Yellow Split Peas Cooked with Bottle Gourd Leaf

I have used both the leaf and stem for this dal. You can cut the leaves in half, if it is too big. Remove the outer scales of the stem, and cut it into small (2" long) pieces.

Wash the lentils thoroughly. Add salt, turmeric powder and water to it. Pressure cook it just about right, as we need to boil the dal again after adding the leaves.

Once the cooker releases all the pressure, open the lid and blend the dal. (I have used a wooden blending stick for this. If you are using a electronic blender, then take care not to blend it too smooth. We want a coarse consistency for the dal.)

Add the leaves, stems and slitted green chilies into the dal and cook it uncovered on a medium flame until the the leaves and stems are cooked through.

Next heat oil in a kadhai. Add dry red chillies and nigella seeds and fry until you get an aroma oozing out of it. Next add the chopped ginger and continue to fry.

Now add the dal into this, mix everything well and cook it uncovered on a low flame until you get the desired consistency. Do a taste test. Add salt if needed.

Finally add ghee and sugar. Mix it well and serve with plain rice.