A lot of people in general are not so very fond of lauki (bottle gourd) but those who start eating it, love it eventually. It’s a very light veggie, good for stomach.
It can be used in many ways, here is a dal recipe using bottle gourd, split Bengal gram with onion tomato tempering. Full of nice flavors.
Step-by-Step Easy & Quick Recipe –
Prep Time Cook Time Total Time Yields
20 mins 25 mins 45 mins 3-4 Serving
Chana Dal (yellow gram) – 1 cup
Bottle gourd (lauki) – 1 ½ cup (peeled & diced)
Onion – large 1 (finely chopped)
Ginger – ½ teaspoon
Garlic – ¼ teaspoon
Tomato – medium 2 (grated – without skin or pureed)
Green chili – 1 (finely chopped)
Green coriander – 3 tablespoons
Salt per taste
Cumin seeds – ½ teaspoon
Asafetida – 1 pinch
Turmeric powder – ¼ teaspoon
Coriander powder – ¼ teaspoon
Red chili powder – ¼ teaspoon
Garam masala – ¼ teaspoon
Ghee (clarified butter) – 2 tablespoons
Oil – 1 ½ tablespoon
- Wash and soak dal for 1 hour. Now pressure-cook dal with salt, turmeric powder, ginger & garlic. After one whistle, take off heat and add diced bottle gourd (lauki). Now give it another whistle and take off heat but open the lid only after all the pressure is settled. The dal should be soft but yet the grains should look firm.
- Heat oil in a pan and add onion & green chili and fry till they turn golden brown. Now add tomato puree, coriander powder & garam masala powder. Fry till oil separates from masala. Now mix this masala to the boiled dal. Mix well.
- Take a small pan and add ghee, asafetida & balance cumin seeds, when they splitter & get aromatic, add red chili powder. Don’t let it burn. Mix with the dal. Garnish with green coriander.
Note: This dal can be served with roti, chapatti, parantha or rice. Enjoy!
picture courtesy: http://www.manjulaskitchen.com(nice pic)