Lauki Anardana Dal Curry Recipe

Lauki Anardana Dal Curry is a nutritious and flavorful curry made with bottle gourd (lauki) and split pigeon peas (toor dal). The curry is cooked with a blend of spices, tangy pomegranate seeds (anardana), and fresh herbs. This healthy and delicious curry pairs well with rice or roti. It is a perfect way to incorporate bottle gourd into your diet and enjoy its benefits.

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Lauki Anardana Dal Curry
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Ingredients for Lauki Anardana Dal Curry Recipe

  • 1/4 cup Split Pigeon Peas
  • 1/2 cup Water
  • 0.13 teaspoon Turmeric Powder
  • As required Salt To Taste
  • 1/2 tablespoon Oil
  • 1/4 teaspoon Cumin Seeds
  • 0.13 teaspoon Mustard Seeds
  • pinch A Pinch Of Asafoetida
  • 1/4 Onion, Finely Chopped
  • 1/4 tablespoon Ginger Garlic Paste
  • 1/2 Green Chilies, Slit
  • as required A Few Curry Leaves
  • 1/2 cup Chopped Bottle Gourd
  • 0.13 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/4 teaspoon Coriander Powder
  • As required Salt To Taste
  • 1/4 teaspoon Anardana Powder
  • 0.13 teaspoon Garam Masala
  • as required Fresh Coriander Leaves For Garnish

Directions: Lauki Anardana Dal Curry Recipe

Cooking Directions

  • STEP 1.Pressure cook the toor dal with water, turmeric powder, and salt until soft and mushy.
  • STEP 2.Heat oil in a pan and add cumin seeds, mustard seeds, and asafoetida. Saute for a minute.
  • STEP 3.Add chopped onions and saute until golden brown.
  • STEP 4.Add ginger-garlic paste, green chilies, and curry leaves. Cook for a minute.
  • STEP 5.Add chopped bottle gourd, turmeric powder, red chili powder, coriander powder, and salt. Mix well.
  • STEP 6.Cover and cook until the bottle gourd is tender.
  • STEP 7.Add the cooked dal and mix well. Simmer for a few minutes.
  • STEP 8.Add anardana powder, garam masala, and fresh coriander leaves. Mix well.
  • STEP 9.Serve hot with rice or roti.

Cooking Tips

  • Choose tender bottle gourd for better taste and texture.
  • Soak anardana seeds in water for 10 minutes and grind them to a powder for a tangy flavor.
  • You can add a pinch of sugar to balance the flavors.
  • Garnish with a squeeze of lemon juice for extra tanginess.

Storage and Serving

  • Lauki Anardana Dal Curry tastes best when served hot.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • Reheat the curry before serving and adjust the consistency with water if needed.
Nutrition
value
148
calories per serving
4 g Fat8 g Protein19 g Carbs8 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    8g
  • Carbs
    19g
  • Fiber
    8g

MacroNutrients

  • Carbs
    19g
  • Protein
    8g
  • Fiber
    8g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    60mg
  • Iron
    3mg
  • Vitamin A
    798mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    89mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    24mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    108mg
  • Manganese
    < 1mg
  • Phosphorus
    172mg
  • Selenium
    19mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp