Lauki chana dal ki sabziTweet
Lauki chana dal ki sabzi is made with bottlegourd also called as doodhi or lauki and chana dal and seasoned with spices. Split bengal gram or chana dal gives a delicious taste to this vegetable. Bottlegourd has many vitamins and minerals like calcium, phosphurus, vitamin A, C and magnesium which helps in reducing blood pressure and also supports healthy digestion.
- Bottlegourd (lauki or doodhi) - 1 (medium sized) (about 250 gms)
- Split bengal gram or chana dal - 1/2 cup
- Cooking oil - 2 tablespoons
- Mustard seeds - 1/2 teaspoon
- Cumin seeds - 1/2 teaspoon
- A pinch of asafoetida
- Turmeric powder - 1/4 teaspoon
- Coriander powder - 1 teaspoon
- Garam masala powder - 1/2 teaspoon
- Red chilli powder - 1/2 teaspoon
- Chopped coriander leaves - 2 tablespoons
- Salt to taste
- TO GRIND
- Onion - 1
- Tomatoes - 2
- Green chillies - 1
- Ginger - 1 inch small piece
HOW TO MAKE LAUKI CHANA DAL KI SABZI RECIPE Soak chana dal in 2 cups of water for an 1 1/2 to 2 hours
Peel the skin and cut the bottlegourd into small pieces. Keep aside
Grind the onion, tomatoes, green chillies and ginger to a smooth paste and set aside.
Heat a small pressure cooker on a low flame. Add asafoetida, mustard seeds and cumin seeds. Once the seeds stop spluttering, add the ground onion tomato masala and mix well.
Cook for 2-3 minutes on a low flame, Add turmeric powder, coriander powder, garam masala and red chilli powder and mix well. Cook for another one minute.
Add soaked chana dal and chopped bottlegourd or lauki pieces and mix well.
Add 1 1/2 cups of water and salt and combine together.
Close the cooker with a lid and pressure cook upto 3 whistles. Switch off the flame. Once the pressure is cooled down, garnish with coriander leaves.
NOTES : You can also add garlic cloves at the time of grinding onion tomato masala for this dish. If the subzi becomes too thin or watery, you can cook on a low flame with the pressure cooker lid open and bring it to a medium consistency.