Meena's Taste Mantra

Doodhi Gajar Peas Dal - A delicious lentil based veg gravy with Bottlegourd | Carrot | Peas!

Lauki | Doodhi | Bottlegourd is a wonder veggie for its nutrient content as well as high fiber and water. Fresh Lauki introduced in the diet is a must. Fortunately we all love this veggies and Amma pairs it up with other lovely veggies to create yummy Side Dishes for Roti | Rice.

This Doodhi Gajar Peas Dal is Amma's own creation. As a child I used to shy away from carrots. But when Amma used to make it in this form, I used to relish it. This dal is really a comfort food as it is simple in flavours but amazing taste as is balanced perfectly with spices!

INGREDIENTS

1 1/2 cup Lauki | Doodhi | Bottlegourd, peeled and cut to 1/2" bite size cubes
1 Carrot, peeled and cut to 1/2" bite size cubes
1/2 cup Fresh Peas

1 tblsp Channa Dal

1/2 cup Yellow Moong Dal

1 tsp Haldi | Turmeric Powder

1/2 tsp Jeera | Cumin Powder

1/2 tsp Rice Flour

1/2 tsp Red Chilli Powder

3 Green Chilli, slit lengthwise

1 " Adrak | Ginger, finely chopped

1 tsp Salt | To taste

For Tempering

1 tsp Oil

1 tsp Rai | Mustard Seeds

1 tsp Urad Dal

1 tsp Jeera | Cumin Seeds

1 sprig Kadhi Patta | Curry Leaves

METHOD

Wash and soak both dals together for 1 hour. The level of water should be such that it is half inch above the level of the dals.
In a vessel that can be kept inside the pressure cooker, add the soaked dal along with water and layer it with the chopped vegetables and peas.
Add haldi, red chilli powder, slit green chilli and adrak.
Ensure the level of water is exactly in line with the vegetables.
Pressure cook for 3 whistles.
Once Pressure is released, remove the cooked dal and vegetables. Keep aside.
Take a kadhai, which can accommodate the cooked dal and vegetables. Add oil and when the oil becomes hot add jeera, urad dal, rai and curry leaves. Saute till the rai crackles and is done. Remove a spoonful of the tempering and keep aside, to be used as garnish.
Reduce the flame to low and add the cooked dal and vegetables into the kadhai.
Add salt, jeera powder and rice flour. Mix well and ensure no lumps are formed.
Cook till it comes to a boil. Stir occasionally.
Once the dal comes to a boil, cook for additional minute and then switch off the flame. The consistency of this dal is a bit thick.
Serve hot with Rice | Roti along with any Pickle | Chutney.

We enjoyed this lovely Doodhi Gajar Peas Dal along with Steamed Rice and Ginger Chilli Sauce.

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.