Lauki Chana Dal, an easy and healthy curry prepared with Bottle Gourd (also known as Lauki, Doodhi or Ghiya) and Bengal Gram Dal (Chana Dal), is popular in most parts of India and could be prepared in three various ways 1) by utilizing only lauki, 2) by also adding chana dal or moong dal and three) by also adding potato. Adding chana dal improves the flavor and causes it to be healthier without growing the cooking. Within this step-by-step photo recipe of Lauki Chana Dal, lauki and drenched chana dal are first sauteed with tomato, garlic clove and customary Indian kitchen spices after which cooked inside a pressure oven to improve the taste and retain nutrients. This sabzi may also be prepared in same manner using moong dal as well as without needing garlic clove and onion read tips given below.
Preparation Time: half an hour
Cooking: twenty minutes
Serves: 3 servings
1 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 pinch of Asafoetida (hing), optional
1 small bit of Cinnamon, optional
5-6 cloves of Garlic clove, finely chopped, optional
3/4 teaspoon Red Chilli Powder
1 teaspoon Coriander Powder
1/4 teaspoon Turmeric Powder
two tablespoons finely chopped Coriander Leaves, for garnishing
two tablespoons Oil
Wash and soak chana dal in water for half an hour. After half an hour, drain drenched chana dal and aside. Peel and cut lauki into small pieces.
Heat 2-tablespoons oil inside a 3-5 liter capacity aluminum or steel pressure oven over medium flame. Add mustard seeds when they start to crackle, add cumin seeds, asafoetida, chopped garlic clove along with a small bit of cinnamon. Saut until garlic clove turns light brown.
Add chopped tomato, red chilli powder, coriander powder and turmeric powder.
Stir and prepare until tomato plants turn soft, it will require around 2-minutes.