Kaddu Ka Dalcha

Pressure cook the dal in 1 1/2 cups water for 4-5 whistles. Whisk and keep aside. Pressure cook the chopped bottle gourd in 1 cup water for 2 whistles. Keep aside.

Heat oil in a pan and temper with bay leaves, cardamoms, cinnamon, cloves and cumin seeds. After it stops crackling, add the onion and saute till light brown in colour.

Now add the ginger-garlic paste, turmeric powder, coriander-cumin powder, garam masala powder and red chilli powder mixed with 1/4 cup water. Saute till oil separates.

Add the chopped tomato and continue to saute till they are mashed. Add the boiled dal, bottle gourd, salt to taste and tamarind water.

Simmer on low flame for 2-3 minutes. Check the consistency. Add more water if gravy is desired to be had with rice.

Saute for a few seconds and pour this tempering on the prepared Dalcha. Garnish with coriander leaves. Serve with jeera rice, khushka biryani or plain steamed rice.