Lauki Channa Dal ki Subzi is tasty gravy prepared with Moong Dal or Channa Dal. It is not necessary to soak the Moong Dal if you are using Moong Dal. This gravy goes well with Rotis and steamed Rice.
Lauki (Doodhi/Bottle Gourd) – 250 Gms
Chana Dal – ¼ cup (soak in water for 30 minutes)
Oil – 2 tbsp
Mustard Seeds – 1 tsp
Cumin Seeds – ¾ tsp
Onion -1 (finely chopped)
Tomatoes (Medium sized) – 2 (finely chopped)
Marathi Masala – 1 tsp Or mix of Chilli Powder and Garam Masala
Turmeric Powder – ¼ tsp
Asafoetida – 1 pinch
Salt to taste
Finely Chopped Coriander Leaves – 2 tbsp
Drain the soaked Chana Dal and keep aside. Peel and cut the Lauki into small pieces.
Heat the Oil in a pressure cooker. Add Mustard Seeds and Cumin Seeds. Allow them to crackle. Add the Onion and sauté it till it becomes translucent.
Add Tomatoes and cook for 2 minutes.
Add the Marathi Masala (or Chilli Powder and Garam Masala), Turmeric Powder, Coriander Powder, Asafoetida and Salt.
Mix and cook till the Tomatoes become soft.
Add Chana Dal, and chopped Lauki.
Mix well. Sauté for 3 to 4 minutes. Add ¾ to 1 cup of water. Mix well.
Close the lid of the pressure cooker and cook for 4 to 5 whistles over medium flame. Turn off the flame and the let it cool down. Open the lid once it cools down. Adjust Salt, if required. Add hot water of you want the gravy to be thin and boil for a minute. If you want the gravy to be thick, boil for 2 to 3 minutes more.
Add the finely chopped Coriander Leaves.
Mix and serve.
Select tender Lauki (Bottle Gourd). Prick the Lauki with the nail. If you are able to prick it easily, then you are sure that the Lauki is tender.
The color of the Lauki should be light green. The hard Lauki would be whitish green.