Lauki Dal
A wholesome and comforting lentil stew with tender bottle gourd.
⏱️ 45 min🍽️ Serves 1
🔥 280 kcal💪 15g protein🍚 40g carbs🥑 7g fat🌾 10g fibreper serving
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Ingredients
- 🥣1 cup toor dal (split pigeon peas)
- 🥒2 cup bottle gourd (lauki), peeled and diced
- 🧅1 onion, finely chopped
- 🍅2 tomatoes, chopped
- 🧄1 tsp ginger-garlic paste
- 💛1 tsp turmeric powder
- 🌶️1 tsp red chili powder
- 🌶️1 tsp garam masala
- ⚫½ tsp mustard seeds
- 🌿½ tsp cumin seeds
- 🍃2 sprigs curry leaves
- 🧈2 tbsp ghee or oil
- 🧂 salt, to taste
- 🌿¼ cup fresh coriander, chopped (for garnish)
Pro tips
- For a richer flavor, add a pinch of asafoetida (hing) to the tempering along with mustard and cumin seeds.
- If you don't have a pressure cooker, cook the dal and bottle gourd separately until tender before combining.
- Adjust the amount of red chili powder to your preferred spice level.
Method
- 1Rinse the toor dal thoroughly and soak it in water for at least 20 minutes. Drain before use.
- 2In a pressure cooker or large pot, combine the soaked dal, diced bottle gourd, turmeric powder, and 3 cups of water. Cook until the dal is soft and mushy (about 3-4 whistles in a pressure cooker or 20-25 minutes in a pot).
- 3Heat ghee or oil in a separate pan. Add mustard seeds and let them splutter. Then add cumin seeds and curry leaves and sauté for a few seconds.
- 4Add chopped onion and cook until translucent. Stir in ginger-garlic paste and sauté for another minute until fragrant.
- 5Add chopped tomatoes, red chili powder, and garam masala. Cook until the tomatoes soften and the oil separates from the masala.
- 6Pour the cooked dal and bottle gourd mixture into the tempering. Add salt to taste and mix well. If the dal is too thick, add a little hot water to adjust consistency.
- 7Bring the dal to a gentle simmer and cook for 5-7 minutes, allowing the flavors to meld.
- 8Garnish with fresh chopped coriander and serve hot.