Lauki Chana Dal Ki Sabji, a basic and healthy curry arranged with bottled gourd (aka Lauki, Doodhi or Ghiya) and Bengal Gram Dal (Chana Dal), is well known in all districts of India and can be arranged in three diverse ways; 1) by utilizing as it were lauki, 2) by too including chana dal or moong dal and 3) by too including potato. The expansion of chana dal improves the flavor and makes it more advantageous without expanding the cooking time. In this step-by-step photo recipe of Lauki Chana Dal, lauki and doused chana dal are to begin with sauteed with tomato, garlic, and common Indian kitchen flavors and at that point cooked in a weight cooker to increment the flavor and hold supplements. This sabzi can also be arranged in the same way utilizing moong dal and without utilizing garlic and onion – study the tips given below.
Preparation Time: 30 minutes
Cooking Time: 20 minutes
Serves: 3 servings
| Ingredients: |
| 1½ cups chopped Lauki (bottle gourd/doodhi) |
| 1/4 cup Chana Dal (bengal gram) |
| 1 medium Tomato, finely chopped |
| 1/4 teaspoon Mustard Seeds |
| 1/2 teaspoon Cumin Seeds |
| A squeeze of Asafoetida (hing), optional |
| 1/4 cup Chana Dal (Bengal gram) |
| 5-6 cloves of Garlic, finely chopped, optional |
| 3/4 teaspoon Red Chilli Powder |
| 1 teaspoon Coriander Powder |
| 1/4 teaspoon Turmeric Powder |
| 2 tablespoons finely chopped Coriander Leaves, for garnishing |
| Salt to taste |
| 3/4 cup Water |
| 2 tablespoons Oil |
Directions:
1. Wash and douse chana dal in water for 30 minutes. After 30 minutes, deplete the drenched chana dal and keep it aside. Peel and cut lauki into little pieces.
2. Warm 2-tablespoons oil in a 3-5 liter capacity aluminum or steel pressure cooker over medium fire. Include mustard seeds; when they start to crackle, include cumin seeds, asafoetida, chopped garlic, and a little piece of cinnamon. Sauté until garlic turns light brown.
3. Include chopped tomato, ruddy chili powder, coriander powder, and turmeric powder.
4. Blend and cook until tomatoes turn delicate, it will take around 2 minutes.
5. Include splashed and depleted chana dal.
6. Include chopped lauki and salt.
7. Blend well and sauté for 3-4 minutes. This step is vital to upgrade the taste of the curry as the lauki is cooked with spices in oil and brings out the flavor.
8. Include 3/4 cup water and blend well. Near the top pressure cook for 5-whistles over medium flame.
9. Turn off the fire and let the pressure come down normally. Open the top and taste the curry for the salt. If required, include more at this stage.
10. If the cooked curry has as well as much sauce, cook it once more for 2-3 minutes or until you get the wanted consistency. Exchange arranged lauki chana dal sabzi to a serving bowl and embellish with chopped coriander leaves.
Tips and Variations:
- To make basic Lauki ki Sabzi, do not include Chana Dal in step 4.
- Replace chana dal with moong dal in the same amount for variety. Wash and deplete moong dal and include it specifically in step 5 (without splashing it).
- Add 1 little chopped onion in step 2 and sauté until it turns light pink for extra flavor.
- Replace bottle gourd with edge gourd or pumpkin to plan other assortments of this basic veggie lover dish.
Taste: Mild spicy
Serving Ideas: Serve this curry with hot phulka roti or chapatti for lunch. It can also be served with steamed rice and pickles.