Ingredients
- Bottle gourd (dudhi/lauki): 2 cups, peeled and diced
- Chana dal (split Bengal gram): ½ cup, soaked for 1-2 hours
- Water: 2½ cups
- Onion: 1 medium, finely chopped
- Tomato: 2 medium, finely chopped
- Green chilies: 1-2, slit (optional)
- Ginger-garlic paste: 1 tsp
- Turmeric powder: ½ tsp
- Red chili powder: ½ tsp (adjust to taste)
- Coriander powder: 1 tsp
- Cumin seeds: ½ tsp
- Mustard seeds: ½ tsp
- Asafoetida (hing): a pinch
- Curry leaves: 8-10
- Oil: 1 tsp
- Salt: to taste
- Fresh coriander leaves: for garnish
Preparation
Heat oil in a pressure cooker or deep pan. Add mustard seeds and let them splutter, then add cumin seeds, curry leaves, and asafoetida.
Add onions and green chilies, and sauté until the onions turn translucent.
Add ginger-garlic paste and cook until the raw smell disappears.
Stir in tomatoes, turmeric powder, red chili powder, and coriander powder. Cook until the tomatoes soften and the oil begins to separate.
Add soaked and drained chana dal, bottle gourd pieces, and salt. Mix well.
Add water and stir. If using a pressure cooker, cook for 2-3 whistles. If using a pan, cover and simmer until the chana dal is tender but not mushy (approximately 20-25 minutes).
Once cooked, check for consistency and adjust with water if needed. Simmer for an additional 2-3 minutes.
Garnish with fresh coriander leaves and serve hot.
Servings: Serves 3
Notes
- Pair with chapati, rice, or quinoa for a complete meal.
- To make it more flavorful, you can add a pinch of garam masala at the end.
- Ensure the chana dal is soaked well to reduce cooking time.
