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lauki moong daak ki sabzi
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4.41 from 5 votes

Lauki Moong Daal Ki Sabzi

Lauki Moong daal ki sabzi - Bottle gourd cooked with yellow lentils,fresh herbs and mild spices. 

Prep Time10 mins
Cook Time20 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.