1/3cupchana dalsplit bengal gram, soaked for 30 minutes and drained
3 tomatoeschopped
1tablepoon oil
1broken dry red chillideseeded
¼tspmustard seeds/rai
¼tspcumin seeds/jeera
a pinch of asafoetida/hing
7- 8curry leaves
an inch piece of gingergrated
1green chillicut into 2 pieces or finely chopped
¼teaspoonturmeric powderhaldi
½teaspooncoriander powder/dhania powder
½teaspoonjeera/cumin powder
½teaspoonjaggeryoptional
salt to taste
Instructions
Soak chana dal for atleast half an hour. Meanwhile you can chop bottle gourd/lauki and prepare other ingredients.
In a pressure cooker, add bottle gourd cubes, chana dal, turmeric powder and salt along with 1 cup of water, mix well and cook on high flame till 1 whistle. Then reduce the flame and cook for about 10 mins.
Let the steam release before opening the lid. Keep aside.
Meanwhile, heat oil in a non-stick pan and add dry red chili and mustard seeds.
Once the seeds crackle, add cumin seeds, hing, curry leaves, green chilli and tomatoes. Cook on a medium flame for a few seconds.
Now add grated ginger, coriander powder, cumin seeds powder and a little salt and cook on a medium flame till tomatoes become pulpy and soft, while stirring occasionally.
Once your tomatoes are cooked, add the bottle gourd & chana dal mixture and jaggery. Mix well and cook on a medium flame for 4-5 minutes.
Serve hot with phulka rotis or steamed rice.
Notes
•You can skip adding jaggery or can also substitute it with sugar.•You can also add chopped onions and garlic to this sabzi.
Nutrition
Serving: 2g
Subscribe to our Youtube Channel to get the latest Recipe Video updatesCLICK TO SUBSCRIBE