Lauki chana dal ki sabzi is made with bottlegourd also called as doodhi or lauki and chana dal and seasoned with spices. Split bengal gram or chana dal gives a delicious taste to this vegetable. Bottlegourd has many vitamins and minerals like calcium, phosphurus, vitamin A, C and magnesium which helps in reducing blood pressure and also supports healthy digestion. Bottlegourd has high fiber content which helps cure acidity, indigestion and constipation. Chana dal or bengal gram or split chickpeas is rich in proteins, which makes a great addition to a vegetarian diet.
It is a healthy curry made with bottlegourd. You can add chopped potatoes or onions or tomatoes to give a flavour to the dish. This recipe is prepared without the use of onions, garlic and tomatoes but still has a great taste and goes well with rotis as well as rice.
Prep Time : 15 mins
Cook Time : 20 mins
North Indian cuisine
Bottlegourd or lauki or dudhi – 250 gms
Chana dal – 1/4 cup
Mustard seeds or rai- 1/2 tsp
Cumin seeds or jeera – 1/2 tsp
Turmeric powder – 1/4 tsp
Red chilli powder – 1/2 tsp
Coriander powder – 1 tsp
Garam masala – 1/2 tsp
Amchur powder – 1/2 tsp (optional)
Jaggery or gur – a small piece (optional)
A pinch of asafoetida or hing
Cooking oil – 2 tablespoons
Few curry leaves
Chopped coriander leaves for garnishing
Salt to taste
HOW TO MAKE OR PREPARE LAUKI CHANADAL SUBZI IN PRESSURE COOKER
Soak 1/4 cup chana dal in 1 cup of water for half an hour. Peel the skin and cut the bottlegourd into small pieces. Keep it aside
Heat 2 tablespoons of oil in a small pressure cooker on a medium flame. When the oil becomes hot, add hing, mustard seeds, cumin seeds. Once the seeds stop spluttering, add the chopped bottlegourd, soaked chana dal, turmeric powder and salt. Add 1 and 1/2 cups of water and mix well.
Close the pressure cooker with its lid and pressure cook for 4 whistles on medium flame. Then switch off the flame. Once the pressure is cooled down, open the lid and mix well again.
Add coriander powder, red chilli powder, garam masala, amchur powder and jaggery. Mix well. Check for salt and add if required. Cook on a low flame for another 10 minutes, till the masala is well blended with the vegetable. Then switch off the flame.
Garnish with chopped coriander leaves and serve hot or warm with rotis, phulkas or parathas.
If the subzi becomes too thin or watery, you can cook on a low flame with the pressure cooker lid open and bring it to a medium consistency.
Ensure that the lauki does not taste bitter, else it will spoil the dish. If the vegetable is bitter, you can discard it.
It is better to soak the chana dal for atleast half an hour in water as it helps to cook faster.
You can use moong dal instead of chana dal and prepare the dish in the same manner.
Add green chillies and chopped ginger for a more nutritious and healthy flavour.