{"id":184891,"date":"2023-09-11T08:26:41","date_gmt":"2023-09-11T08:26:41","guid":{"rendered":"https:\/\/indiansapidnews.com\/?p=184891"},"modified":"2023-09-11T08:26:41","modified_gmt":"2023-09-11T08:26:41","slug":"recipe-jayantis-lauki-chana-dal","status":"publish","type":"post","link":"https:\/\/indiansapidnews.com\/celebrity\/recipe-jayantis-lauki-chana-dal\/","title":{"rendered":"Recipe: Jayanti’s Lauki Chana Dal"},"content":{"rendered":"
All sizes of bottle gourds or lauki<\/em>s or doodhi<\/em>s are flooding the market post the rains. It’s therefore the best time to whip up Jayanti Soni<\/strong>‘s tasty and fast Lauki Chana Dal<\/strong>.<\/p>\n It’s also a way to make sure your family eats more proteins.<\/p>\n The dish goes well with paratha<\/em>s or roti<\/em>s and it’s guaranteed to find a place on your list of comfort foods.<\/p>\n Before Jayanti moved to Mumbai, she lived in a Rajasthan-Gujarat border town named Bhinmal, where she grew up learning to make food that has influences of both states.<\/p>\n A first-rate cook, Hindi, singing and music are her other interests and in which she did her higher studies. These days she is singing a Marwari bhajan<\/em>, Meethe Ras Se Bharyodi Radha Rani Lage, Mahne Kharo Yamunaji Ro Paani Lage<\/em> (Radha rani<\/em>, Krishna’s consort, is so sweet that in contrast the waters of the Yamuna taste very salty).<\/p>\n <\/p>\n Lauki Chana Dal<\/strong><\/p>\n Serves: 2-3<\/strong><\/p>\n Ingredients<\/strong><\/p>\n <\/strong><\/p>\n Method<\/strong><\/p>\n <\/p>\n WATCH: How to make Lauki Chana Dal.<\/strong><\/p>\n Photographs and video: Dhairya Soni<\/strong><\/p>\n\n
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Add the jeera<\/em> and rai.
<\/em>Let it splutter.
Add the chopped onions, crushed ginger, crushed garlic.
Let it fry for a few minutes.
Add the chopped tomatoes.
Add the salt, turmeric powder, coriander powder, chilly powder.
Mix well and allow it to cook for 4-5 minutes.
Add the soaked chana dal<\/em> and the chopped lauki.<\/em>
Add the water and mix.
Cover and allow the mixture to cook for around 20 minutes.
If the lauki<\/em> pieces have become soft and break easily with a teaspoon, it’s done.
If not, allow it to cook for 5 more minutes.
Add the chopped green dhania<\/em> and the green chilly.
Allow it to cook for 1 minute more and take off heat.
Serve hot with paratha<\/em>s or roti<\/em>s.<\/li>\n<\/ul>\n