At times I feel great cooking something interesting and flavourful for dinner. And one such dish I can share is the Lau-ar-Cholar Daler tarkari (Chana Dal Sabzi/ Bottle Gourd and Split Bengal Gram Curry).
Like in legal words they say, ‘The rarest of rare case’, this dish is also a plate which can be called the same. A big question mark may stand in the way of naming it, but this is my point of view.
Moving on…Lau-ar-cholar daler tarkari needs:
Cholar dal/chana dal/split Bengal gram: 1 cupLau/lauki/bottle gourd: 2 cups (cut into small pieces)
Jeera seeds (cumin seeds): 2 tsp.
Dry red chillies: 2
Haldi powder: 1 tsp.
Red chilli powder: ½ tsp.
Salt to taste
Sugar: 1 tbsp (can be less as per personal taste)
Cooking oil: 1 ½ tbsp
Preparation:Soak the cholar dal for about half an hour and the pressure cook it adding some haldi powder. Do not overcook it.
Next cook the lau/lauki/ bottle gourd pieces in a pan with enough water and a pinch of haldi powder till it becomes soft.
Next:Heat oil in a kadhai/wok.
Break the whole red chillies into half and tip it in the hot oil.
Soon add the jeera and let it splutter and release the aroma.
Now add the cooked dal and stir for a couple of minutes.
Then pour in the cooked lau/lauki and give it a stir.
Add salt and sugar and the red chilli powder and cook it for 2-3 minutes.
The dish is ready to be served.
As the tarkari is taking its place on the plate, make some rotis on the hot tawa and serve.
Dinner will be great with everyone enjoying this occasional dish.
Simple, easy, tasty, healthy, home cooked, niramish tarkari, and more words can drape this dish but better to stop here.
If you have never tried cooking this dish, try and then only let the tongue give the Grade.
© gouriguha 2015