Cover & cook for 20 minutes on medium flame or until the lauki is tender after this process, now you can mix the chana dal and lauki together if there is lots of liquid in the sabzi, then simmer without the lid to dry the liquids. In a pan, add oil and heat it up. First of all, mix everything other than the twig of curry leaves in 2 cups of water. Masoor daal is very easy recipe. Mix well and microwave the mixture. Lastly, add the curry leaves for additional flavoring. Rinse with water a few times to remove any dirt. In a pan, add 1 cup of mash dal with 150 ml of water. While lentils are simmering, heat oil in frying pan. Bring the daal to a boil on high.
You can also place with split black lentils to boil and meanwhile continue with rest of process. Once the water has come to a boil, add ½ of the onion, turmeric, red chili powder, salt and pepper. For this daal i use a simple masoor daal which are also know as split red lentils (pictured below). Once the masala has been prepared, drain and add the urid lentils and 2 cups of water. Add the daal and three cups of water into the pot. If there is too much water for your liking by the time the lentils are cooked, uncover the pot and dry out the water on high till they are to your liking. Rinse the lentils and transfer to a medium sized pot and add the rest of the ingredients: In a pan, add 1 cup of mash dal with 150 ml of water. Cover & cook for 20 minutes on medium flame or until the lauki is tender after this process, now you can mix the chana dal and lauki together if there is lots of liquid in the sabzi, then simmer without the lid to dry the liquids. Bring the daal to a boil on high. Crush one clove of garlic in your handy dandy mortar and pestle and toss it in the pot with the daal.
