85. TARBOOZ CHANA DAAL (WATERMELON & CHICKPEAS LENTIL)

Tarbooz Daal

INGREDIENTS
1. Tarbooz Chhilka (Watermelon rind) only white portion cut into cubes of half a watermelon
2. Cooking Oil 1 tbsp 
3. Jeera (Cumin seeds) 1/4 tsp
4. Onion Garlic Paste- 1tbsp
5. Salt 1/4 tsp
6. Haldi (Turmeric Powder) 1/4 tsp
7. Lal Mirch (Red Chilly Powder) 1/4 tsp
8. Chana Daal (Bengal gram lentil) 1/4 cup washed
 
METHOD
1. Heat Oil. Put cumin seeds and onion garlic paste. Fry till light brown in colour.
2. Add the remaining spices, watermelon cubes and chana daal. Also add 1 cup water
3. Cook in pressure cooker for 15 minutes after the whistle.  Let the steam release on its own.
4. Mash with a ladle and decorate with dhania patti (optional).

TIPs & TRICKS1. After the daal is cooked, add or evaporate water as per your taste for daal.  

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84. TARBOOZ (WATERMELON) CURRY

INGREDIENTS
1. Watermelon rind (only white portion) cut into cubes app 4 cups 
2. Cooking Oil 1 tbsp 
3. Jeera (Cumin seeds) 1/4 tsp
4. Onion Garlic Paste- 1tbsp
5. Salt 1/4 tsp
6. Haldi (Turmeric Powder) 1/4 tsp
7. Lal Mirch (Red Chilly Powder) 1/4 tsp
 
METHOD
1. Heat Oil. Put cumin seeds and onion garlic paste. Fry till light brown in colour.
2. Add the remaining spices and watermelon cubes.
3. Cook in pressure cooker fro 5 minutes after the whistle. No need to add water. Let the steam release on its own.
4. Mash with a ladle and decorate with dhania patti (optional).

TIPs & TRICKS
1. Watermelon has high water content. Therefore, no need to add extra water.
2. One may have to adjust cooking time depending upon whether the rind is very hard or soft.

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