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Ash Gourd-Cabbage Dal

| March 7, 2013 Comment

ash-gourd-cabbage dal

Ash Gourd-Cabbage Dal is a delicious lentil soup with yellow lentils. This dal is full of protein, fiber, and other nutrients that makes this a healthy accompaniment for rice or roti.

Servings: 4-6
Cooking Time: 25 minutes

Ingredients

  • 3/4 cup chana dal (yellow lentils)
  • 1 cup cabbage, chopped
  • 2 cups ash-gourd (winter melon, white pumpkin)
  • 1/2 tsp turmeric powder
  • 1 tbsp cilantro (coriander leaves), chopped
  • Lemon/lime wegdes, a few
  • Salt to taste

For Seasoning

  • 1/2 tsp mustard seeds (rai)
  • 1/4 tsp turmeric powder
  • 1 red chilli, broken into a couple pieces
  • 1 tsp red chilli powder
  • 1/2 tsp garam masala powder
  • 1 tsp coriander-cumin (dhania-jeera) powder
  • 3-4 curry leaves

Preparation

  1. Cook the chana dal in the pressure cooker with 1 1/4 cups water and a little turmeric powder for 4-5 whistles.
  2. In a deep saucepan, boil the ash gourd pieces and cabbage with 1/4 cup water, salt, and a little turmeric powder.
  3. When the ash gourd and cabbage are cooked, mash and add the cooked dal.
  4. Heat oil in a small pan for the seasoning. Add the mustard seeds and fry for a few second. As they start to pop, add the red chilli and curry leaves and fry for a second. Then add the red chilli powder, turmeric, dhania-jeera and garam masala powders. Fry for a second and pour over the dal and stir.
  5. Let the ash gourd-cabbage dal boil for 2-3 minutes on medium heat.
  6. Garnish with cilantro and serve the ash gourd-cabbage dal hot with hot rice, ghee, lemon wedges, and pappadums or with roti.

Category: Dals and Soups, Dals and Soups - No-Onion No-Garlic, Vegan Dals and Soups

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