Chatori Daal

Chef Zakir Qureshi

Ingredients

Gram lentils:      1 cup (boiled)
Oil:      ½ cup
Ginger garlic paste:      1 tbsp
Mustard seeds:      ½ tsp
Onion seeds:      ½ tsp
Fenugreek seeds:      ½ tsp
Fennel seeds:      1 tsp
Cumin seed 1 tbsp:      (crushed)
Coriander seeds:      1 tbsp (crushed)
Onion:      1 (chopped)
Tomatoes:      3 (boiled, chopped)
Tamarind pulp:      ¼ cup
Bottle gourd:      1
Curry leaf:      1
Turmeric:      1 tsp
Salt:      to taste
Red pepper:      1 tsp (crushed)
Chili powder:      1 tsp
Water:      1 cup
Mango pickle:      1 tbsp
Coriander leaves:      ¼ bunch
Green chili:      3 – 4

Recipy

1. Heat oil in a pan, add ginger garlic paste, mustard seeds, onion seeds, fenugreek seeds, fennel seeds, cumin seeds and crushed coriander seeds, fry for few seconds.

2. Now add onion and fry till soft.

3. Also add tomatoes and tamarind pulp.

4. Finely chop bottle gourd and add to the pan. Fry for 1 – 2 minutes.

5. Now add curry leaves, turmeric, salt, red pepper, chili powder and 1 cup water.

6. Cook for 1 – 2 minutes.

7. Add gram lentils and simmer for 8 – 10 minutes.

8. Lastly add mango pickle, coriander leaves and green chilies.

9. Fry well over high flame, dish it out and serve.