Dal Ghiya with Punjabi Wadiyan Recipe – Lentils with Bottle Gourd & Sundried Lentil Dumplings

Ingredients

1 cup Badi (wadi),2 cups Bottle gourd (lauki) – cubed,1 cup Chana dal (Bengal Gram Dal),1 Onion – finely chopped,3 Tomatoes – chopped,1/2 inch Ginger – finely chopped,2 Green Chillies,1 teaspoon Cumin (Jeera) seeds,1/2 teaspoon Coriander seeds – coarsely pounded,1 pinch Asafoetida (hing),1/2 teaspoon Red Chilli powder,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Garam masala powder,Salt – to taste,Water – as needed,Coriander (Dhania) Leaves – a few for garnish

Instructions

1. To begin making Dal Ghiya with Punjabi Wadiyan Recipe, wash and soak chana dal for half an hour.Into a preheated pressure cooker add ghee and cumin seeds. Let them sputter then add coarsely pounded Coriander seeds. Saute for a few seconds and break a wadi into small pieces and add it to the ghee.Saute till the wadi become golden brown in colour and add ginger, onions and green chilli and sauté them till the onions become soft.Once done add tomatoes and cook them till they become soft and mushy.Once done add a pinch of asafoetida. turmeric powder,  red chili powder and  saute for a minute.After a minute add the soaked chana dal  and the cubed bottle gourd. Stir till well combined. Once done add just enough water to cover the sabzi.Close the lid of the pressure pan and pressure cook for 1 whistle.After the first whistle turn the heat to low and continue to cook for 15 minutes and then turn off the heat.Let the pressure release naturally.After the pressure has released open the pressure cooker and stir in the garam masala.Transfer the Dal Ghiya with Punjabi Wadiya into a serving bowl, garnish with fresh coriander leaves and serve.Serve Dal Ghiya with Punjabi Wadiyan along with Butter Naan or  Steamed Rice and Carrot Cucumber Tomato Salad with Lemon and Coriander Recipe for lunch or dinner.

Recipe Details