Jul 132016
 

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I know I know you are here to kill the curiosity, as to how a lauki or bottle gourd can be so tasty. The truth is to make it to perfection just like my mommy does. I am thankful to her to teach me the basics to make all undesirable vegetables taste divine. I often share her recipes and this one is a new addition to the list. If you haven’t tried Bharwan Karele, Bharwan Tinda, Touri vadiyan, Punjabi Pethey ki Sabzi then its high time you join the wagon and leave all the hatred back. 

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I understand its not fair to gulp in things which dont taste good. Just because they are healthy doesn’t mean they have to be eaten. All I am saying what if the same distasteful things can be cooked in such a manner that they become delicious and tempting. I know you cant imagine Lauki and delicious in the same sentence. Lets hold this argument only once you have tried this recipe and if you still find it bland and boring and unappetizing I will put down this post 🙂 Do leave me your valuable feedback.

Directions:

1. Wash and peel bottle gourd and cut it into small cubes.


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2. Soak Channa Dal for half an hour in water.

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3. Chop Onions, tomato, Ginger and Green Chilies. 

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4. In a wok add some ghee and when it becomes hot add cumin seeds. Let them sputter then add coarsely pounded Coriander seeds.


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5. Bread a Vadi into small pieces and add it to the ghee and let it saute. Add Ginger, Onions and Green chilli and saute them, then add tomatoes and cook them till you see them soft and gooey.


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6. Add salt and Turmeric Powder.


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7. Add Red Chili Powder and a pinch of asafoetida.


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8. Add channa dal previously soaked and also the cubed bottle gourd.


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9. Also add little sambhar masala and then add water till the brim of the sabji. It should barely drown in water. Close the lid of the pressure pan and cook. After the first whistle turn the flame on low and  continue to cook for 15 minutes. Do not release the steam instantly, let it release on its own.


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10. Garnish with Fresh Coriander Leaves and Garam Masala.


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11. Serve hot with Rotis or simply steamed Rice.

Other Punjabi dishes you can try are:  Punjabi Maa Choleyan di DalMooli aur Mooli Ke Patton Ki SabziPunjabi Dal MakhaniPunjabi Pethey Ki SabziPunjabi Style Dum AlooPunjabi Style Gobhi DanthalPunjabi Style Bharwan TindaPunjabi Style Kaddi ChawalPunjabi Pindi Choley ,  Turai WadiBharwan Baingan Baingan Ka BharthaBharwan Karela.

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Dal Ghiya with Punjabi Vadiyan | Lentils with Bottle Gourd and Sundried Lentil Dumplings
Serves 2
Dal ghiya or Lentils with Bottle Gourd and Sundried Lentil Dumplings is a delicious comfort side dish known to all Punjabi Households. The magical component is vadi or sun dried lentil dumpling which makes the taste divine.
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
Ingredients
  1. 2 cups Bottle Gourd or Ghiya or lauki or doodhi, chopped in cubes
  2. 1 cup Channa Dal or Split Bengal gram
  3. 1 Large Onion
  4. 3 medium Tomatoes
  5. 1/2 inch ginger root
  6. 2 green Chillies
  7. Salt, to taste
  8. 1 tsp Cumin seeds
  9. 1/2 tsp Coriander Seeds
  10. a pinch Asafoetida or hing
  11. 1 tsp Sambhar Powder
  12. 1/2 tsp Red Chili powder
  13. 1/2 tsp Turmeric Powder
  14. Fresh Coriander Leaves
  15. 1/2 tsp Garam Masala
  16. Water, as needed
Instructions
  1. Wash and peel bottle gourd and cut it into small cubes.
  2. Soak Channa Dal for half an hour in water.
  3. Chop Onions, tomato, Ginger and Green Chilies.
  4. In a wok add some ghee and when it becomes hot add cumin seeds. Let them sputter then add coarsely pounded Coriander seeds.
  5. Bread a Vadi into small pieces and add it to the ghee and let it saute. Add Ginger, Onions and Green chilli and saute them, then add tomatoes and cook them till you see them soft and gooey.
  6. Add salt and Turmeric Powder.
  7. Add Red Chili Powder and a pinch of asafoetida.
  8. Add channa dal previously soaked and also the cubed bottle gourd.
  9. Also add little sambhar masala and then add water till the brim of the sabji. It should barely drown in water. Close the lid of the pressure pan and cook. After the first whistle turn the flame on low and continue to cook for 15 minutes. Do not release the steam instantly, let it release on its own.
  10. Garnish with Fresh Coriander Leaves and Garam Masala.
  11. Serve hot with Rotis or simply steamed Rice.
Adapted from Mommy Dearest
Adapted from Mommy Dearest
The Secret Ingredient http://www.thesecretingredient.in/
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Comments

  1. A tempting share Anshu! Bookmarking the recipe link.

  2. Happy to find you here Pushpita 🙂 I am elated you liked this. Do try and lemme know.

  3. […] adapted from thesecretingredient […]