Chana Ghiya Dal is a traditional Indian dish made with split chickpeas and bottle gourd. It is a popular dish in North India and is usually served with roti or rice. The dish is made by cooking the split chickpeas and bottle gourd in a spicy tomato-based gravy. The dish is usually garnished with fresh coriander leaves and served hot.
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1 cup
1/2 cup
1 teaspoon
1 teaspoon
1/2 teaspoon
1/2 teaspoon
1/2 teaspoon
1/2 teaspoon
1/2 teaspoon
1 tablespoon
1 teaspoon
1
2
1
2 tablespoons
Soak the chana dal in enough water for at least 30 minutes.
Heat oil in a pressure cooker. Add cumin seeds and let them crackle.
Add ginger-garlic paste and sauté for a few seconds.
Add onion and green chillies and sauté till the onion turns golden brown.
Add tomato and sauté for a few minutes.
Add all the dry spices and mix well.
Add ghiya and chana dal and mix well.
Add 2 cups of water and salt to taste.
Close the lid of the pressure cooker and cook for 3-4 whistles.
Once the pressure is released, open the lid and mash the dal lightly.
Garnish with chopped coriander leaves and serve hot with chapati or rice.
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