One can make this dish with a lot of lentils (1 cup) or less lentils (1/4 cup). If you are using less lentils and more bottlegourd, then this is the recipe for you. If you are using a lot of lentils, then please use MUNG DAAL instead of CHANA DAL.Ingredients1/4 cup Chana Dal, soaked in 1/2 cup water for 1 hour1 medium sized Bottlegourd, peeled, ends chopped and then diced in 1 inch cubes6-7 curry leaves1 tablespoon cumin seeds1 teaspoon black mustard seeds1 teaspoon turmeric powder1/2 teaspoon cayenne powder1 teaspoon salt1 tablespoon oil2 tablespoons chopped cilantro, OPTIONALInstructionsHeat oil in a medium saute pan over medium heat.Add mustard seeds and allow it to crackle. Then add cumin seeds and saute for...
This recipe is made Sindhi style (north Indians who belonged to the Sindh area in the pre-partition days in India).Serves: 4Ingredients1 cup chana dal cooked in 3 cups water on medium heat for 45 minutes, or until cooked2 tablespoons ghee OR olive if you want to make this vegan1 tablespoon cumin seeds1/2 teaspoon cayenne powder1/2 teaspoon turmeric powder1 jalapeno, finely chopped1 cup red onion, finely chopped1/2 cup chopped cilantro (chop leaves along with cilantro stalk)8-10 curry leaves OPTIONAL1/2 cup fresh mango, chopped OR 1 teaspoon mango powder (from the Indian store)1/2 teaspoon garam masalaSalt to taste (about 2 teaspoons)InstructionsIn a 3 qt saute pan over medium heat, melt ghee and when the ghee is hot, add cumin seeds, curry leaves,...
