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Lauki Chane ki daal
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Lauki Chane ki daal

By nupurk23 (GoodFood Community)
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  • Preparation and cooking time
    • Total time
  • More effort
  • Serves 4
Most people dont like lauki, although I am a big fan. I can eat it in its simplest form too. But for those who cant, like my husband, I do cook variety like lauki halwa, sambhar, lauki dosa etc. This chane ki daal with lauki combi is his favourite. I make it with a lot of spices and minimum oil, so that he doesnt have to smell the aroma of lauki in it. ( which he dislikes btw and i dont understand why ). I cook this often with any side vegetables like I did yesterday along with dum bhindi and it was well accepted as always.. he he.. Every woman knows his husband :P
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Ingredients

  • 1. A small bottle guard (lauki, almost 500 gm)

2. A cup of Split gram peas(chane ki daal), washed and soaked for 30 min.

  • 3. 2 small tomatoes, chopped
  • 4. 1 tsp cumin seeds (jeera)
  • 5. salt to taste
  • 6. 1 tsp Turmeric powder
  • 7. 2 tsp oil/ghee
  • 8. 2 green chillies (finely chopped)
  • 9. 1 large onion (finely chopped)
  • 10. small piece of ginger (finely chopped)
  • 11. 4-5 cloves of garlic(minced)
  • 12. 2 red dried chillies
  • 13. 1 tsp garam masala
  • 14. 1 tsp red chilli powder
  • 15. Cilantro to garnish
  • 16. 3 cups of water

Method

  • STEP 1
    Wash lauki and peel it. Dice it into small pieces. Keep aside.
  • STEP 2
    In a pressure cooker, heat 1 tsp oil. Add Cumin seeds and green chillies into it. when they splutter, add tomatoes and saute on a low flame for 3-4 minutes until tomatoes are mushy. You can add little water if the tomatoes start sticking to the bottom of the cooker. Add turmeric and salt to this.
  • STEP 3
    Add lauki and daal with 3 cups of water. Cook till 2 whistles and open after the pressure is gone. Lauki should be whole but very tender, almost mashed with daal.
  • STEP 4
    In a pan, heat 1 tsp oil. Add diced onions and fry till brown. Add ginger, garlic and fry till brown again. Dont overheat or they will burn.
  • STEP 5
    Add this point, add a little bit of salt, broken dried red chillies and a pinch of red chilli powder. This will enhance the taste of this onion, ginger garlic tadka.
  • STEP 6
    Add this tadka into the daal mix and simmer fr 2-3 minutes till its completely absorbed.
  • STEP 7
    Now add garam masala and cilantro and keep daal covered for 5-7 minutes.... Done !
  • STEP 8
    Notes :
  • STEP 9
    1. This method can be followed with any daal you want to give a special taste to. Frying tomatoes first and then adding daal into it gives a special taste. The later added tadka gives a crunchy flavour to the daal. Its important toa dd salt in the tadka but at the last so that the crunch of onion and garlic remains intact.
  • STEP 10
    2. You can cook it without onion garlic also, just add a pinch of heeng in the tadka before onions.

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