Achari Chana Aur Luki ki Dal Achari Yellow Split lentil and Bottle Gourd Dal

 Achari Chana  Aur Luki  ki Dal

Achari Yellow Split lentil and Bottle Gourd Dal

Ingredients

1/2 cup half Boiled Chana Dal / Yellow Split lentil

1 small size  Luki / Bottle Gourd cut into small  stripes ( preserve the skin for Lauer Khosha Bhaja)

1 Green  chilli slit

1 Tomato chopped

1 Onion chopped

1/2 tsp Garlic paste

Few  Curry leaves

1 Dry Red Chilli

1/4 tsp Nigella seeds

1/2 tspTurmeric powder

1 tbsp Achari powder

Salt to taste

1 tbsp Coriander leaves chopped

Water preserved from the boil dal + more if required

1 tbsp Sesame seed Oil

For the Achari powder

Ingredients

1/4 tsp Coriander seeds

1/4 tsp Cumin Seeds

2 Dry Red chili powder

1/4 tsp Mustard seeds

1/4 tsp Carom seeds

1/4 tsp Fennel seeds

1/4 Fenugreek seeds

1/4 tsp Dry Mango powder

Method

Grind all the above spices into powder..

 Method

Take a pressure cooker. Add 1/2 tbsp oil and let it heat. Add the chopped onion and green chilli. Stir it till translucent. Add the chopped  tomato.  Cook it for 3 minutes. Add salt, turmeric powder and the Achari masala. Sauté it for 2 minutes. Add the half boiled dal and bottle gourd. Stir it well. Add preserved water from the dal and more water  if required. It should be 1 1/2 cup water. Cover the cooker and give 3 whistles. After the cooker cools down.. open the cooker. If the gravy is dry then add 1/2 cup water or more as per the gravy required. Add dry mango powder. Simmer the dal for 10 minutes. Add another 1/2 tbsp oil and let it heat. Add nigella seeds, curry leaves and dry chilli. Drizzle the seasoning over the dal. Add coriander leaves for garnishing. Serve it  hot with Roti or Rice..   

Maa ki Dal / Kali Dal

 Maa ki Dal / Kali Dal 

Ingredients 

1 cup Whole Black Lentils ( Whole Urad Dal )

1/2 cup Beans (Rajma)
1 tsp Cumin seeds

1/2 cup Tomato grated

1 Onion chopped 

1 Green Chilli
1/2 tsp Ginger finely chopped
1 tsp Garlic finely chopped
1/4 tsp Chilli powder
1 1/2 tsp Garam Masala powder

1 tsp Coriander powder 
2 tbsp Ghee 

3 to 4 cups of water

Salt to taste

1/2 tsp turmeric powder

2 tbsp for cooking + 1 tbsp for garnishing Fresh cream

1 tbsp Chopped coriander leaves 

Few ginger julienne strips 
 

Method 

Clean and wash both the Lentils. Soak it in water overnight or covered in hot water for 30 minutes to 1 hour. In a pressure cooker, add the Lentils, salt to taste, turmeric powder, green chilli, coriander powder and 3 cups water. When the first whistle blows cook on low heat for 20 to 30 mins. If you are not using a pressure cooker, cover and boil in a pot until the dal becomes soft. When the Dal is cooked, let the steam from the pressure cooker come out.  Heat a pan. Add ghee. When the ghee melts, add the cumin seeds. As they begin to sputter, add the chopped onion, garlic and ginger . When it starts to brown add the tomato puree. On medium heat, cook the masala for 5 mins. When the masala separates from the ghee add garam masala powder. Add the masala to the dal. Stir the masala into the dal. Cook the dal by stirring it occasionally till the dal starts to have a creamy texture. Add 2 tbsp of cream. Cover and simmer for 10 minutes. Garnish with some fresh cream, coriander leaves, ginger julienne, sprinkle little gram masala powder and enjoy with hot Rotis / Parathas / Rice.