Niksik

Anyone know of a good recipe for channey ki daal with lauki or with zuchinni?

SindSagar

Excellent dish..............imagine it is not that complicated....but off hand I do not recall the recipe............would like to know if there is something exotic added?

Niksik

I make it a certain way and it comes out quite well. I was looking for some other ideas.

I just bhuno the zeera, pyaz, garlic ginger, then tomatoes, add masalas, add daal and cook until almost done, then add lauki. I usually do another light tarka of pyaz and hari mirch at the end.

Ira

niksik, i bhoonafiy the masala with onions, tomatoes etc like you do for a salan. Then add lauki or ghiya to it and let it cook for a little bit. Now add presoaked chana dal and pressure cook it when done. THis kind of daal doesnt need tarka and it turns out really yummy for some reason.

Niksik

I just did that Ira. Will post pics later, if it turns out well, that is... abhi cook ho rahi hai!

Kikoy

What is lauki? Sounds like doodhi...anyway I make channa dal with doodhi so here goes (not sure if thats what you want)Boil channa daal. Peel and cut doodhi in 2 inch pieces and boil with very little water.Heat oil, add mustard seeds and limdi leaves (curry leaves). Add chopped tomatoes and a green chillie sliced lengthwise. Add salt turmeric red chillie powder and little jaggery (gur). Let tomatoes cook until paste and oil separates.Now add doodhi (water removed) and channa daal. Let it boil on slow heat so flavour catches on. It should be fairly thick to eat with roti or else add little hot water to make gravy to eat with rice.

Mirch

Send me a plate I am a big fan of this dish.
I also love it if it has some kind of meat in it. Like bakray , gai or murghee ka gosht.

Niksik

Lusi

Nikki baji, my mom cooks both daal and kaddu togather in the pressure cooker mostly. Sometimes she makes masala and add daal and kaddu to it, other times she just make kadu daal like you'l make daal and then do tarka/bhegaar on the top.

Niksik

I added curry patta today and it smelled fantastic!

Today, no meat bhai! I have shaami kababs on the side.
Thanks Lusi. I made masala first and presuured cooked daal and lauki together.

sayyma

first make good masala you can make good masala in cooker too, thn add daal and loki together and water to preasure only 4 to 5 min your loki is done


and if u r cooking without cooker thn plz try to boil daal and remove white thing which will be appear on daal durin boiling thn add with loki and your taste will be good

~Sehar~

Mum makes kaddu/lauki( i think they are the same thing) like any other sabzi, and then adds daal which has been boiled separately....then 'dum' for 10mins on low heat. Garnish with dhaniya and it tastes great.