Lauki chana daal ki sabzi- Mildly spiced bottle gourd and bengal gram curry
Course: Lunch, Main Course, Side Dish
Cuisine: Uttar Pradesh Cuisine
Keyword: lauki, lauki chana daal sabzi, lauki ki sabzi
650gmBottle Gourd/ Lauki
1/2CupBengal Gram/ Chana daal
4tbspFresh Coriander/ Hara Dhaniya
Tempering/ Tadka/ Waghar
1.5tbspGhee or oil
1tspCumin seed/ Jeera
2Dried whole red chilies
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
You can also make this subzi with yellow moong daal (yellow lentil) instead of chana daal