Lauki Chana Daal Ki Sabzi
Lauki chana daal ki sabzi- Mildly spiced bottle gourd and bengal gram curry
Servings: 6
Calories: 108kcal
Ingredients
- 650 gm Bottle Gourd/ Lauki
- 1/2 Cup Bengal Gram/ Chana daal
- 1 Tomato optional
- 1.5 tsp Ginger/adrak chopped
- 2 tsp Lemon Juice optional
- 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
Nutrition
Calories: 108kcal | Carbohydrates: 14g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 17mg | Potassium: 180mg | Fiber: 4g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 44mg | Calcium: 69mg | Iron: 2mg