Kadu Daal

Ingredients:

• 2 lbs. kadu/gourd
• 1 cup channa daal (lentils)
• 2 tablespoons crushed tomatoes
• 1 small onion
• 1 tablespoon freshly ground ginger
• 1 tablespoon freshly ground garlic

Spices:

• 1 teaspoon chili powder
• 1 teaspoon cumin powder
• 1/2 teaspoon turmeric powder
• 1 pinch clove powder
• 1 and 1/2 teaspoon sea salt

Directions:

Peel the kadu and cut into slices (like in picture).

Soak the lentils in water for 2 hours.

Take a deep pot or pressure cooker, and add in sliced onions, 1/3 cup oil, and cook on medium-heat.
When the onions have become translucent, add in the garlic.

Approximately, a minute later, add in the sliced kadu. Stir 1-2 times.

Then, about 3 minutes later, add in the spices and stir again.

After 4 minutes, add the curshed tomatoes and ground ginger. And stir.

Drain the lentils (if it has been two hours), and take this water and pour into the pot (water should be 1 and 1/2 cups).

When it starts boiling, then spread the lentils evenly on top of the kadu.

Now put the lid of the pressure cooker on, along with its weight.

When it starts whistling, note the time, and after 6 minutes turn off the stove.

Wait about 30-45 minutes for the steam to leave, and then take off the lid.

If you are using a normal pot, then let it cook on low-medium heat for 45 minutes.

It will be done when your kadu is soft.

Take 3 leaves of mint and garnish the dish. Enjoy with roti or naan or simply with boiled rice!