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Traditional Indian Vegetarian Recipes from a mother's kitchen

Lauki Chana Daal Recipe , How To Make Lauki Chana Daal, Dudhi Chana Daal

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Lauki chana daal ki sabzi / Dudhi aur chana daal- Mildly spiced bottle gourd and bengal gram curry

Lauki chana daal ki sabzi- lauki/ dudhi or bottle gourd holds pride of place in the Indian Ayurveda This  is the reason why our ancestors included it in their regular diet.

What’s making lauki so popular these days is its benefits on the treatment of high blood pressure and heart disease.And as  Lauki is 96.1% water, so is light on the stomach and aids digestion,cure acidity,ulcers, Jaundice and reduce body weight.

When you go to buy bottle gourd try to choose a small or medium size firm bottle gourd with bright and shiny green colour, as big sized lauki may be over riped and mature and have hard peel and thick seeds which didn’t taste good and take much time to cook.
A simple trick which I learned from my mother is to lightly press your nail in the bottle gourd peel, if it is tender and fresh then your nail will very easily pierce the bottle gourd but if you cant press easily then it is surely over ripe and hard so avoid buying such type of bottle gourd.
 Lauki is also consumed in majority of the Indian families because of its low price and its wide availability.Though bottle gourd is a very healthy vegetable ,but due to it’s blend taste often children refuse to eat this.
but  this lauki chana daal curry is my son’s favourite ,so thought of posting this ,do try and make this for your kids too.Hope they will like this version of lauki chana daal subzi.
Do try these easy and delicious lauki sabzi recipes –
lauki chana daal subzi

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lauki chana daal ki sabzi
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Lauki Chana Daal Ki Sabzi

Lauki chana daal ki sabzi- Mildly spiced bottle gourd and bengal gram curry
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Lunch, Main Course, Side Dish
Cuisine: Uttar Pradesh Cuisine
Keyword: lauki, lauki chana daal sabzi, lauki ki sabzi
Servings: 6
Author: anjanaskc

Ingredients

  • 650 gm Bottle Gourd/ Lauki
  • 1/2 Cup Bengal Gram/ Chana daal
  • 1 Tomato chopped
  • 1.5 tsp Ginger/adrak chopped
  • 2 tsp Lemon Juice
  • 3/4 tsp Turmeric/ haldi
  • 1/2 tsp Chili flakes
  • 4 tbsp Fresh Coriander/ Hara Dhaniya
  • 1/3 tsp Sugar
  • 2 cup Water
  • to taste salt

Tempering/ Tadka/ Waghar

    • 1.5 tbsp Ghee or oil
    • 1 tsp Cumin seed/ Jeera
    • 1 tsp Green chili chopped
    • 10 Curry Leaves
    • 1/2 tsp Asafoetida/ Hing
    • 2 Dried whole red chilies

    Instructions

    • Wash and soak chana daal in 2 cup of water for 1/2 hour.
    • Peel and chop bottle gourd in medium size pieces.
    • Heat ghee in the pressure cooker and then add cumin and all the tempering ingredients on low heat.
    • When cumin start crackling and become golden,add soaked chana daal ,bottle gourd ,tomato, chopped ginger, salt ,turmeric and chili flakes and saute for 1 minute.
    • Now add 2 cup water ,mix and pressure cook for 3-4 whistles on medium heat.
    • Open and check ,IF daal and gourd become soft and slightly mashed then add a pinch of sugar,mix and cook for approx 2 minute on slow flame.(if not cooked properly in 3-4 whistles then pressure cook again for 2-3 whistles.)
    • Now open and add lemon juice and chopped fresh coriander.
    • Serve hot with roti or paratha

    Notes

    You can also make this subzi with yellow moong daal (yellow lentil) instead of chana daal

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