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5 from 2 votes

Lauki Chana Daal Ki Sabzi

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

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