Ingredients
- For Chana Dal
- 1 cup Chana dal (Bengal gram Dal) , soaked in water for 2 hours
- 1/2 tsp Turmeric powder
- 1/2 tsp Salt
- Water , as needed for cooking For Lauki Sabzi
- 1 tsp ghee
- 1 tsp Ginger , grated
- 1 Green Chili , chopped
- 1 Bay leaf
- 1 Tomato , finely chopped
- 1 Bottle gourd (lauki) , peeled and cut into chunks
- 1 tsp garam masala pdr
- 1/2 tsp Turmeric powder
- 1/2 tsp Red Chili powder ,
- 1 tsp Jaggery
- 1 Coriander Leaves , small bunch, chopped
- Salt , to taste for Seasoning
- 1 tsp ghee
- 1 tsp Cumin seeds
- 2 Dry Red Chilies
Preparations
Soak the chana Dal in 2-1/2 cups of water for 3 to 4 hours.
Place the soaked chana dal in the pressure cooker along with enough water such that the water is at least 2 inches above the dal.
Sprinkle some salt and a pinch of turmeric powder. Pressure cook for 3 to 4 whistles about 15 minutes and turn off the heat and allow the pressure to release naturally.
Next step is to cook the lauki in the pressure cooker. Heat a little ghee over medium heat, add the bay leaf, ginger, green chili, tomato, turmeric powder, red chlli powder, garam masala powder, salt, jaggery and give it a stir.
Saute until the tomatoes soften. Add the peeled and chopped lauki along with 1/4 cup of water and give it a stir. Pressure cook the lauki for about 2 whistles and turn off the heat. Allow the pressure to release naturally.
Add the cooked chana dal to the cooked lauki and give it a brisk boil. Check the salt and spices in the Lauki Chana Dal and adjust to suit your taste.
The next step is to make the seasoning for the lauki chana dal. Heat a small pan / kadai with ghee; add the cumin seeds and red chilies. Roast for a couple seconds and turn off the heat.
Pour the seasoning into the Lauki Chana Dal, stir in the chopped coriander leaves and serve warm.
Serve Lauki Chana Dal along with hot plain rice, roti.