Lauki channa dal - Dal variety made with lauki (bottle gourd) and channa dal. Simple and easy side dish which often frequents the Punjabi home kitchens.
An indispensable part of the Indian cuisine is the dal. Dal or daal, in the Indian language is very a loose term that describes all lentils, especially the split ones. It is derived from the sanskrit word “dal” which means to split. Punjabis are so adept at making a simple dal taste so delicious and there are so many varieties out there. One such everyday meal is this lauki channa dal which regularly fares at Punjabi homes. Lauki is one of the healthy vegetables, especially during Summer. It keeps us hydrated and cool.
This recipe is made using the pressure cooker. Hence time saving and can be ready in no time. I prefer this over the stove top for just one reason - the dal cooks quickly in a pressure cooker. On a stove top, channa dal takes longer to cook. If you don't have a pressure cooker, soak the dal for a minimum of 30 minutes to fasten the cooking time.
Dal variety made with lauki (bottle gourd) and channa dal. Simple and easy side dish which often frequents the Punjabi home kitchens.
- 1 tablespoon oil
- ½ teaspoon cumin seeds
- 2 green chillies slit lengthwise
- 2 garlic finely minced
- 1 medium sized onion finely chopped
- 1 medium sized tomato finely chopped
- 400 grams peeled and chopped lauki
- 3 tablespoons channa dal
- ¼ teaspoon turmeric powder
- ½ teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- Heat oil in a pressure cooker over medium high. Add the cumin seeds and let it splutter. Then add the chopped garlic, green chillies and onions. Sautee until the onions turn golden brown.
- Then add the chopped tomatoes and cook until the tomatoes soften. Stir in between.
- Then add the turmeric powder, cumin and coriander powder. Stir well. Cook until the onion tomato is mashed well and starts leaving the sides of the pan.
- Then add the garam masala, channa dal and chopped lauki. Stir.
- Then add a cup of water. Close the cooker and cook on medium high for about 12 minutes.
- Remove the lid after the pressure releases. Stir well. If there is more water, cook on high for a couple of minutes until it starts thickening.
- Check for salt and adjust if needed.
- Serve with roti or phulka.
This post is for Blogging Marathon 88 under the theme “Regional cuisine”. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM #88 here.