal, washed and soaked for 2-3 hours
3 cups water
1 medium tomato, chopped, or 1/2 cup canned tomato
1 small onion, chopped
1-2 tbsps. butter/ghee/oil
1/2 tsp. cumin seeds
1/2 tsp. minced garlic
1 tsp. fresh ginger, minced
2 bay leaves
1/2 tsp. crushed red pepper
1/2 tsp. turmeric
4 whole cloves
1 inch stick cinnamon
1 cardamom pod
1 tsp. salt
Fresh coriander, chopped (optional)

 

preparation:

 

  • Melt butter in a 4 quart or larger saucepan over medium high heat.
  • Add cumin seeds, stir until they start to pop.
  • Add onions and sauté until transparent.
  • Add garlic, ginger, and spices (if using Garam Masala, add it when Daal is cooked), stir.
  • Add tomatoes, zucchini, Daal and water. Bring to a boil, cover, and simmer until beans are soft to touch, approximately 45 minutes.
  • Daal can be cooked in a pressure cooker for 5 minutes after the pressure is built or in a slow cooker for 4 hours on high setting.
  • Add coriander and serve with rice and roti.

Copyright © Rashmi Rustagi 2012. All Rights Reserved.

 


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