Green Papaya / Bottle gourd Squash / Lau - 1/2 lb, cut into small cubes
Yukon Gold Potato - 1 small, cubed (optional, helps to make the gravy thicker, can be omitted)
Chana dal - 1/2 cup (soaked overnight)
Ghee / Clarified Butter - 1 tbsp
Cumin Seeds - 1 tsp
Asafoetida / Hing - a couple of pinches
Green Chili - 3, finely chopped
Turmeric - 1/2 tsp
Red Chili Powder - 1/2 tsp
Coriander Cumin Powder - 2 tsp
Water - 2 cups
Cilantro - a handful, chopped
Lemon Juice
Heat a pan. Add ghee, cumin seeds, hing and green chili. Then add the chopped papaya / squash, potato, salt and turmeric, coriander cumin powder. Mix well and add the soaked chana dal.
Add 2 cups of water, lower the heat and cook for about 15 to 20 minutes.
Once the vegetables are soft and the gravy slightly thickens, sprinkle chopped cilantro on top, squeeze some lemon juice and serve.
Adapted from http://kichukhonn.blogspot.com/2016/04/lauki-aur-chana-dal-ki-sabzi-or-cholar.html
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