LAUKI CHANA DAL | लौकी चने की दाल

Lauki Chana Dal is a simple nutritious curry made with bottle gourd and bengal gram lentils. This is a North Indian or Punjabi style preparation for this curry made in a pressure cooker. Lauki Chana Dal is perfect to enjoy with roti or rice!

There are few curries that combine the goodness of both lentils and vegetables. This Lauki Chana Dal Recipe is one of them. Lauki Chana Dal is a perfect weekday curry that you can make in just 30 minutes in a pressure cooker.

HEALTH BENEFITS OF LAUKI & CHANA DAL

Bottle Gourd has high fiber content, and helps cure acidity, indigestion and constipation. Chana dal (also known as split chickpeas or bengal gram) is good for diabetics due to its low glycemic index. It is also rich in protein, which makes it a great addition to a vegetarian diet.

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INGREDIENTS REQUIRED –

1 cup Chana Dal
2 cups Water for soaking
1 tbsp Oil
1 tsp Cumin seeds (Jeera)
1 cup Onion diced
1/2 tbsp Garlic minced
1/2 tbsp Ginger grated
1 Green Chili Pepper optional, adjust to taste
1 cup Tomato diced
1 medium Bottle Gourd (Lauki) peeled and cut into 1/2-inch pieces
1 cup Water for cooking
1 tbsp Lime juice
Cilantro to garnish

IN SPICES WE NEED –

1/2 tsp Ground Turmeric (Haldi powder)
1/2 tsp Red Chili powder (Mirchi powder)
1 tsp Coriander powder (Dhaniya powder)
1 tsp Cumin Powder (Jeera Powder)
1/2 tsp Garam Masala
1 tsp Salt

INSTRUCTIONS TO MAKE –

Soak Chana dal along with the water for soaking for 60 minutes. Then drain the water and keep aside.
Put the pressure cooker on the flame and heat oil in it. Add cumin seeds, and sauté for 30 seconds.
Once the cumin seeds start to change color, add the onions, garlic, ginger, green chili and sauté for 2 minutes.
Add tomatoes and spices and stir them well.
Add chana dal and saute for 5 mins
Now add Lauki and saute for 10 mins or till oil starts separating. Keep stirring in between.
Add 1 cup water in the pressure cooker and cook for 2 mins.
Now close the pressure cooker with the lid, cook on medium heat for 2-3 whistles.
After 2-3 whistles put off the flame and let the pressure release naturally for 10 minutes, then release the pressure manually.
Open the cooper lid and Add lime juice (optional) and Garam Masala and saute for 2 mins.