Why recepie famous for?
This Punjabi lauki chana dal curry is an easy and quick recipe and goes very well with roti or phulkas. This recipe is made quite often at home.
Ingredients
1.5 to 2 cups chopped lauki (bottlegourd)¼ cup chana dal (split and husked bengal gram or split chickpea)
1 medium onion, finely chopped
2 medium tomatoes, finely chopped
1 green chili, chopped
½ inch ginger, finely chopped
½ or ¾ teaspoon cumin seeds
¼ teaspoon turmeric powder
¼ teaspoon red chili powder
½ teaspoon punjabi garam masala or regular garam masala
1 pinch asafoetida (hing) - optional
½ to ¾ cup water for pressure cooking
1.5 to 2 tablespoon oil or ghee
1 to 1.5 tablespoon chopped coriander leaves
salt as required
INSTRUCTIONS
soaking chana dal
Rinse and soak the chana dal for atleast 45 minutes to 1 hour.
Drain the chana dal and keep aside
Instructions
soaking chana dalRinse and soak the chana dal for atleast 45 minutes to 1 hour.
Drain the chana dal and keep aside.
making lauki chana dal
Heat oil or ghee in a pressure cooker. Crackle the cumin first.
Add the onions and saute till they become translucent.
Add the ginger and green chilies and saute for 10-15 seconds.
Now add the tomatoes and all the dry spice powders. Saute till the tomatoes soften. Keep on stirring.
The oil should start releasing from the onion-tomato masala.
Now add the chana dal and stir. Add the chopped lauki (bottle gourd) and salt. Pour water and stir.
Cover with the lid and pressure cook for about 4-5 whistles on a high flame.
If there is lots of liquid in the sabzi, then simmer without the lid to dry the liquids.
This lauki chana dal gravy has a medium consistency.
When the pressure drops on its own, remove the lid and stir the coriander leaves.
You can also garnish the curry with coriander leaves. Serve lauki chana dal hot with phulkas or rotis.
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