Lauki with Channa Daal (Dudhi Chana)
Recipe type: Curries
Lauki (bottle gourd, dhoodhi/dudhi, ghiya) is a type of squash with light green skin and white flesh. Interestingly, as the name suggests, it is one of the first cultivated plants in the world that was grown not for food but as a container. This particular recipe, in which the dhudhi is cooked with Channa Daal, is native to the state of Gujarat, India. It is not only a medley of wonderful flavors, but it also provides vegetables and protein in one shot.
- Bottle Gourd (Lauki/Dhoodhi/Dudhi) – 1 medium, peeled & cubed
- Channa Daal (Split Garbanzo Beans) – 1 cup, washed and soaked for 1 hour
- Oil – 1 Tbsp
- Mustard Seeds – ½ tsp
- Asofoetida (hing) – pinch
- Turmeric Powder – ¼ tsp
- Green Chilies – to taste
- Ginger – 1 tsp, minced
- Garlic – 3 cloves, roughly chopped
- Water – ½ cup
- Garam Masala – 1 tsp
- Coriander Powder – 1 tsp
- Cumin Powder – ½ tsp
- Red Chili Powder – to taste
- Salt – to taste
- Jaggery (Gud) – 1 Tbsp or to taste
- Tamarind Paste – ½ tsp or to taste
- Heat Oil in a pressure cooker.
- Add Mustard Seeds and allow them to pop.
- Add Asofoetida, Turmeric Powder, Ginger, Green Chilies, Garlic and stir.
- Add Water and soaked, drained Channa Daal.
- Add Lauki. Mix.
- Add Coriander Powder, Cumin Powder, Red Chili Powder, Garam Masala, Salt, Jaggery and Tamarind Paste. Mix well and close cooker lid.
- Cook until pressure cooker whistles one time and switch off stove.
- Wait until pressure goes down completely to open the lid.
- If you prefer more gravy, add a little more water and bring to a boil. Also, adjust salt and other spices at this time.
- Serve hot with chapati or roti.