Chefstoppe || Lauki Chana Dal Recipe | Dudhi Chana Dal | High Protein Bottle Gourd Lentil Curry

Prep Time

20 mins
Cook Time

40 mins
Serving
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Ingredients

Grocery List

1 cup Chana dal (Bengal Gram Dal) , soaked in water for

1/2 teaspoon Turmeric powder (Haldi)

1/2 teaspoon Salt

Water , as needed for cooking

1 teaspoon Ghee

3/4 cup coloured capsicum cubes (red , yellow and green)

1/2 cup diagonally cut and blanched carrot

1/2 cup cabbage cubes

1/2 cup diagonally cut and blanched baby corn

1/2 tsp soy sauce

2 tbsp tomato ketchup

salt to taste

1 tbsp chopped fried garlic (lehsun)

2 tbsp roasted and coarsely crushed peanuts

1 teaspoon Ginger , grated

1 Green Chilli , chopped

1 Bay leaf (tej patta)

1 Tomato , finely chopped

1 Bottle gourd (lauki) , peeled and cut into chunks

1 teaspoon Garam masala powder

1/2 teaspoon Turmeric powder (Haldi)

1/2 teaspoon Red Chilli powder , adjust according to taste

1 teaspoon Jaggery

1 Coriander (Dhania) Leaves , small bunch, chopped

Salt , to taste

1 teaspoon Ghee

1 teaspoon Cumin seeds (Jeera)

2 Dry Red Chillies

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Source : archanaskitchen

Direction

How To Prepare?

1. To begin making the Lauki Chana Dal Sabzi Recipe, soak the chana Dal in 2-1/2 cups of water for 3 to 4 hours.

2. First cook the channa in the pressure cooker. Place the soaked chana dal in the pressure cooker along with enough water such that the water is at least 2 inches above the dal.

3. Sprinkle some salt and a pinch of turmeric powder. Pressure cook for 3 to 4 whistles about 15 minutes and turn off the heat and allow the pressure to release naturally.

4. Next step is to cook the lauki in the pressure cooker. Heat a little ghee over medium heat, add the bay leaf, ginger, green chilli, tomato, turmeric powder, red chilli powder, garam masala powder, salt, jaggery and give it a stir.

5. Saute until the tomatoes soften. Add the peeled and chopped lauki/ bottle gourd along with 1/4 cup of water and give it a stir. Pressure cook the lauki for about 2 whistles and turn off the heat. Allow the pressure to release naturally.

6. Add the cooked chana dal to the cooked lauki and give it a brisk boil. Check the salt and spices in the Lauki Chana Dal and adjust to suit your taste.

7. The next step is to make the seasoning for the lauki chana dal. Heat a small pan with ghee; add the cumin seeds and red chilies. Roast for a couple seconds and turn off the heat.

8. Pour the seasoning into the Lauki Chana Dal / Dudhi Chana Dal, stir in the chopped coriander leaves and serve warm.

9. Serve Lauki Chana Dal along with Aloo Simla Mirch Ki Sabzi, Bhakri and Palak Raita for a weekday lunch or dinner.