Lauki, tori and kaddu are some how my favorites, I know most of you will be amazed hear that ….as these veggies top the “I don’t like them” list of many people. But the simple and light flavors of these veggies is something I really like. However today’s recipe is such that even if you don’t like the lauki / bottle gourd you still can enjoy this recipe, Lauki chana dal.
This dal has all the nutrion of lauki and flavors of chana dal making it a perfect tasty and healthy recipe. You don’t have to be a lauki fan to like this dal , in fact try it you will be a lauki chana dal fan for sure. I know this because my hubby is a member of anti lauki club, thus every time I bring lauki home I make lauki chane ki dal and he always ends up praising it.
Another good thing about this Lauki chana dal is its a complete meal in itself, as in its a dal and a sabzi both so if you make this you are sorted and don’t need to make any other sabzi or dal for a meal.
The consistency and flavors of this simple recipe can vary based on your mood and taste, however the recipe I am posting is for a thick and spicy dal fry version. Can be well enjoyed with rice or roti. It’s a fairly simple recipe and is so regular in my home. So let’s check the recipe.
- Lauki: 1 medium
- Chana dal: 1 cup
- Water : 4 cups
- Onion: 1 Medium
- Tomato: 1 large
- Green Chili: 3-4
- Ginger: 1 inch piece
- Garlic: 3-4 cloves
- Chana Masala: 1 tbsp
- Haldi: 1/2 tbsp
- Salt : To Taste
- Garam Masala: 1/4 tbsp
- Amchoor Powder: 1/2 Tbsp
- Coriander Powder: 1 tbsp
- Oil: 5 tbsp
- Cumin Seeds: 1 tsp
- Asefotida/ Hing: 2 pinch
- Soak the chana dal for 20-30 minutes.
- Peel and chop lauki into chunks.
- In a pressure cooker add lauki, dal, half of turmeric and salt with 4 cups water and cook on high flame for 15 minutes or 6-8 whistles.
- Meanwhile finely chop onion, garlic, ginger and green chilies. I use food processor for this.
- Heat oil in a pan and once medium hot add cumin seeds and hing.
- Once cumin splutters, add the onion mix and cook for 7-8 minutes till nicely brown.
- Finely chop tomato in the same food processor and add to the pan once the onion mix is brown.
- Cook until the masala is well cooked and you see some oil oozing out from sides.
- Now add all the dry spices and cook for another minute.
- Once the pressure is removed from the cooker add the tadka or the masala to the pressure cooker and mix well.
- Adjust the consistency if needed by adding water. Just cover with lid without closing it and cook for 5 more minutes.
- Serve hot with rice or roti and ghee.