Lauki Chana Dal Sabzi
Bottlegourd and split bengal gram curry
Ingredients
- 1 medium bottlegourd / lauki about 3 ½ cups
- ½ cup chana dal / split bengal gram
- 1 tbsp oil
- ½ tsp ghee
- 1 tsp cumin seeds / jeera
- ¼ tsp asafoetida / hing
- 1 medium onion chopped
- 1- inch piece ginger grated
- 2-3 green chillies slit
- 1 medium tomato chopped
- ¼ tsp turmeric powder
- ½ tsp red chilly powder
- 1 tsp coriander powder
- ½ tsp garam masala
- Salt to taste
- 3 tbsp chopped coriander
Instructions
- Wash and soak chana dal for 30 minutes. Peel the skin of bottlegourd and remove the center spongy portion. Chop them into cubes.
- In a pressure cooker, heat oil and ghee. Add cumin seeds, asafoetida and let it sizzle. Add onion, ginger, green chillies and saute until soft.
- Add tomato and fry till they are soft. Then add turmeric powder, red chilly powder, coriander powder and garam masala. Fry for 1-2 minutes.
- Add the chana dal, bottlegourd, 1 cup water, salt and mix well. Close the lid and pressure cook for 3 whistles in medium heat.
- Once pressure subsides, open and add coriander leaves. Simmer for few minutes if there is still lot of water.
Notes
- Do not add more water. Bottlegourd will ooze out some water too.
- Chana dal should not turn mushy. It should be just soft and have little crunch.