Doodhi and Chana Dal Subji Recipe

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Directions

• In a pressure cooker add bottle gourd, chana dal, salt and 1 cup of water, mix it well and pressure cook for 25 min and allow the steam to escape before opening the lid and keep it aside.
• Heat oil in a deep non-stick kadhai and add the mustard seeds and cumin seeds and when the seeds crackle, add the asafoetida and fry on a medium flame for a few seconds.
• Add chopped tomatoes, chili powder, turmeric powder, coriander-cumin seeds powder and a little salt and mash the tomatoes lightly by using a potato masher.
• Mix it well and cook on a medium flame for 1 to 2 minutes and stir occasionally.
• Add the bottle gourd-chana dal mixture, mix it well and cook on a medium flame for 2 minutes and stir occasionally.
• Garnish with coriander leaves and serve it hot.

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Meghna Nath