Ghiya (Lauki) Channa Dal recipe (Bottle Gourd/Doodhi and split Bengal Gram sabzi)

Ghiya (Lauki) Channa Dal recipe (Bottle Gourd/Doodhi and split Bengal Gram sabzi)

Bottle gourd is a vegetable high in water content and is a good source of vitamin C, K, fibre and calcium. This recipe is great for those who are in a hurry as it has both vegetable and a protein together in one dish.

Bottle Gourd/Lauki/Doodhi/Ghiya

Ingredients for Lauki Channa dal: Serve 4-6 

  • Bottle gourd/Lauki: 1 medium (peeled and cut into cubes)
  • Tomato: 2 medium chopped (or 1 tsp Amchur)
  • Onion: 1 medium sliced
  • Split Bengal gram/channa dal: 1/2 cup
  • Jeera/Cumin seeds:  1/2 tsp
  • Green chilies: 2-3nos. slit
  • Ginger: 1″ piece (grated)
  • Asafoetida/hing: a pinch
  • Turmeric powder: 1/2 tsp
  • Red chili powder: 1/2-1 tsp
  • Garam masala: 1/2 tsp
  • Oil: 2 tsp
  • Salt: to taste
  • Cilantro/Coriander leaves: 2tbsp (chopped)
  • Water: 1 cup

Method:

  1. Wash and soak channa dal for one hour or more.
  2. Heat the oil in a pressure cooker. Add the cumin seeds. When seeds start to crack, add the asafoetida, turmeric and sliced onions. Stir till the onions become translucent.
  3. Add ginger,green chilies and stir for a few seconds. Then add the chopped tomatoes , garam masala, red chili powder and cook till the oil leaves the pan.
  4. Add the channa dal, bottle gourd, salt, and one cup of water .
  5. Cook the channa dal for 3-4 whistles . Turn off the heat, let the pressure drop, then open and add the cilantro. Stir and cover the pan for a few minutes before serving.
  6. Serve with hot phukas/roti or rice and a curry.

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