Friday, October 11, 2013

Bottle Gourd & Bengal Gram / Lauki Chana Dal


Bottle gourd/Lauki - 1 kg
Bengal Gram / Chana Dal - 1 cup
Tomato -1 large
Green Chilli -1
Ginger, minced - 1 1/2 tsps
Garlic, minced - 1 1/2 tsps
Coriander Leaves, chopped - 3 tbsps
Cumin Seeds - 1 tsp
Red Chilli Flakes - 1 tsp
Turmeric Powder - 3/4 tsp
Lemon Extract - 1 tbsp
Ghee - 2 tsps
Salt to taste

For Seasoning:

Ghee - 1 tsp
Cumin Seeds - 1/2 tsp
Curry Leaves - 7 to 8
Asafoetida Powder - 1/4 tsp


  1. Soak chana dal for 1 hour.
  2. Peel and cut bottle into 1" pieces. 
  3. Chop tomatoes.
  4. Slice green chillies.
  5. Heat ghee in a pressure pan, add cumin seeds.
  6. When cumin seeds start sizzling, add green chilli slices. Saute for 1/2 a minute.
  7. Now add minced ginger and garlic. Saute until the raw small disappears.
  8. Add chopped tomatoes and bottle gourd pieces. 
  9. Pour water enough to cook chana dal and vegetables. Approximately 2 to 2 1/2 cups of water must be good enough.
  10. Add turmeric powder, salt and red chilli flakes.
  11. Pressure cook for 3 whistles or until chana dal becomes soft. Turn off the heat.
  12. Once all the steam from the pan goes away and you open the lid of the pan, add chopped corainder leaves and lemon juice. Mix gently until well combined. 
  13. For seasoning, heat ghee in a pan. 
  14. Add cumin seeds. When cumin seeds start sizzling, add curry leaves. Saute for 1/2 minute.
  15. Add asafoetida powder. Saute once and turn off the heat. 
  16. Add the seasoning to the cooked dal.
  17. Serve hot with rotis, phulkas or hot steamed rice.


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