-
- Prep Time
- Minutes
-
- Cook Time
- Minutes
-
- Serving
- 4
-
- Yield
- 2
Ingredients |
|
| Gram lentil (chana daal) | 1 cup |
| Pumpkin (lauki), chopped in cubes | 1 cup |
| Ginger (adrakh), grated | 1 tea spoon |
| Bay leaf (tejpatta) | 2 |
| Cumin seed (jeera) | 1 tea spoon |
| Green chilli (hari mirch) | 2 chopped |
| Turmeric powder (haldi) | ½ tea spoon |
| Black cardamom (badi elaichi) | 2 |
| Cinnamon (dalchini) | ½ “piece |
| Cumin (jeera) powder | ½ tea spoon |
| Hot spices (garam masala) powder | 1tea spoon |
| Whole red chilli (sabut lal mirch) | 2 |
| Asafoetida (hing) | pinch |
| Vegetable oil | 2 table spoon |
| clarified butter (ghee) | 1 table spoon |
| Salt (namak) | to taste |
| Coriander leaves (hara dhaniya), chopped | 1 table spoon |
Instructions
- Wash and soak gram lentil in water for 2 hours.
- Heat 2 table spoon of oil in cooker, add bay leaves, cinnamon, cardamoms and stir it for 30 seconds.
- Then put turmeric powder, ginger, hot spices, cumin powder, chopped pumpkin and green chilli, fry for 3-4 minutes.
- Add soaked lentil and fry for a while then put salt and 2 cups of water.
- Pressure cooker it on medium flame for 10 minutes (2 to 3 whistle).
- Give the tempering of cumin seed and asafoetida and whole red chilli in clarified butter.
- Garnish with coriander leaves and serve hot.
- Recipe Type : Bihar, Regional, Vegetarian
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