Dudhi Chanay ji Dar

Method

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1. 1

   Soak the Bengal gram in water for 1 hour before cooking.

2. 2

   Peel the bottle gourd and cut it into small pieces.

3. 3

   In a kadai, heat the ghee on a medium flame. When hot, add the chopped green chillies and asafoetida. When they start tempering, add the Bengal gram and roast it for 3 minutes.

4. 4

   Add the small pieces of bottle gourd. Add ½ cup of water, the turmeric and the salt, stir gently and cover the kadai with a lid.

5. 5

   Cook until the bottle gourd is tender. Take it off the flame and lightly mash the mixture with a kevai (hollow round spoon) so the Bengal gram and gourd blend thoroughly.

6. 6

   Add the lemon juice and heat for a few minutes before serving.