Ingredients: teaspoon Sunflower Oil - for cooking, teaspoon Cumin (Jeera) seeds, sprig Curry leaves - finely chopped, inch Cinnamon Stick (Dalchini) - broken, Bay leaf (tej patta) - torn into half, inch Ginger - finely chopped, Tomato - finely chopped, teaspoon Turmeric powder (Haldi), teaspoon Red Chilli powder, cup Arhar dal (Split Toor Dal) - washed well in water, cups Bottle gourd (lauki) - peeled and chopped, - to taste, teaspoon Jaggery - crushed, Lemon - juice extracted, sprig Coriander (Dhania) Leaves - finely chopped, teaspoon Amchur (Dry Mango Powder), teaspoon Jaggery - powdered, teaspoon Lemon juice, (Dhania) Leaves - a small bunch finely chopped, Oil - for cooking, Vegetarian diet
Instructions: We begin making the Khatti Meethi Lauki Dal Recipe, prepare all the ingredients and keep them ready.Preheat oil in a pressure cooker over medium heat. Add the cumin seeds and allow it to crackle.Add the cinnamon stick, bay leaf, ginger, tomatoes and curry leaves. Saute for about minute until the tomatoes are slightly mushy.Add the turmeric powder, red chilli powder, salt, washed toor dal, chopped bottle gourd, salt to taste, jaggery and 2-1/2 cups of water.Cover the pressure cooker and cook the Khatti Meethi Lauki Dal for 3 whistles. After 3 whistles, turn the heat to low and simmer for 3 minutes and turn off the heat.Allow the pressure to release naturally. Once the pressure releases, check the taste, add salt if required and adjust the chilli and jaggery as well accordingly.When you are ready to serve, give it a brisk boil just and squeeze in the juice from one lemon and stir in the chopped coriander leaves.Transfer the Khatti Meethi Lauki Dal to a serving bowl.  Serve the Khatti Meethi Lauki Dal Recipe along with Red Cabbage Poriyal and Methi Thepla for a wholesome lunch or dinner.