Jowar Roti with Kaddu ka Dalcha

Ingredients

• 0.5 cup Chana Dal (Bengal gram lentils)
• 0.5 cup Toor Dal (Pigeon peas)
• 500 g Bottle Gourd (Peeled and cubed into 1-inch pieces)
• 2 tbsp Tamarind Paste (Seedless)
• 1 pcs Onion (Medium, finely sliced)
• 2 pcs Tomato (Medium, chopped)
• 1 tbsp Ginger Garlic Paste
• 3 pcs Green Chilli (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chilli Powder (Adjust to taste)
• 1 tsp Coriander Powder
• 0.5 tsp Garam Masala
• 1.5 tsp Salt (Adjust to taste)
• 3 tbsp Sunflower Oil (Divided)
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 3 pcs Dry Red Chilli (Broken in half)
• 10 pcs Curry Leaves
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)
• 5 cup Water (For soaking, cooking, and adjusting consistency)

Instructions

1. 1

   Prepare Lentils and Tamarind

   • Wash the chana dal and toor dal thoroughly under running water. Soak them together in 2 cups of water for at least 30-60 minutes. This helps them cook faster and more evenly.
   • In a small bowl, mix the tamarind paste with 1 cup of warm water. Let it sit for 10 minutes, then stir well to ensure it's fully dissolved. Set aside.
2. 2

   Pressure Cook the Dal

   • Drain the soaked lentils and transfer them to a pressure cooker.
   • Add 3 cups of fresh water, 1/4 tsp of the turmeric powder, and 1/2 tsp of salt.
   • Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the lentils are completely soft and mushy.
   • Allow the pressure to release naturally. Open the cooker, and use a whisk or the back of a ladle to mash the dal to a smooth consistency. Set aside.
3. 3

   Cook the Bottle Gourd Masala

   • Heat 2 tbsp of oil in a large, heavy-bottomed pot or kadai over medium heat.
   • Add the sliced onions and sauté for 4-5 minutes until they turn soft and light golden.