Lauki Chana Dal Pulav

INGREDIENTS

• 1 cup rice
• 2 cups grated lauki (bottle gourd)
• ½ cup chana dal (soaked overnight)
• 1 onion, sliced
• 1 tablespoon ginger-garlic paste
• 1 tomato, chopped
• 1 teaspoon asafoetida
• 1 teaspoon cumin seeds
• 4 cloves
• 1 bay leaf
• 2 green cardamoms
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 1 teaspoon biryani masala
• 1 teaspoon dry mint leaves
• 2 tablespoons chopped coriander leaves
• 1 lemon
• 1 teaspoon ghee
• 1 tablespoon oil
• 1 tablespoon salt

METHOD

• Wash and soak the rice for 30 minutes.
• Heat the oil in a large wok and add the asafoetida, cumin seeds, cloves, bay leaf and cardamoms and sauté for a few seconds.
• Next, add the sliced onions and sauté for a minute. Then add the ginger-garlic paste and cook till it does not smell raw anymore.
• Now add the chopped tomato, salt, turmeric powder, cumin powder, garam masala and coriander powder and cook till the tomatoes are mushy.
• Next, add the grated lauki and cook it with the masala.
• Add the soaked chana dal and mix well. Then add the rice and 2 cups of water. Cover the wok and let the pulav cook.
• Once the rice is almost done, drizzle some biryani masala, dry mint leaves, fresh coriander, lemon juice and ghee over it and cover with the lid. Put out the flame and let it sit for 20 minutes. Serve with raita.