Lauki chana dal ki sabji is a tasty and healthy dish prepared with lauki (bottle gourd), chana dal, tomatoes and basic spices. This is a no onion no garlic recipe. This lauki chana dal ki sabji is vegan and gluten free. This easy to make and quick recipe have a perfect combination of vegetable and lentils. If you get bored with simple lauki ki sabji then you can give this amazing twist by adding some chana dal.
Lauki and chana dal both are very nutritious and rich source of vitamins, minerals and fibres. Lauki helps in weight loss, reduces inflammation of liver, works as an anti-oxidant and cures tummy troubles. On the other hand chana dal are high in protein, improves digestion, aids weight management and reduces the risk of several diseases. Both Chana dal and lauki are an excellent replacement for non-veg in vegetarian and vegan diets.
To make lauki chana dal sabji, basic spices like cumin seeds, turmeric powder, coriander powder, amchoor powder and chopped tomatoes are added along with lauki and chana dal. Soak chana dal for some time before cooking the sabji so that dal become soft and cooked properly. This is a curry recipe but you can make it dry.
Lauki chana ki sabji can be paired with roti and paratha.
Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 3
½ cup chana dal (split chickpea)
2 medium tomatoes
1 green chili, chopped
½ tsp. cumin seeds (Jeera)
A small pinch asafoetida (Heeng)
½ tsp. turmeric powder (Haldi)
¼ teaspoon red chili powder
½ tsp. coriander powder
½ tsp. amchoor powder
½ tsp. garam masala
2 tbsp. oil
some chopped coriander leaves
salt as required
Wash, peel and chop lauki into small pieces.
Wash and chop tomatoes finely.
Heat oil in a pressure cooker. Add cumin seeds and heeng in to hot oil.
When cumin seeds splutter, add tomatoes and chopped green chilli. Add turmeric powder, coriander powder and red chilli powder.
Fry till the tomatoes soften and oil should start releasing.
Now drain the chana dal and add into cooker. Add chopped lauki and 1 cup water. Add salt and mix well.
Close the lid of pressure cooker and cook on medium flame. After one whistle, low the flame and cook for 10 minutes or until lauki and dal become mushy and cooked properly.
Once the pressure is released, open the lid. Mash with the help of ladle as you like. Check the consistency of sabji. If thick then add little water and simmer for 2 minutes. Add amchoor powder and garam masala.
Mix well and garnish with some chopped coriander leaves.
Serve hot with rotis or parathas.
Lauki and chana dal both are very nutritious and rich source of vitamins, minerals and fibres. Lauki helps in weight loss, reduces inflammation of liver, works as an anti-oxidant and cures tummy troubles. On the other hand chana dal are high in protein, improves digestion, aids weight management and reduces the risk of several diseases. Both Chana dal and lauki are an excellent replacement for non-veg in vegetarian and vegan diets.
To make lauki chana dal sabji, basic spices like cumin seeds, turmeric powder, coriander powder, amchoor powder and chopped tomatoes are added along with lauki and chana dal. Soak chana dal for some time before cooking the sabji so that dal become soft and cooked properly. This is a curry recipe but you can make it dry.
Lauki chana ki sabji can be paired with roti and paratha.
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 3
Ingredients:
500 gm. lauki (Bottle gourd)½ cup chana dal (split chickpea)
2 medium tomatoes
1 green chili, chopped
½ tsp. cumin seeds (Jeera)
A small pinch asafoetida (Heeng)
½ tsp. turmeric powder (Haldi)
¼ teaspoon red chili powder
½ tsp. coriander powder
½ tsp. amchoor powder
½ tsp. garam masala
2 tbsp. oil
some chopped coriander leaves
salt as required
Instructions:
Wash and soak chana dal for 25-30 minutes.
Wash, peel and chop lauki into small pieces.
Wash and chop tomatoes finely.
Heat oil in a pressure cooker. Add cumin seeds and heeng in to hot oil.
When cumin seeds splutter, add tomatoes and chopped green chilli. Add turmeric powder, coriander powder and red chilli powder.
Fry till the tomatoes soften and oil should start releasing.
Now drain the chana dal and add into cooker. Add chopped lauki and 1 cup water. Add salt and mix well.
Close the lid of pressure cooker and cook on medium flame. After one whistle, low the flame and cook for 10 minutes or until lauki and dal become mushy and cooked properly.
Once the pressure is released, open the lid. Mash with the help of ladle as you like. Check the consistency of sabji. If thick then add little water and simmer for 2 minutes. Add amchoor powder and garam masala.
Mix well and garnish with some chopped coriander leaves.
Serve hot with rotis or parathas.
Tips:
- Soaking chana dal is necessary to soften them.
- You may add onion, garlic or ginger.
- You may use ghee instead of oil to give an amazing flavor.
- You may add some lemon juice instead of amchoor powder.
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