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 Oriya 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. In spite 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.