Lauki Chana Dal Ki Sabzi

• Produce

  • 1 pinch Asafoetida
  • 3/4 tsp Chilli, red powder
  • 1 tsp Coriander, Powder
  • 2 tbsp Coriander, leaves
  • 5 cloves Garlic
  • 1 Tomato, medium

• Baking & Spices

  • 1 small piece Cinnamon
  • 1/4 tsp Mustard seeds
  • 1 Salt
  • 1/4 tsp Turmeric, powder

• Oils & Vinegars

  • 2 tbsp Oil

• Nuts & Seeds

  • 1/2 tsp Cumin seeds

• Liquids

  • 3/4 cup Water

• Other

  • 1/4 cup Chana dal (bengal gram
  • 1½ cups chopped Lauki (bottle gourd/doodhi

Found on foodviva.com

Description

Ingredients

• 1½ cups chopped Lauki (bottle gourd/doodhi)
• 1/4 cup Chana Dal (bengal gram)
• 1 medium Tomato, finely chopped
• 1/4 teaspoon Mustard Seeds
• 1/2 teaspoon Cumin Seeds
• A pinch of Asafoetida (hing), optional
• 1 small piece of Cinnamon, optional
• 5-6 cloves of Garlic, finely chopped, optional
• 3/4 teaspoon Red Chilli Powder
• 1 teaspoon Coriander Powder
• 1/4 teaspoon Turmeric Powder
• 2 tablespoons finely chopped Coriander Leaves, for garnishing
• Salt to taste
• 3/4 cup Water
• 2 tablespoons Oil

Directions

• Wash and soak chana dal in water for 30 minutes. After 30 minutes, drain soaked chana dal and keep aside. Peel and cut lauki into small pieces.
• Heat 2-tablespoons oil in a 3-5 liter capacity aluminum or steel pressure cooker over medium flame. Add mustard seeds; when they begin to crackle, add cumin seeds, asafoetida, chopped garlic and a small piece of cinnamon. Sauté until garlic turns light brown.
• Add chopped tomato, red chilli powder, coriander powder and turmeric powder.
• Stir and cook until tomatoes turn soft, it will take around 2-minutes.
• Add soaked and drained chana dal.
• Add chopped lauki and salt.
• Mix well and sauté for 3-4 minutes. This step is necessary to enhance the taste of the curry as the lauki cooks with spices in oil brings out the flavor.
• Add 3/4 cup water and mix well. Close the lid and pressure cook for 5-whistles over medium flame.
• Turn off the flame and let the pressure comes down naturally. Open the lid and taste the curry for the salt. If required, add more at this stage.
• If the cooked curry has too much gravy, cook it again for 2-3 minutes or until you get the desired consistency. Transfer prepared lauki chana dal sabzi to a serving bowl and garnish with chopped coriander leaves.