Punjabi Ghia Chana Dal/ Chana lauki dal recipe

Chana dal is one of the famous dals cooked in every Punjabi household. During summer days, as lauki or ghia is a common occurrence in the vegetable shops, both ghia and chana dal can be combined to make flavorful ghia wali chana dal. This combo is highly nutritious as it contains goodness of strengthening chana dal and nourishing ghia. Added advantage is that if you don’t like either of the two, the combo is very toothsome. Like in my family, my husband always scrunches his nose if chana dal is cooked and same is the case with kids if ghia is on the table. But if ghia and chana dal are put together, nobody grumbles and dinner time is a peaceful time ??.

So let me tell you the recipe of this peace making dal….

Ingredients

Method:

1. Wash and soak chana dal in water for at least 30 minutes.
2. Wash, peel and chop ghia into small pieces.
3. Transfer dal in pressure cooker and add turmeric powder, salt and chopped ghia. Add 4 cups of water and close the lid.
4. Heat the pressure cooker on medium flame. After one whistle, reduce the flame and let the dal cook for about 10-15 minute at low flame.
5. In the meanwhile, heat ghee in a pan and add cumin seeds. As soon as seeds start spluttering, add onion and saute till light brown.
6. Add ginger garlic paste and saute further.
7. Next add pureed tomatoes and chillies and cook till ghee separates.
8. Add coriander powder, red chilli powder, garam masala and saute for few seconds.
9. When the steam of the cooker is released, open the lid. Mash dal with the ladle and transfer into the pan containing tempering.
10. Let it cook for another 4-5 minutes for absorption of flavors. Check the salt and seasoning. If required, adjust according to your taste.
11. Squeeze lemon juice before serving. It enhances the taste of dal many folds.
12. Garnish with coriander leaves and serve hot with chapatis or zeera rice and salad.