1 1/2 cup split chana dal (split chickpeas/bengal gram), washed until clear water
1 medium bottle gourd (cleaned, peeled, cored and cut into 1 1/2″ chunks)
1 cup tomato (diced)
2 black cardamom
1 inch cinnamon
1 teaspoon turmeric
2 tablespoon oil
1 teaspoon cumin
1 tablespoon ginger garlic paste (preferably fresh)
1/2 cup red onion (chopped)
1-2 thai green chili (minced)
1 tablespoon ghee
1 teaspoon garam masala powder
1/4 cup cilantro (chopped)
In a pressure cooker or large pot bring dal, bottle gourd, tomato, black cardamom, cloves, cinnamon, turmeric and salt together. Add water (3 cups if cooking in pressure cooker, 6 or more if cooking in a pot). Cook until the lentils are cooked through, about 20 minutes or so.
Once the lentils are cooked through, set them aside and work on the masala.
Heat ghee or oil in a thick bottom pan. Add cumin. As it sputters add ginger garlic paste. Cook for a minute or until ginger garlic paste begins to turn golden. Add onion. Cook for 3-5 minutes on medium heat. Add 2 tablespoon water. Mix well. Add garam masala. Mix. Cook for another minute until oil starts to seperate.
Add cooked lentils. Mix well. Simmer for 2-3 minutes. Turn off the heat. Garnish with cilantro. Serve as a soup with some bread or pour a couple ladles over steamed rice or quinoa. Comfort food at its best!