Hearty Lauki and Potato Channa Dal

1.Rinse the channa dal under cold water until the water runs clear. Soak it in water for about 30 minutes, then drain.

2.In a large pot, heat the oil over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.

3.Add the chopped onions and sauté until they turn golden brown.

4.Stir in the ginger-garlic paste and green chilies, cooking for another minute until the raw smell disappears.

5.Add the chopped tomatoes and cook until they soften and the oil starts to separate from the mixture.

6.Sprinkle in the turmeric powder, coriander powder, and salt. Mix well and cook for another 2 minutes.

7.Add the diced lauki and potatoes to the pot, stirring to coat them with the spice mixture.

8.Add the soaked and drained channa dal to the pot, followed by 4 cups of water. Stir everything together and bring to a boil.

9.Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30-35 minutes, or until the dal and vegetables are tender. Stir occasionally and add more water if needed to achieve your desired consistency.

10.Once cooked, stir in the garam masala and let it simmer for another 5 minutes.

11.Remove from heat and garnish with fresh cilantro before serving.