Lauki Chana Dal Recipe

step 1

• STEP 1.Soak 1 cup of chana dal for 2 to 3 hours or longer is possible.

step 2

• STEP 1.Put the soaked dal in a pressure cooker and fill water up to 2 inches above the level of the dal. Add 1 tsp salt and ½ tsp turmeric powder.

step 3

• STEP 1.Pressure cook the dal for 15 to 20 minutes. Allow the pressure to release naturally. Keep the cooker aside.

step 4

• STEP 1.To prepare the masaledar lauki sabji, place a pressure cooker on the heat, add 1 tbsp ghee, 1 bayleaf torn, 1 inch of ginger finely chopped and 1 green chilly finely chopped. Stir and mix well.

step 5

• STEP 1.Then add 1 chopped blanched and deskinned tomato. Cook for a few seconds till the tomato is soft. If using fresh tomato, cook for a few minutes as blanched tomatoes turn soft faster.

step 6

• STEP 1.Then add ½ tsp turmeric powder, ½ tsp red chilly powder, ½ tsp garam masala powder, 1 tsp jaggery and ½ tsp salt. Mix well.

step 7

• STEP 1.Now add the peeled and diced small lauki. Add ¼ cup of water, mix well and pressure cook for 2 whistles. Turn off the heat and release the pressure naturally.

step 8

• STEP 1.For the tempering, heat 1 tsp ghee, 1 tsp cumin seeds and 1 red chilly. Stir for 20 to 30 seconds till the cumin crackles and the dry red chilly is roasted.

step 9

• STEP 1.In a different saucepan, add the cooked lauki and the cooked chana dal and the remaining liquid from the pressure cooker. Mix well and bring to a brisk boil for 2 to 3 minutes. Check the salt and add if needed.

step 10

• STEP 1.Add chopped coriander leaves and stir. Lastly add the tempering. At this stage , a squeeze of lime may be added if desired.