1 cup Harad dali (toor dal/Split Pigeon pea)
1/4 cup Buta dali (Chana dal/Split Bengal gram)
Lau (Lauki/Bottle guard) - 1cup large chunks
Aloo (Potato) - 1 no.
Soya chunks - 1/2 cup
Teja patra (Bay leaf) - 1 pc.
Haldi (Turmeric powder) - 1/2 tsp
Salt to taste
Oil (1 tsp), Panch phutan (1 tsp), dry red chilly (1-2 nos.), hing ( asafoetida), onion (1 no), ginger-garlic paste (1/2 tsp), tomato (1 no), Ruchi dalma powder (1-2 tsp), green chilly, chopped coriander leaves for garnishing.
Clean and wash the dal (lentils). Boil both the dal (harad n buta) with lau (lauki), aloo n with little salt n haldi in a pressure cooker about 1-2 whistles.
Boil soya chunks in hot water for 2 mins. Drain n squeeze water from it. Take 1 tsp oil in a pan n fry it till light golden colour, sprinkle little salt.
Now for tempering, take 1 tsp oil in a kadhai/pan. Add panch phutan, red chilly, hing, when it start to crackle, add the chopped onion, ginger-garlic paste n fry. Add the chopped tomato n saute for a while. Add the soya chunks and Ruchi dalma powder, mix well n pour the boiled dal to it. Let it cook in simmer for 2 mins n switch off the flame. Garnish with coriander leaves n serve with roti, rice or poori..Enjoy it !!!