Ingredients
- 1 cup chana dal soaked for 1 hour
- 1 tablespoon oil or ghee
- 1 teaspoon cumin seeds
- 1 bay leaf
- 2 black cardamom
- 1 lauki approx. 1 ½ pounds, peeled and cut into 2-inch pieces
- 2 cups water
- ½ cup frozen or thawed onion masala
- 1 teaspoon salt
- ½ teaspoon garam masala
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne/Indian red chili powder to taste
- Cilantro garnish
Instructions
- Soak the chana dal in cold water for 1 hour. Drain, rinse and set aside.
- Press the sauté button, add oil/ghee and allow it to heat up for a minute. Add the cumin seeds, bay leaf and black cardamom to the pot. Once the cumin seeds brown, add the remaining ingredients.
- Secure the lid, close the pressure valve and cook for 10 minutes at high pressure.
- Naturally release pressure.
- Taste and adjust salt and cayenne if desired.
- Garnish with cilantro and serve.
Notes
- don't skip out on soaking the chana dal for an hour - you'll want to soak it to make sure it's tender enough.
- This recipe is part of my onion masala series – be sure to check it out!
- If you have frozen cubes of onion masala, just toss those in – no need to thaw them first.
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