LAUKI CHANA DAL

  • 3 TO 4 CUPS CHOPPED LAUKI (BOTTLEGOURD)

  • 0.5 CUP CHANA DAL (SPLIT AND HUSKED BENGAL GRAM OR SPLIT CHICKPEA)

  • 2 MEDIUM ONION, FINELY CHOPPED

  • 1 CUP TOMATO PUREE

  • GREEN CHILI, CHOPPED

  • 1 INCH GINGER, FINELY CHOPPED

  • 1 OR 1.5 TEASPOON CUMIN SEEDS

  • 0.5 TEASPOON TURMERIC POWDER

  • 0.5 TEASPOON RED CHILI POWDER

  • 1 TEASPOON PUNJABI GARAM MASALA OR REGULAR GARAM MASALA

  • 2 PINCH ASAFOETIDA (HING) - OPTIONAL

  • 1 TO 1.5 CUP WATER FOR PRESSURE COOKING

  • 3 TO 4 TABLESPOON OIL OR GHEE

  • 2 TO 3 TABLESPOON CHOPPED CORIANDER LEAVES

  • SALT AS REQUIRED

INSTRUCTIONS


SOAKING CHANA DAL

1. RINSE AND SOAK THE CHANA DAL FOR ATLEAST 45 MINUTES TO 1 HOUR.

2. DRAIN THE CHANA DAL AND KEEP ASIDE.


MAKING LAUKI CHANA DAL

1. HEAT OIL OR GHEE IN A PRESSURE COOKER. CRACKLE THE CUMIN FIRST.


2. ADD THE ONIONS AND SAUTE TILL THEY BECOME TRANSLUCENT.


3. ADD THE GINGER AND GREEN CHILIES AND SAUTE FOR 10-15 SECONDS.


4. NOW ADD THE TOMATOE PUREE AND ALL THE DRY SPICE POWDERS.


5. THE OIL SHOULD START RELEASING FROM THE ONION-TOMATO MASALA.


6. NOW ADD THE CHANA DAL AND STIR. ADD THE CHOPPED LAUKI (BOTTLE GOURD) AND SALT. POUR WATER AND STIR.


7. COVER WITH THE LID AND PRESSURE COOK FOR ABOUT 4-5 WHISTLES ON A HIGH FLAME.


8. IF THERE IS LOTS OF LIQUID IN THE SABZI, THEN SIMMER WITHOUT THE LID TO DRY THE LIQUIDS.


9. THIS LAUKI CHANA DAL GRAVY HAS A MEDIUM CONSISTENCY.


10. WHEN THE PRESSURE DROPS ON ITS OWN, REMOVE THE LID AND STIR THE CORIANDER LEAVES.


11. YOU CAN ALSO GARNISH THE CURRY WITH CORIANDER LEAVES. SERVE LAUKI CHANA DAL HOT WITH PHULKAS OR ROTIS.


TO MAKE LAUKI CHANA DAL CURRY IN A PAN, ADD ABOUT 1.5 CUP WATER AND COVER AND COOK. IF THE WATER DRIES UP WHILST COOKING YOU CAN ADD SOME MORE WATER.

0 views0 comments

Recent Posts

See All
Image by Katherine Chase
We Would Love To Know What You Think
Rate UsPretty badNot so goodGoodVery goodAwesomeRate Us