Lauki Chane ki Daal (Dudhi chana ni daal)

Ingredients
Lauki (dudhi or bitter gourd)
Chana daal (split chickpeas)
Tomatoes
Onions
Ginger
Garlic
Gur (optional)
Kokum or lemon (optional)
Haldi powder
Chilli powder
Salt
Oil
Corriander leaves for garnishing

Method
Soak 1 cup chana for about 3-4 hours. Heat oil in cooker, sautee garlic and ginger, and then onions. Once onions are brown, add tomatoes then add haldi powder, chilli powder and salt. Let the tomatoes cook for a couple of minutes. Then add lauki (dudhi) pieces, soaked chana daal and 1 cup water (lauki will also release water). Cook in pressure cooker for 3 whistles. Once cooled, mix it. You lauki chana daal is ready.

Garnish with corriander leaves. Enjoy!

(Tip: A Gujarati variation would be to skip garlic and ginger, and instead add gur and kokum while it is being cooked. Note that kokum should be soaked for about 10-15 minutes prior to release its flavour. This variation is also very tasty)

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Preparation Time - 30 mints

Servings - 4