Tilted Brush Stroke
LAUKI CHANA DAL
Wash chana dal with water 2-3 times until the water runs clear. Soak it in 3-4 cups of water for 20 minutes.
Press SAUTE button on the instant pot. Once it says HOT, add ghee.
Once the ghee is hot, add onions and saute for 3-4 minutes until they turn light brown in color, stirring frequently.
Add ginger, garlic, green chilies, and tomatoes, and saute for 2-3 minutes.
Now, add the lauki and saute for a minute.
Drain the water from the chana dal and add the dal to the pot along with turmeric powder, salt, and 2 and ½ cups of water and stir well.
Close the lid of the instant pot and set the valve to the sealing position. Press PRESSURE COOK and set the timer to 12 minutes at High Pressure. The instant pot will take some to build the pressure and start the timer
Once the timer goes off, let the pressure release naturally for 10 minutes. Release the remaining pressure manually and open the lid of the pot.
Add garam masala powder and lime juice and stir the dal gently. Add more water if the dal is thick. Check for salt and add more if required.
Heat ghee in a small pan over medium-high heat. Once the ghee is hot, add cumin seeds and asafetida and let them crackle for 3-4 seconds.
Remove the pan from heat. Add chili powder.
Immediately pour the tempering over the cooked dal. Stir gently. Garnish with cilantro and serve hot.
Off-white Section Separator
LAUKI CHANA DAL IS READY!
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