Dal with Ridge Gourd/Zucunni

By Chanchal    |    Jul 15, 2011 | Posted in: Lentils     |    No Comments

This recipe gives a different taste as the dal is dry roasted before being cooked. Dry roasted dal is very famous in western part  of Odisha.

Preparation time:  5  minutes
Cooking time: 25 minutes

Ingredients

• Toor dal:  1 cup
• Ridge Gourd/Zucunni: 1 medium
• turmeric powder: ¼  teaspoon
• Water: 2 ½ cup
• Salt to taste

For Tampering

• Panch Phutana: ¼ teaspoon
• Green chili: 2
• Garlic pod: 2 big
• Curry leaves: 6-7
• Oil: 1 ½  teaspoon

Preparation

1. Wash, peel the skin and cut the Ridge Gourd/Zucunni  into small square pieces.
2. Take a pan and dry roast the toor dal on medium heat, stirring it frequently.
3. When the dal turn light brown, remove it from the pan. Wash the dal 2-3 times.
4. Take a pressure cooker, add the dal, water, salt and turmeric to it.
5. Cook on high heat till one whistle, then turn the heat to low and let it cook for 3 more whistles.
6. Note: The dal takes a little longer to cook as we have dry roasted it. If you don’t have a pressure cooker you can use a deep pan to do the same, but it will take a bit more time.
7. When the cooker releases pressure, open it and add the cut Ridge Gourd/Zucunni and cook till one more whistle on high heat.
8. Heat oil in a samll pan or tadka pan. When oil is hot enough add the panch phutana.
9. After the seeds crackle, add chopped green chili, follow with chopped garlic.
10. Stir for 10 seconds and then add the curry leaves.
11. Cook for another 5-6 seconds, then add it to the dal mix.
12. Mix everything and cook for another 1 minute.
13. Goes well with plain rice or roti.

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