Name: Lauki Chana Dal
Prep time: 10 min
Cook time: 20 min
Total time: 60 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 150 g Bottle Gourd, lauki/dudhi, peeled and cubed; ¼ cup Split Bengal Gram, soaked; ½ Onion, finely chopped; ½ Tomato, finely chopped; ½ tsp Ginger-Garlic Paste; ½ Green Chili Pepper, slit; ¼ tsp Ground Turmeric; ½ tsp Ground Coriander; ¼ tsp Red Chilli Powder; ¼ tsp Garam Masala; ½ tsp Cumin Seeds; ½ pinch Asafoetida; ½ tsp Salt, to taste; ¾ tbsp Cooking Oil, or ghee; ¾ cup Water; 1 tbsp Coriander Leaves, chopped

1 hrtotal

30 min hands-on30 min hands-off

Prep 10 min · Cook 20 min

Serves: 2
Difficulty: Easy
Spice: Mild

Add to your week

Method

Heat the cooking oil or ghee in a pressure cooker. Drop in the cumin seeds and hing (asafoetida), allowing them to splutter and temper the fat.
Add the finely chopped onions and green chilli. Sauté steadily until the onions turn translucent and take on a slight golden hue.
Stir in the ginger-garlic paste and fry for 1 minute to cook off the raw, sharp aromatics.
1 min
Add the chopped tomatoes, turmeric, coriander powder, red chilli powder and salt. Cook the masala until the tomatoes break down and the oil comes away from the paste.
Drain the soaked chana dal completely and transfer it to the cooker along with the cubed bottle gourd (lauki). Sauté the mixture for 2-3 minutes to coat the vegetables.
2–3 min
Pour in enough water to barely cover the ingredients. Secure the lid and pressure cook on medium heat for 4-5 whistles until the lentils are completely tender.
Allow the pressure to release naturally. Open the cooker and intentionally mash a few pieces of the dal and bottle gourd against the side of the pot to naturally thicken the gravy.
Dust the surface with garam masala and fresh coriander. Let it simmer uncovered for 2 final minutes.
Serve piping hot.

How to tell it's done

Soft, melting bottle gourd cubes suspended in a mildly spiced gravy with fully cooked lentils that still hold their shape.

Getting it right

Tip

Bottle gourd excretes a significant amount of natural moisture during cooking. Restrict the added water before pressure cooking, or the final dish will be undesirably watery.

What to serve it with

An everyday staple. Good with hot phulkas, or plain steamed rice.

Rajasthani Papad Paneer Masala

Papad paneer masala combines roasted papad with paneer in a Rajasthani gravy that softens the papad as it sits.

35 minvegetarian

Rajasthani Pittod Ki Sabzi

Pittod ki sabzi sets steamed gram flour squares and simmers them in a yoghurt gravy.

1 hrvegetarian

Rajasthani Pyaaz Tamatar Ki Sabzi

Pyaaz tamatar ki sabzi cooks onion and tomato down together into a Rajasthani sabzi that needs nothing else.

30 minvegetarian

Rasedar Aloo Baingan

Rasedar aloo baingan keeps potato and aubergine in a thin, soupy gravy rather than cooking them dry.

40 minvegan

Sarson Ka Saag

Sarson ka saag simmers mustard leaves with spinach and bathua for hours, then mashes them into a thick, faintly bitter dish.

1 hr 35 minvegetarian

Sev Tamatar Nu Shaak

Sev tamatar nu shaak spoons crisp sev over a sweet-sour tomato curry just before serving, so it softens at the table.

20 minvegan

Ingredients