Chana dal with lauki (ghiya) is a delicious Indian dish that combines split chickpeas with bottle gourd in a flavorful mix of spices. Here’s a detailed recipe for you:
Ingredients:
- 1 cup chana dal (split chickpeas), washed and soaked for 30 minutes
- 1 medium-sized bottle gourd (ghiya/lauki), peeled and diced
- 2-3 tablespoons oil or ghee
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2 green chilies, slit lengthwise (adjust according to your spice preference)
- 1-inch piece of ginger, grated
- 4-5 garlic cloves, minced
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- Salt to taste
- Chopped coriander leaves for garnish
Instructions:
- Prepare the Dal:
- Drain the soaked chana dal and rinse it thoroughly.
- In a pressure cooker, add the chana dal with about 2 cups of water and a pinch of salt. Pressure cook for 2-3 whistles or until the dal is soft and cooked through. Set aside.
- Cooking the Ghiya (Bottle Gourd):
- Heat oil or ghee in a pan. Add cumin seeds and let them splutter.
- Add chopped onions and sauté until they turn translucent.
- Stir in the grated ginger and minced garlic. Sauté for a minute until the raw smell disappears.
- Add the diced bottle gourd (ghiya) and cook for 3-4 minutes on medium heat.
- Spice it Up:
- Add chopped tomatoes and green chilies. Cook until the tomatoes soften and the mixture becomes pulpy.
- Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well and cook for another 2-3 minutes.
- Combine Dal and Ghiya:
- Pour the cooked chana dal into the pan with the ghiya mixture. Mix everything well and simmer for 5-7 minutes, allowing the flavors to blend.
- Adjust Consistency:
- If the mixture seems too thick, you can add some water to achieve the desired consistency. Stir and let it simmer for a few more minutes.
- Garnish and Serve:
- Finally, garnish with chopped coriander leaves.
- Serve hot with rice or roti (Indian flatbread).
Tips:
- You can adjust the spice levels according to your preference by increasing or decreasing the amount of chili powder and green chilies.
- Some people prefer to soak the chana dal for longer periods (2-3 hours) for easier cooking.
- You can also add a squeeze of lemon juice at the end for a tangy flavor.
Enjoy your Chana Dal with Ghiya!
