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Express Recipes: How to make Lauki Chane ki Daal

If there is any perfect combination of a vegetable and a dal, it has to be Lauki Chane Ki Daal.

Written by Ashima Goyal Siraj | Angola |
Updated: July 11, 2015 7:51:33 pm
Lauki Chana Daal recipe (Source: Ashima Goyal Siraj) Lauki Chana Daal recipe (Source: Ashima Goyal Siraj)

I love Lauki Chane ki Daal. “Is it a daal or a sabzi?” I remember asking my mother when I first had it. I sometimes wonder about the origin of its recipe. Was the person just combining different pulses and vegetables and finally arrived at the perfect combination? Must have been a mother having difficulty feeding vegetables to her kids.

Lauki Chane ki Daal

Preparation Time: 10 mins| Cooking Time: 20 mins| Serves 4

Ingredients
1 cup chana daal
1/2 cup lauki, peeled and chopped
3 tomatoes, 2 pureed and 1 chopped
1 onion, peeled and chopped
1/2 cup spring onion, chopped (optional)
4 cloves of garlic, peeled and chopped
1 inch ginger, peeled and chopped
1 green chilli, chopped
a pinch of asafoetida
1 tsp cumin seeds
2 tsp coriander powder
1/2 tsp turmeric powder
salt to taste
1 tbsp tamarind paste
2 tbsp vegetable oil
few sprigs of fresh coriander for garnishing

Method
* Before preparing the veggies, wash and soak chana daal in 2 cups of hot water. Chana daal takes a little longer to cook, so I always soak it in hot water if I have just 15 minutes.

* Heat oil in a pressure cooker. Add asafoetida and cumin seeds. When the seeds start to crackle, add chopped ginger, garlic and chillies. Sauté for a minute.

* Add the chopped onions, saute for 2 minutes, till the onions start to become soft.

* Add the spring onion greens, lauki and tomatoes. Mix well and cook for another minute.

* Add coriander powder, turmeric powder and salt. Mix well, add a little water if the vegetables are sticking to the base. Cook for a minute.

* Add the soaked chana daal, along with the water it was soaked in. Mix well and close the pressure cooker with the whistle on. Pressure cook for 3-4 whistles. Remove from heat and let the steam escape on its own before opening the cooker.

* Stir in the tamarind paste and cook open for a minute.

* Garnish with fresh coriander leaves (I use the stalk of coriander as well) and serve hot with chapatis.

Food is never just food. I believe it’s story telling, it’s conversation. It brings people together and it speaks a universal language! I love to play around in my kitchen. The thrill of being able to create something new and sharing it with others is what fuels my passion for cooking. The fact that dear husband is a foodie and an honest critique helps! I blog about my adventures in the kitchen at http://www.myweekendkitchen.com

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