lauki chana dal recipe

lauki chana dal recipe is delicious, cozy, and ideal for regular dinners. The fundamental spices we use in everyday cooking are needed for this quick and easy sabzi recipe. For a balanced lunch or dinner, serve it alongside simple rice or roti.

A straightforward, wholesome meal cooked with bottled gourd and Bengal gram lentils are called lauki chana dal. This dish is prepared in a pressure cooker in the North Indian or Punjabi style.

Few curries incorporate the health benefits of both veggies and lentils. They include this Lauki Chana Dal. Making Lauki Chana Dal in a pressure cooker or instant pot only takes 30 minutes, making it the ideal weekday curry. Because of their high fiber content, bottle gourds can treat acid reflux, indigestion, and constipation. Due to its low glycemic index, chana dal, commonly referred to as split chickpeas or Bengal gram, is beneficial for diabetics. It is a wonderful supplement to a vegetarian diet because it is also high in protein.

Ingriediant for lauki chana dal recipe

• 1 Medium Bottle gourd/Lauki
• 250 Gram chana dal
• 3 cups water
• 1 tbsp Ginger -Garlic paste
• 2 tablespoons ghee
• ½  teaspoon cumin seeds
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• ½ cup chopped onion
• 2 teaspoons chopped green chili
• ¼ cup chopped tomato
• ½ teaspoon turmeric powder
• ½ Kashmiri red chilli
• salt to taste
• ¼ teaspoon red chili powder
• 1 pinch asafoetida (hing)
• 1 teaspoon Kasuri methi
• 1 teaspoon coriander leaves for garnishing

Instructions for lauki chana dal recipe

1. Rinse the chana dal many times in clean water. After that, let the chana dal soak for at least 30 to 45 minutes.
2. Using a vegetable peeler, peel a small lauki (or half of a large one). Cut the cleaned, peeled lauki into 1-inch cubes after washing.
3. Heat ghee in the pressure cooker’s saute setting. Stir in the cumin seeds and cook for 30 seconds.
4. Add the onions and saute stirring often till they become translucent.
5. Add 1  teaspoon ginger garlic paste, 2 teaspoons chopped green chili, and ¼ cup chopped tomatoes, and fry for another 2 – 3 minutes.
6.  add turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, and Kasuri methi and stir them well. The oil should start releasing from the onion-tomato masala.
7. Now, add the cubed lauki and fry for a minute.
8. Drain the chana dal, then add it to the pot with 3 cups of water, 1/2 teaspoon turmeric powder, and salt to taste. Cover with the lid and pressure cook for about 4 to 5 whistles on high heat.
9. allow the pressure to drop naturally. Cook it on saute mode if you feel it needs extra liquid to reach your preferred consistency.
10. Garnish with coriander leaves and serve.

Notes

• This dal can be made with a variety of vegetables, including methi (fenugreek leaves), palak (spinach), and tinda (apple gourd).
• Skip the green chili and reduce red chili powder.
• soak dal into slightly hot water to reduce its cooking time.
• For the sauce to thicken and the masala flavour to permeate the dudhi chana dal, simmer the sabzi on low heat for 5-7 minutes with the lid on.

Nutrition

Also read: Vanilla Cupcake recipe

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