Lauki chana dal

Name: Lauki chana dal
Total time: 1800 s
Yield: 3 servings
Cuisine: American
Ingredients: 1 cup chana dal / bengal gram; 100 gm bottle gourd/ lauki; 2 tbsp oil/ghee; 1 bay leaf; 1 black cardamom; 1 inch cinnamon stick; 1 onion; 1 tsp grated ginger; 1 tomato; as required Salt; 1/2 tsp turmeric powder; 1/2 tsp coriander powder; 1/2 tsp red chilli powder; 1/2 tsp garam masala powder; as required Water

Anjali Valecha @anjalivalecha

#goldenapron
#week13

Simple and easy to cook but yummilicious in taste .

#goldenapron
#week13

Simple and easy to cook but yummilicious in taste .

Anjali Valecha @anjalivalecha

#goldenapron
#week13

Simple and easy to cook but yummilicious in taste .

#goldenapron
#week13

Simple and easy to cook but yummilicious in taste .

Saved

Ingredients

30 minutes

3 servings

1 cupchana dal / bengal gram
100 gmbottle gourd/ lauki
2 tbspoil/ghee
1bay leaf
1black cardamom
1 inchcinnamon stick
1onion
1 tspgrated ginger
1tomato
as requiredSalt
1/2 tspturmeric powder
1/2 tspcoriander powder
1/2 tspred chilli powder
1/2 tspgaram masala powder
as requiredWater

Saved

Steps

30 minutes

1

Soak and keep chana dal for an hour.
2

In a pressure cooker,take oil and add bay leaf,black cardamom and cinnamon stick.
3

Add chopped onion and saute it till brown.
4

Add grated ginger and saute for a minute. add chopped tomato and saute again.
5

Add salt, turmeric powder, coriander powder,red chilli powder and garam masala powder and saute till tomato is soft.
6

Peel and chop bottle gourd and add it to the pressure cooker along with the dal.
7

Saute it for 1-2 mins and then add water to make as much gravy as required.
8

Pressure cook for 2 whistles and then on low flame for 10 minutes. Serve hot with rice and potatoes.

Saved

Cooksnaps

Saved

Anjali Valecha @anjalivalecha

on May 30, 2019 05:20

Comments (9)

neilneil a l'orangepeel @cook_18469181

January 01, 2021 09:34

Hi Anjali. I have another question for you, but this time about the pressure cooker. When you say cook for 2 whistles, what does it mean? Should I release the pressure after the first whistle, and then let it build up again once more?

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