Lauki Moong Daal Ki Sabzi
Lauki Moong daal ki sabzi - Bottle gourd cooked with yellow lentils,fresh herbs and mild spices.
Prep Time10 minutes mins
Cook Time20 minutes mins
Course: Main Course, Side Dish
Cuisine: Uttar Pradesh Cuisine
Keyword: lauki ki sabzi, lauki moong daal ki sabzi
Servings: 4
Author: Anjana Chaturvedi
- 700 gm Bottle gourd/ Lauki
- 1/4 cup Yellow lentil/ Moong ki daal
- 2.5 cup Water
- 1/2 tsp Turmeric/ Haldi
- to Taste Salt
- 1 tsp Ginger/ Adrak chopped
- 4 tbsp Fresh coriander/ Hara dhaniya
- 2 tsp Lemon Juice/ Neebu rRas
- 1/4 tsp Sugar
Tempering/ Tadka
- 1.5 tbsp Ghee/ Cooking Oil
- 1 tsp Cumin Seed/ Jeera
- 2 tsp Green Chili/ Hari Mirch
- 10 Curry Leaves
- 1/2 tsp Asafoetida/ Hing
- 2 Dried whole red chilies
Wash and soak moong daal/lentil in water for 10 minutes.
Wash,peel and chop lauki/bottle gourd in medium size pieces.
Heat ghee/oil in a pressure cooker,then add cumin seeds.
As soon as seeds start crackling add all the ingredients of tempering.
Stir fry till cumin become golden in colour.
Now add soaked daal,chopped lauki, salt,turmeric and chili powder.
Stir for few seconds and then add water and pressure cook for 3-4 whistles on medium heat or cook till become soft.
Open the cooker when cool down completely and add ginger and a pinch of sugar(can add some hot water to adjust the consistency according to your preference)) and give it a boil.
Now remove the cooker from the flame and add lemon juice and chopped coriander in the curry
Serve with roti or any Indian bread.