Tuesday, 26 November 2013

Padwal ki masaledar dal

Well, well, well... What can I say about this dal?  This is one of my hubby's favourite and he asks them quite often to make.  Little does he know that this dal, when first made was an yesterday's left-over kootu, that got churned over to masala dal with garam masala touch!!  :D  :D  After that, I started preparing masaledar dal frequently, atleast once a week.  Hopefully, this dal has lots of padwal/snakegourd that is healthier too!!

I must admit that this dal goes on rocking combo with dosa/kal dosa.  Roti also makes an better match.  They taste best the next day (Don't know why, experts please explain)  Don't worry with snakegourd still staying in your refrigerator.  Just grab them, and prepare this dal, for I am sure, you won't be disappointed :D

Preparation time:  45 minutes
Cooking time: 25 minutes
Serves :2-3

Ingredients required:

To temper
  • 1 tbspn ghee
  • 1 Bayleaf crushed
  • 1-inch cinnamon stick
  • 1 Black cardamom
  • 2 cloves
  • 1 star anise
  • 1 tsp sombu/fennel seeds
  • 1 slit green chilly
  • Handful of mint leaves
  • 1 tbpsn finely chopped onions
  • 1/2 cup of finely chopped tomatos
  • 1 tsp garam masala powder
  • 1 tsp chilly powder
  • 1 tbsp dhanya powder
  • 1/2 tsp haldi/turmeric powder
  • 1 tsp dry ginger powder
  • Salt, as required
  • 1 cup of snakegourd, deskinned, deseeded and chopped to medium-sized chunks
  • 3/4 cup of chana dal (soaked, pressure cooked for two whistles)
  • Coriander leaves, to garnish


Heat ghee and add ingredients for temper.  Let them sizzle. 
Following which add onions and green chilly.  Saute till onion turns brown.

Now, add mint leaves along with tomatos. 

All spice powders are being added into the kadaai. 

Snakegourd chunks are added and sauted.  As you sauté, you will release that snakegourd sweats and water is released as such in kadaai.  Continue sauting, if needed sprinkle water and let them cook for five minutes. 

When snakegourd is partially done, add cooked chana dal.  Close the lid and cook for another ten minutes, till snakegourd gets cooked, but not turn soggy.  Check the seasoning. 

Serve hot with roti/dosa

Happy cooking :)  :)




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