1 big doodhi cut thick pieces
½ cup Chana dhal
Handful of paapri ( this is optional , I had in my fridge and wanted to use up)
Handful Kari leaves
1 teaspoon jeera seeds
1 tablespoon ginger garlic
1 teaspoon red chilli paste
1 ½ teaspoon dhana powder
½ teaspoon haldi
½ teaspoon garam masala
Crushed red chillies depending how strong you eat
Salt to taste
2 tablespoon lemon juice
3 tomatoes chopped
Handful chopped dhania (coriander)
In a pressure cooker add little water the doodhi Chana dhal and paapri and allow this to soften approx 3 to 4 whistles .
If you do not have a pressure cooker make sure you soak the dhal for 1 hour in warm water first. Add the dhal , paapri and doodhi in a pot with water and allow to soften .
In a separate pot add some oil as well as the Kari leaves and jeera seeds , sauté until you get the smell add the ginger garlic and red chilli paste sauté for 30 seconds add the haldi as well as the soften veggies and dhal to the pot and add the remaining ingredients including the tomatoes , let this cook on low until the tomatoes soften , remove the tomato peels from the pot and add water if necessary . Garnish with dhania (coriander) .
Serve with roti or as a side to Kari Kitchri