1 tablespoon Chopped ginger and garlic/ ginger garlic paste
2 Chopped tomato/ tomato puree
As required Salt
1/4 teaspoon Kashmiri chili powder
1/4 teaspoon coriander powder
1 teaspoon cumin powder
As required Garam Masala
As required Hing
1 diced bottle gourd
1/2 cup chana dal
As required Chopped coriander leaves
Directions: Lauki Chana Dal Recipe
STEP 1.Rinse and soak ½ cup chana dal (bengal gram or split chickpea) for at least 45 minutes to 1 hour. Drain the chana dal and keep aside.
STEP 1.Boil the dal and lauki in a pressure cooker and let it whistle for 3-4 times.
STEP 1.Heat 1.5 to 2 tsp oil or ghee in a pressure cooker. Crackle ½ to ¾ tsp cumin. Add the finely chopped onions ( 1 medium-sized onion) and saute till they become translucent.
STEP 1.Add the ginger (½ inch ginger, finely chopped). Also, add 1 green chili (chopped). And saute for 10-15 seconds.
STEP 1.Now add finely chopped tomatoes (2 medium-sized tomatoes). Add all the dry spice powders (¼ tsp turmeric, ¼ tsp red chili powder, ½ tsp garam masala powder, and a pinch of asafoetida). Saute till the tomatoes soften. Keep on stirring.
STEP 1.The oil should start releasing from the onion-tomato masala. Now add ½ cup chana dal and stir. Add then add the chopped lauki/bottle gourd (1.5 to 2 cups lauki) and salt. Pour ½ to ¾ cup water for pressure cooking and stir.
STEP 1.Cover with the lid and pressure cook for about 4-5 whistles on a high flame. If there is lots of liquid in the sabzi, then simmer without the lid to dry the liquids. The curry has a medium consistency.
STEP 1.When the pressure drops on its own, remove the lid and stir the coriander leaves. You can also garnish the curry with coriander leaves. Serve lauki chana dal sabzi hot with rotis or parathas or rice
calories per serving
8 g Fat26 g Protein60 g Carbs24 g FiberOther
Vitamins & Minerals
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