Chana daal aur ghiya

Split Bengal Gram with Bottle Gourd

Benefits of Bottle Gourd:
Bottle Gourd is a low calorie, low fat vegetable that is good for heart and is a source of proteins, calcium, phosphorus and iron. It is easy to digest, has cooling and diurectic effect and it is good for relaxation. Because of these natural qualities bottle gourd is recommended for people with liver inflammtion, urinary problems, heart diseases and nervous disorders- a bit of elixir, isn't it! Its best use is in the form of fresh bottle gourd juice.


Chana daal goes well with ghiya (bottle gourd) as it is in high in proteins and low in carbohydrates and ghiya complements the taste of chana daal.


Ingredients:

• Split Bengal gram (Chana daal): 1/2 bowl
• Bottle Gourd (Ghiya / Dudhi) : 1 (small size)
• Onion: 1 (chopped)
• Tomato: 1(chopped)
• Green chilli : 1(chopped)
• Ginger : a small piece (chopped)
• Salt: to taste
• Red chilli pwd: to taste
• Turmeric pwd: 1/2 tsp
• Oil: 1-2 tbsp
• Cumin seeds (Jeera) : 1/2 tsp

Method:

1. Wash daal properly. Soak in ample water (~1-2cup ) for 10-15 mins. (Don't throw this water as we'll use it later)
2. Peel bottle gourd and chop it.
3. In a pressure cooker, add daal, bottle gourd , salt, turmeric pwd and water (in which daal was soaked).Take 1-2 whistles on high flame and cook on low flame for 15 mins.
4. Keep it aside.
5. Seasoning/ Tadka:
• Heat oil in pan. Add cumin seeds. Let them splutter.
• Add chopped onion, ginger, green chilli. Cook on low flame till translucent. 
• Add Tomato. Cook till done. 
6. Add the above seasoning/ tadka to daal in pressure cooker. 
7. Again, take 1 whistle on high flame and cook on low flame for 5 mins. (If needed, add more water).
8. Ready to serve with chapati, naan, parantha or rice.