Roti, Nenua Chana Dal Sabzi and Kachumber Salad

Ingredients

• 500 g Ridge Gourd (Also known as Nenua or Turai, peeled and chopped into 1-inch pieces)
• 0.5 cup Chana Dal (Rinsed and soaked for at least 2-3 hours, then drained)
• 2 tbsp Mustard Oil (Heat until it just begins to smoke to mellow its pungent flavor)
• 1 tsp Cumin Seeds
• 1 medium Onion (Finely chopped)
• 1 tbsp Ginger-Garlic Paste
• 2 medium Tomato (Finely chopped)
• 2 whole Green Chili (Slit lengthwise)
• 0.5 tsp Turmeric Powder
• 1.5 tsp Coriander Powder
• 0.5 tsp Red Chili Powder (Adjust to your spice preference)
• 1 tsp Salt (Or to taste)
• 1 cup Water (Use less if ridge gourd is very tender and watery)
• 0.5 tsp Garam Masala
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish)

Instructions

1. 1

   Preparation: Ensure the chana dal is soaked for at least 2-3 hours and then drained completely. Peel the ridge gourd, trim the ends, and chop it into 1-inch cubes. Finely chop the onion and tomatoes.

2. 2

   Sauté Aromatics: Heat mustard oil in a pressure cooker over medium heat. Once it's slightly smoking, reduce the heat and add the cumin seeds. When they splutter (about 30 seconds), add the chopped onion and sauté for 4-5 minutes until translucent and light golden.

3. 3

   Build the Masala: Add the ginger-garlic paste and slit green chilies. Sauté for 1 minute until the raw aroma disappears. Add the chopped tomatoes along with turmeric powder, coriander powder, and red chili powder. Cook for 5-6 minutes, stirring occasionally, until the tomatoes are soft and oil begins to separate from the masala.

4. 4

   Pressure Cook: Add the drained chana dal and chopped ridge gourd to the cooker. Stir for 2 minutes to coat everything well with the masala. Pour in the water, add salt, and give it a final mix. Secure the lid of the pressure cooker.

5. 5

   Cook and Rest: Cook on medium-high heat for 3-4 whistles. After the last whistle, turn off the heat and allow the pressure to release naturally. This will take about 10-15 minutes and ensures the dal is perfectly cooked.

6. 6

   Finish and Serve: Open the cooker lid. Check if the dal is soft. If there is excess water, cook on high heat for a few minutes, stirring gently, until it reaches a semi-dry consistency. Stir in the garam masala and garnish with fresh coriander leaves. Let it rest for 5 minutes before serving hot with rotis or rice.

Ingredients

• 200 g Red Onion (about 2 medium, finely chopped)
• 240 g Tomato (about 2 medium, deseeded and finely chopped)
• 300 g Cucumber (about 1 large, peeled and finely chopped)
• 1 pc Green Chili (optional, finely chopped)
• 2 tbsp Lemon Juice (freshly squeezed)
• 3 tbsp Coriander Leaves (freshly chopped)
• 0.5 tsp Salt (or to taste)
• 0.25 tsp Kashmiri Red Chili Powder (for color and mild heat)
• 0.5 tsp Chaat Masala
• 0.5 tsp Roasted Cumin Powder (bhuna jeera powder)

Instructions

1. 1

   Prepare the Vegetables (8 minutes)

   • Wash all vegetables thoroughly.
   • Peel the cucumber and finely chop it. Deseed the tomatoes and finely chop them.
   • Finely chop the red onion. If using, finely chop the green chili.
   • Place all the chopped vegetables into a large mixing bowl.
2. 2

   Combine and Season (1 minute)

   • Add the roasted cumin powder, chaat masala, Kashmiri red chili powder, and salt to the bowl with the vegetables.
   • Pour the freshly squeezed lemon juice over the mixture.
3. 3

   Toss and Serve (1 minute)

   • Add the freshly chopped coriander leaves.
   • Gently toss everything together until the vegetables are evenly coated with spices.
   • Serve immediately to enjoy the best texture and crunch. Do not let it sit for long after adding salt.