Dal Ghiya with Punjabi Wadiyan Recipe - Lentils with Bottle Gourd & Sundried Lentil Dumplings Made Easy

To begin making Dal Ghiya with Punjabi Wadiyan method, wash and soak chana dal for half an hour.Into a preheated pressure cooker introduce ghee and cumin seeds.

Let them sputter then introduce coarsely pounded Coriander seeds.

Saute for a few seconds and break a wadi into small pieces and introduce it to the ghee.Saute till the wadi become golden brown in colour and introduce ginger, onions and green chilli and sauté them till the onions become soft.Once done introduce tomatoes and stew them till they become soft and mushy.Once done introduce a pinch of asafoetida.

turmeric ground mix,  red chili ground mix and  saute for a minute.After a minute introduce the soaked chana dal  and the cubed bottle gourd.

mix gently till well combined.

Once done introduce just enough aqua to put a lid on the sabzi.Close the lid of the pressure skillet and pressure stew for 1 whistle.After the first whistle turn the mildly hot to low and continue to stew for 15 mins and then turn off the mildly hot.Let the pressure release naturally.After the pressure has released open the pressure cooker and mix gently in the garam masala.Transfer the Dal Ghiya with Punjabi Wadiya into a serving container, top with raw coriander leaves and present.present Dal Ghiya with Punjabi Wadiyan along with shortening Naan or  Steamed Rice and Carrot Cucumber Tomato Salad with Lemon and Coriander method for lunch or dinner.