Achari Tinda walli Dal (Spiced Lentils with Apple Gourd)

Achari Tinda walli Dal (Spiced Lentils with Apple Gourd)

Regular readers of this blog know how much I love dals and various variations to them. At home we eat a lot of lentils and usually much beyond the regular yellow dals (moong, toor and channa) but being a punjabi I have a secret love for Channa dal. I like it with a simple garlic and jeera tadka and then with a good onion, tomato roast, as the orriya style Dalma and I even like the slightly sweet cholar dal from Bengal or as Chana Dal pulao we traditionally make on some festivals back home. Inspite of all these one of my favorite ways to really eat it is Lauki and Channa dal cooked together. It is one of the things I have grown up eating during my childhood. Mum would sometimes vary the seasoning of the same which would alter flavours - an achari tadka, simple jeera-ginger tadka and sometimes even with sambhar powder but the dal was made once a week.

Sometime ago I saw Neha make a variation of this with Tinda instead of Lauki and I knew I had to try this one. I love tinda as well so this couldn't go wrong in my head.

Achari Tinda walli Dal (Spiced Lentils with Apple Gourd)

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Regular readers of this blog know how much I love dals and various variations to them. At home we eat a lot of lentils and usually much beyond the regular yellow dals (moong, toor and channa) but being a punjabi I have a secret love for Channa dal. I like it with a simple garlic and jeera tadka and ...

Achari Tinda walli Dal (Spiced Lentils with Apple Gourd)

Summary

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  • Coursemain course
  • Cuisinepunjabi
  • Yield4 helpings 4 helping
  • Cooking Time20 minutesPT0H20M
  • Preparation Time10 minutesPT0H10M
  • Total Time30 minutesPT0H30M

Ingredients

Channa Dal
1 cup
Tinda
500 grams
Medium onion finely chopped
1
Large tomatoes chopped
2
Green chillies
2
Salt
to taste
For the tempering
Ghee
1 tbsp
Heeng
pinch of
Mustard seeds
1 tsp
Fenugreek seeds (methi)
1/2 tsp
Fennel seed (saunf)
1/2 tsp
Nigella seeds
1/2 tsp
Dry mango powder
1 tsp
Chilli powder
1/2 tsp

Steps

  1. Wash and soak Channa dal for about 2 hours (I soak all my dals including moong dal. Soaking dal helps removes the toxins from them and also makes them easy to digest)
  2. Peel and chop tinda in four pieces. Keep aside.
  3. In a pressure cooker, boil together Dal, tinda, onion, green chillies and tomatoes. Add salt and turmeric along with it. This should take about one whistle and 6-7 minutes on simmer. Wait for the steam to escape
  4. Lightly pound together mustard seeds, fenugreek seeds (methi), fennel seed (sauf) and nigella seeds together
  5. Heat ghee in a tadka pan and add heeng to it. Let it sizzle and add the pounded spice mix. Sauté for 2 minutes and add chilli powder and dry mango powder. Add the tadka to the dal and serve hot garnished with coriander
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