Saturday, September 14, 2013

Lau Buta Dali Tarkari

Bottle Guard (Lau) - 1lb cut into small cubes
Bengal gram   - 1 cup
Tomatoes  - 1 no's chopped
Garlic  - 4 cloves crushed
Ginger  - 1 inch piece crushed
Red chili powder - 1/2 teaspoon
Mustard Seeds- 1 teaspoon
Cumin Seeds- 1 teaspoon
Turmeric powder  - 1/4 teaspoon
Coriander leaves - A bunch
Pinch of Asafoetida
Whole Red chili- 2 no's
Oil - 2 tablespoon
Salt to taste

Soaked chana dal in water and keep aside for atleast 30 mins
In a pressure cooker put chana dal and bottle gaurd , and add 1/2 cup of water with salt and turmeric. DO NOT add too much water because the bottle guard is going to ooze out a lot of water.
Pressure cook the lau and dal mixture for 1-2 whistle.
For Tempering
In a pan heat up some oil add mustard seeds and cumin seeds , when they splutters completely add whole red chilli,asafoetida add crushed ginger and garlic , saute for few seconds .
Then add tomato and fry until  its completely done, add red chili powder.
Add this tempering to the lau and dal mixture.
Garnish the curry with coriander leaves.
Serve hot with chapati or steamed rice.