Lauki chana dal is very famous North Indian dish cooked specially during functions. Its a very tasty fusion if lauki and chana dal. Lauki is also known by a variety of other names like bottle gourd, calabash gourd, doodhi and ghiya. It is very healthy vegetable specially for diabetic patients. If you are bored of regular lauki recipes then do try this version you will definitely love this.
Preparation Time: 10mins ∏ Cooking Time: 30mins ∏ Servings:2-3 persons
Level:Intermediate(Medium) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
- 1 Cup (250 gm) soaked(1hr) chana dal
- 1-1/4 Cup (300 gm) lauki chopped in cubes
- 1 medium size onion chopped (slices)
- 1 medium size tomato finely chopped
- 1-2 green chilly chopped (slits)
- Coriander leaves – fistful (finely chopped)
- 1/2 teaspoon turmeric powder
- 1 teaspoon kashmiri red chilly powder
- 1/2 teaspoon dry mango (amchoor) powder
- 1/2 teaspoon cumin seed (Jeera)
- 1/2 teaspoon rai or mustard seed (optional)
- 1/4 or 1/2 teaspoon garam masala or Kitchen king masala
- 1 Bay leaf
- 1 or 2 dry whole red chilly
- 1/2 inch cinnamon stick
- 2-3 whole black pepper
- 2-3 cloves
- Pinch of Asafoetida
- Few curry leaves
- 2-3 teaspoon oil
- Salt as per taste
For Masala Paste
- 1 small size onion roughly chopped
- 1 small size tomato roughly chopped
- 1-2 green chillies finely chopped
- 1 inch ginger roughly chopped
- 5-6 garlic cloves
- 1 teaspoon coriander seeds
How to make Lauki chana dal:
Step1: In a pressure cooker add washed soaked chana dal (Bengal gram) along with chopped lauki, 1/4 teaspoon turmeric powder, 1/2 teaspoon salt, 1 cup water and let it cook for 2-3 whistle on medium flame. Instead of pressure cooker, you can use deep pan and let it cook till the chana dal is soft and cooked.
Step2: In the meanwhile we will make masala paste. In a blender/grinder add onion, tomato, chilly, coriander seeds, ginger and garlic cloves. Blend it into a smooth paste. No need to use water while grinding if required don’t use more than 1-2 teaspoon water.
Step3: Turn on flame and heat a pan. Then add 1-2 teaspoon oil and let it heat, now add mustard seed, let it crackle then add cumin seed roast it for 20 seconds. Add asafoetida, dry red chilly, clove, black pepper, cinnamon, bay leaf, curry leaf and saute them for 20 seconds. Now add onion and slit green chilly, saute it for 3-4 minutes till it turns out golden brown on medium flame.
Step4: Now add chopped tomatoes along with salt as per your taste which will help it cook faster (Do remember we have already added some salt while cooking dal). Cook for 2-3 minutes till the tomatoes are soft.
Step4: Now its the time to add masala paste along with red chilly powder, turmeric powder saute it for around 7-8 minutes on low-medium flame till the oil is separated from the paste. Keep stirring in between to avoid sticking it to base of the pan. The more you will saute it, it will taste that good.
Once masala is getting cooked, In the meanwhile check if dal is soft and cooked properly.
Step5: Once masala is sauteed well, add cooked lauki-chana dal and let it cook for 2-3 minutes. If you want you can add some water and let it boil to adjust the thickness of the gravy. Now add garam masala and amchoor powder and let it cook for 2 minutes.
Turn off the flame. Lauki chana dal is almost cooked. Top it with ghee and fresh coriander leaves. Serve it hot with roti, chapati or rice.