Lauki Chana Dal Curry
Luuki (Bottle Gourd or Ghiya) is a staple Indian vegetable which has many health benefits - it is low in calories which aids in weight loss, low in saturated fats, cholesterol, high Vitamin C, , iron, magnesium and manganese to name a few. All in all great for health but not as popular as compared to another staple -Potato.
might sound weird but truth be told, I've always preferred Lauki over Potato as a child and even today. So sharing a recipe which will make the bland lauki taste amazing and you would happily include it in your diet. And yes, you can thank me later ;)
Lauki Chana Dal style served with buttered chapatis, and sliced onions.
Lauki Chana Dal one of the most tastiest and healthiest curry which take no time to make and truly defines comfort food for me.
1 Cup - Chana Dal Boiled
1 Cup - Lauki (Bottle Gourd) Peeled and chopped in cubes
1 Tomato Medium sized - Chopped
1 Green chilly - Chopped
1 1/2 Tbsp - Oil
1 tsp Jeera(Cumin seeds)
1 tsp Turmeric Powder
1 tsp Red Chilli Powder
1 tsp Coriander Powder
1 tsp Methi dana (Fenugreek seeds)
1/2 tsp Garam Masala
7 - 8 Curry Leaves
1 Cup water
Salt to taste
For Dal -
Wash and soak the chana dal for around 1-2 hours.
Pressure cook in a cooker with 2 cups of water and 1 tsp fenugreek seeds for 2-3 whistles.
Once the cooker is cooled, release the pressure and strain excess water, keep aside.
For Curry -
In a pan heat 1 1/2 tbsp oil on medium flame and add jeera (cumin seeds) and let it sizzle for a few seconds. Now add in chopped green chillies, red chilly powder, coriander powder, and turmeric powder and stir well.
Let the spices cook and turn aromatic. They will slightly change colour, now add in the chopped tomatoes and curry leaves, cook for around a minute. once they are nice and tender add in the diced lauki and stir well.
Cover and cook until the lauki is nice and tender, tomatoes all mushy. Add 1-2 tbsp of water while cooking lauki to prevent it from sticking to the pan.
Time to add the cooked chana dal and methi dana to the curry. Mix everything well and add 2-3 tbsp water and let it simmer for a minute or two.
Add salt and garam masala to the curry and simmer again. Adjust the consistency of the curry by adding less or more water according to your liking. I like it best when everything is nicely covered in gravy and is not so soupy.
Tada it's ready. Serve with hot rotis or parathas and some sliced onions.
Pro- Tip : Adding a couple of curry leaves to the tempering for the extra flavour. This lauki chana dal pairs very well with hot buttered rotis or parathas.
Switch your everyday lauki ki sabzi with this Chana Dal Lauki combo sometimes to break the monotony. You will be pleasantly surprised with the flavoursome experience a small tweak brings to our everyday food.