Lauki Chana Dal

How to Make Lauki Chana Dal

1. Rinse and soak ¼ cup of chana dal (bengal gram or split and hulled black chickpeas) for at least 45 minutes to 1 hour. Drain the water and keep the lentils aside.

2. Heat 1.5 to 2 tablespoons of oil in a 2 litre stovetop pressure cooker. Crackle ½ to ¾ teaspoon of cumin seeds.

Use any neutral flavored oil. You can also use ghee instead of oil.

3. Add 1 medium-sized onion finely chopped onion (about ½ cup chopped onions) and saute stirring often until they become translucent.

4. Add 1 inch of finely chopped ginger, 1 chopped green chili and saute for 10 to 15 seconds.

5. Now add 2 medium-sized finely chopped tomatoes (about 1 cup finely chopped tomatoes).

6. Add ¼ teaspoon of turmeric, ¼ teaspoon of red chili powder, ½ teaspoon of garam masala powder and a pinch of asafoetida (hing). Continue to stir and saute until the tomatoes soften.

7. The oil will start to release from the onion-tomato masala.

8. Add ¼ cup of chana dal, 1.5 to 2 cups of peeled and chopped lauki (bottle gourd) and salt as required.

Note: Keep in mind that lauki should not taste bitter. If it tastes bitter then please discard it.

9. Stir and mix very well.

10. Then pour ½ to ¾ cups of water into the pressure cooker and stir.

11. Cover the pressure cooker with the lid and cook for 4 to 5 whistles on high heat. If there is a lot of liquid in the sabzi, then simmer it without the lid to allow the liquids to dry. The curry should have a medium consistency.

Once the pressure drops on its own in the cooker, then only remove the lid. Add the coriander leaves and stir. Alternatively, you can garnish the curry with 1 to 1.5 tablespoons of coriander leaves. You can add more coriander leaves if you prefer.

Serve lauki chana dal sabzi hot or warm with roti or paratha.