3/4
3
1
7
-------
1
1
2
5
1/3
-------
1
1
1/2
1/2
1
-------
1
1-3/4
|
c
c
oz
#
---
t
t
cl
in
---
T
t
t
t
t
---
T
c
|
Chana Dal (1)
Water
Opo Gourd (2)
Onion
--- Temper
Mustard seeds
Cumin seeds.
Chili, dried (3)
Garlic
Ginger Root
-- Finish Spices
Coriander Seeds
Chili Powder (4)
Turmeric
Garam Masala (5)
Salt
-------------
Mustard Oil (6)
Water
|
PREP - (50 min - 35 min work)
- Wash CHANA DAL to reduces foaming. Fastest is to shake
vigorously in a wire strainer under running hot water. Put in a sauce
pan with 3 cup WATER and bring to a boil uncovered. Turn to a
very low simmer, cover tightly and simmer for 35 to 45 min until cooked
through, but still has a litte crunch. Drain and Set aside.
- Use a vegetable peeler to shave the thin but hard rind from the
OPO GOURD. Slice about 1/2 inch thick and then into about 1 inch
chunks, or as you prefer.
- Quarter ONION lengthwise and slice fairly thin crosswise.
- Mix Mustard Seeds and Cumin Seeds and set aside.
- With kitchen shears, cap RED CHILIS and cut in half crosswise.
Shake out as many seeds as will go. Crush GARLIC and chop
fine. Slice GINGER very thin, cut slices into threads and chop
threads fine. Mix these three items.
- Grind Coriander and mix all Finish Spices.
RUN - (25 min)
- In kadhai, wok, or 3-1/2 quart sauté pan: IF
using Mustard Oil, heat it until you se the first trace of smoke,
then take off the heat and let cool down to a regular frying temperature
(see Mustard Oil).
- Heat Oil and stir in Mustard Seed mix until the Mustard
Seeds are popping, then stir in Garlic mix for about 1 minute.
- Stir in Onions and fry stirring until fairly translucent.
- Sprinkle in Finish Spices and fry stirring for 1 minute.
- Stir in Chana Dal until thoroughly mixed, then stir in
Gourd and fry stirring for about 2 minutes.
- Stir in enough water to just about cover. Bring to a boil, turn to
a simmer, and simmer covered until Gourd is cooked - it will be
translucent most of the way through).
- Serve hot with steamed Basmati rice.
|
