Ingredients vegetarian 2 servings

• ¾ kg - lauki
• 200 g - channa dal (soaked for 30 minutes)
• 3 tbsp - ghee
• 3 to 4 - medium sized onions (finely sliced)
• 2 - cloves
• 1" piece cinnamon stick
• 3-4 green chillies (slit)
• 4 big tomatoes (finely chopped)
• 1" ginger (crushed)
• 4 to 5 cloves - garlic (crushed)
• 1 tsp cumin seeds
• 2 1/2 tsp coriander powder
• 2 tsp red chilli powder
• ½ tsp turmeric powder
• salt to taste

• 2 green chillies (slit)
• 1" ginger (cut into juliennes)
• finely chopped coriander leaves

Directions

1. Peel and chop the lauki into 1" pieces.
2. Pressure cook the dal and lauki along with salt, turmeric powder and two cups water till 3 whistles. Keep aside.
3. Heat ghee in a kadai.
4. Add onions, cloves, cinnamon, cumin seeds green chillies, ginger and garlic.
5. Saute the onions on a low flame till pink.
6. Add the tomatoes and cook on a low flame till tender.
7. Add coriander powder and red chilli powder. Saute till ghee separates.
8. Add this onion tomato mixture to the cooked lauki and dal. Mix well.
9. Simmer for 8-10 minutes stirring at regular intervals.
10. Garnish with slit green chillies, julienne of ginger and coriander leaves.
11. Serve hot with phulkas

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