Dal kaddu recipe || mazedaar chana dal kaddu

Ingredients Chana Dal (Split Bengal Gram): 1/2 kg(soaked for 30 minutes) Kaddu (Bottle Gourd / Lauki): 1 kg (peeled and cut into small cubes) Oil or Ghee: 3 tablespoons Onion: 1 large, finely chopped Tomatoes: 2 medium, finely chopped Ginger-Garlic Paste: 1 tablespoon Turmeric Powder: ½ teaspoon Red Chili Powder: 1 to 1 ½ teaspoons (adjust to taste) Coriander Powder: 1 teaspoon Garam Masala: ½ teaspoon Water: 3 to 4 cups (as needed) Salt: To taste Garnish: Freshly chopped cilantro (coriander) and green chilies [1, 2, 3, 4, 5] Instructions 1. Prepare the Base: Heat oil or ghee in a pressure cooker or heavy-bottomed pot over medium heat. 2. Sauté Aromatics: Add the chopped onions and sauté until they turn golden brown. Add the ginger-garlic paste and cook for 1 minute until the raw smell disappears. 3. Add Tomatoes & Spices: Stir in the chopped tomatoes, salt, turmeric, red chili powder, and coriander powder. Cook for a few minutes until the tomatoes soften and the oil starts to separate from the masala. 4. Combine Dal & Kaddu: Add the soaked, drained dal and the cubed bottle gourd to the pot. Stir well to coat with the masala for 2-3 minutes. 5. Cook: Add 3 to 4 cups of water. Cover and cook on medium-high heat (about 3-4 whistles in a pressure cooker) until the lentils and bottle gourd 6. Finish: Stir in the garam masala. another 2-3 minutes. 7. Garnish & Serve: Garnish with fresh conrainder