Name: KHATTI DAAL NAYAB
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 250 gm Pigeon Peas; 125 gm Bottle gourd; 1/2 tsp Turmeric; 1/4 cup Tamarind pulp; 1 tbsp Jaggery; 3 tbsp Coriander leaves chopped; 1 1/2 tsp Salt; 2-3 Whole green chilies; 2 tsp Coriander seeds roasted; 1/2 tsp Fenugreek seeds roasted; 1 tbsp White cumin whole roasted; 1 tsp White lentil roasted; 8 Whole red chilies roasted; 1 tbsp Oil; 1/4 cup Oil; 3/4 tsp Mustard seeds; 20 Curry leaves

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KHATTI DAAL NAYAB

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Prep Time 10

Cook Time 30

Total Time 40

Cuisine Pakistani

Servings 8

Ingredients

250 gm Pigeon Peas
125 gm Bottle gourd
1/2 tsp Turmeric
1/4 cup Tamarind pulp
1 tbsp Jaggery
3 tbsp Coriander leaves chopped
1 1/2 tsp Salt
2-3 Whole green chilies

Ingredients for Masala Powder:

2 tsp Coriander seeds roasted
1/2 tsp Fenugreek seeds roasted
1 tbsp White cumin whole roasted
1 tsp White lentil roasted
8 Whole red chilies roasted
1 tbsp Oil

Ingredients for tempering:

1/4 cup Oil
3/4 tsp Mustard seeds
20 Curry leaves

Instructions

Cook daal in 4 cups of water till tender, blend, and keep aside.
In a pan add 2 cups water on fire, add chopped lauki, tamarind pulp, salt, and haldi, boil, and cook covered for 15 mins till lauki gets tender.
Add cooked daal, cover and simmer on low flame for 5 mins, add the prepared powder masala, cook for 5 mins
Lastly add baghar, garnish with coriander, green chilies, serve with boiled rice.

METHOD FOR POWDER MASALA :

Heat 1 tbsp oil, fry all the powdered masala ingredients on low flame and grind to a fine powder, use 4 tbsp.

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