So here’s presenting…
Lauki-Chane ki Dal, fiery hot spicy Punjabi Badiyon de saath!
Soak 1/2 cup Chana dal in warm water for 1/2 hour. Pressure cook with 1/2 tsp haldi and salt to taste for 1 whistle. Keep aside.
Heat 2 tsp oil in a pan.
Add 1 punjabi bari (broken roughly into small pieces) and shallow fry, keep aside.
In the same pan, add 1 more tsp of oil. Add a tsp of jeera, followed by 2 tsp minced ginger-garlic and 1 onion finely chopped.
Sauté till onions start to accquire some color.
Add a small lauki diced, the shallow fried badiyan and 2 small tomatoes puréed.
Also add, salt and haldi to taste.
Cover and cook till lauki is almost cooked.
Now remove cover, add the boiled Chana dal and simmer on low flame for 5-6 minutes to reduce juices and concentrate flavors.
Serve hot with a garnish of fresh dhania!