About Lauki Chana Dal:
Lauki Chana Dal is a mildly spiced curry made with Chana Dal and bottle gourd. Lauki is a green vegetable that is widely grown in India. Its high in water and in rich source of vitamins. It helps in digestion and weight loss. Chana Dal known as Bengal Gram is one of legumes that is widely used in most of the households in India. It is delicious, nutritious and easily digested.
Watch Video Tutorial In Hindi:
- 1 bottle gourd washed, peeled and cut into cubes (approximately 200 grams-300 grams).
- 1/2 cup Chana Dal washed and soaked for at least 1-2 hours.
- 2 medium sized onions finely chopped.
- 2 medium sized tomatoes finely chopped.
- 2-3 tablespoons of mustard oil or any kind of cooking oil of your choice.
- 1 bay leaf.
- 1/2 teaspoon cumin seeds.
- Finely chopped green chillies to taste.
- 1-1-1/2 tablespoons of garlic ginger paste.
- 1 teaspoon turmeric powder.
- 1/2 teaspoon cumin powder.
- 1/2 teaspoon red chilli powder or to taste.
- 1/2 teaspoon coriander powder.
- 1/2 teaspoon garam masala.
- Water as required.
- Salt to taste.
- Some finely chopped coriander leaves.
Boiling of Chana Dal and Lauki:
- Take a pressure cooker and add lauki cut into cubes, soaked Chana Dal, 1-1/2 cups of water, 1/2 teaspoon turmeric powder, salt to taste, and 1/2 teaspoon of cooking oil.
- Mix them well and cover the lid and cook the Chana Dal on a medium heat for 4-5 whistles or until the Chana Dal and lauki are well cooked.
- Then, turn off the heat and let the pressure cooker to release the pressure itself.
Note: If you want you can boil the Chana Dal and Lauki In an open pot and adjust the water accordingly.
Tempering of Lauki Chana Dal:
- Take a kadai and turn on the heat.
- When kadai is hot, add 2-3 tablespoons of mustard oil or any kind of cooking oil.
- When oil is hot, add 1 bay leaf and 1/2 teaspoon cumin seeds and let the cumin seeds to splutter.
- Now add finely chopped onions and some finely chopped green chillies to taste and mix them well.
- Now cook the onion on a medium to high heat until it turns light golden brown in colour.
- Now add 1-1-1/2 tablespoons of garlic ginger paste and mix well.
- Cook the garlic ginger paste on a low to medium heat for 1-2 minutes or until its raw flavour gone.
- Now add 1/2 teaspoon turmeric powder, 1/2 teaspoon red chilli powder or to taste, 1/2 teaspoon coriander powder, and 1/2 teaspoon cumin powder.
- Now mix all the powdered species well and cook them on a low flame for 10-20 seconds.
- Now add finely chopped tomatoes and salt to taste (remember when we are boiling the Chana Dal and Lauki, we added salt at that time).
- Now mix them well and cover the lid and cook the tomatoes on a low to medium heat until its soft and mushy. Stir occasionally.
- When tomatoes are soft, remove the lid and cook the masala on a low to medium flame for 4-5 minutes or until oil gets separated from the masala.
- Now add boiled Lauki and Chana Dal and mix them well.
- Now add water as required and mix them well.
- Now cover the lid and cook the Chana Dal and Lauki on a low flame for 10-15 minutes. Stir occasionally.
- Now add 1/2 teaspoon garam masala and mix them well.
- Now cover the lid and cook the dal for 2-3 minutes more.
- Now add some finely chopped coriander leaves and mix them well.
- Now turn off the heat and pour the dal into a serving bowl.
- Serve this dal hot with roti, paratha, or with rice.