Lauki Chana Dal (Bottle Gourd, Ghiya, Doodhi, Opo Squash) Recipe by Manjula www.manjulaskitchen.com Ingredients 1 medium bottle gourd (laucki, ghiya, doodhi) 1 cup yellow split gram (chana dal) 2 tablespoon oil 1/2 tsp cumin seeds (jeera) A pinch of asafetida (hing) 2 whole red chilies 1 teaspoon shredded ginger (adrak) 1/4 tsp turmeric powder (haldi) 1/2 tsp red chili powder adjust to taste 1/2 teaspoon Salt adjust to taste 1/2 teaspoon of garam masala (optional) 1 teaspoon mango powder (amchoor) adjust to taste About 2 tablespoon finally chopped cilantro (hara dhania) 1 cup of water adjust as needed





February 15th, 2010 at 6:02 pm
Thank you, looks yummi
February 15th, 2010 at 6:02 pm
Very delicious looking. Thank you Manjula!
February 15th, 2010 at 6:02 pm
Manjula will be teaching in San Diego at Cooking With Class on Friday, February 19 at 6pm. Her menu for the evening Vegetable Pakoras, Lentil Soup, Palak Paneer, Rice and Sooji Halwa (dessert). Price per person includes food, beverages, appetizers and recipes… Come join us at Cooking With Class for great eats!
February 15th, 2010 at 6:02 pm
thank you for great and simple recipes
February 15th, 2010 at 6:02 pm
thank you! wonderful recipe. and also thanks for showing recipe using pressure cooker.
February 15th, 2010 at 6:02 pm
thank you,Manjula. i love your recipes !
February 15th, 2010 at 6:02 pm
yummy i love indian food..
February 15th, 2010 at 6:02 pm
Wonderful receipe Manjula!! Thx for the posing.
February 15th, 2010 at 6:02 pm
Are you ever going to publish a cookbook? At least an ebook? I hope you do something in the future. You have amazing recipes! We are so grateful for you sharing them. Thank you.
February 15th, 2010 at 6:02 pm
love your recepies manjula….love from England…xxx
February 15th, 2010 at 6:02 pm
Great video!
February 15th, 2010 at 6:02 pm
Awesome, thank you!
February 15th, 2010 at 6:02 pm
Love it!!
February 15th, 2010 at 6:02 pm
Thanks for your helpful videos.
February 15th, 2010 at 6:02 pm
thank you
February 15th, 2010 at 6:02 pm
i love it. Thanks