A wholesome and savory lentil curry made with tender bottle gourd and split chickpeas. This simple, pressure-cooked North Indian dish is perfect for a comforting weeknight meal with rice or roti.
Prep15 min
Cook30 min
Soak30 min
Servings4
Serving size: 1 cup
297cal
12gprotein
42gcarbs
Ingredients
1 cup Chana Dal (Rinsed and soaked for at least 1 hour)
500 g Lauki (Peeled and chopped into 1-inch cubes)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Lauki Chana Dal, Steamed Basmati Rice and Kachumber Salad
Fiber-rich Lauki Chana Dal with rice & fresh salad. A gut-friendly, homestyle comfort food!
This indian dish is perfect for lunch. With 606.74 calories and 19.169999999999998g of protein per serving, it's a low-fat option for your meal plan.
10gfat
Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
1.25 tsp Salt (Adjust to taste)
0.5 tsp Garam Masala
3 cup Water (For pressure cooking, plus more if needed)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare Dal and Lauki
Rinse the chana dal under running water until the water runs clear. Soak it in ample water for at least 1 hour, or up to 2 hours for best results. Drain the water completely before use.
While the dal is soaking, peel the lauki (bottle gourd), remove any seeds if they are large, and chop it into 1-inch cubes.
2
Pressure Cook
In a 3-liter or larger pressure cooker, combine the soaked and drained chana dal, chopped lauki, turmeric powder, and 1 teaspoon of salt.
Pour in 3 cups of water and give it a good stir.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles (approximately 15-18 minutes).
Turn off the heat and allow the pressure to release naturally. This ensures the dal is cooked through and soft.
3
Prepare the Tempering (Tadka)
While the pressure is releasing, heat ghee in a separate pan or kadai over medium heat.
Once the ghee is hot, add the cumin seeds and let them sizzle and become fragrant, for about 30 seconds.
Add the asafoetida, followed immediately by the finely chopped onion.
Sauté the onions for 6-7 minutes, stirring occasionally, until they are soft and golden brown.
Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
4
Cook the Masala
Add the finely chopped tomatoes and the remaining 1/4 teaspoon of salt. Cook for 5-6 minutes, mashing the tomatoes with your spatula, until they break down and become pulpy.
Add the red chili powder and coriander powder. Stir well and cook the spice mixture for 1-2 minutes, until you see oil separating from the masala at the edges.
5
Combine and Simmer
Once the pressure has fully released, open the cooker. Gently mash some of the dal and lauki against the side of the cooker with a ladle for a thicker consistency.
Pour the cooked dal and lauki mixture into the pan with the prepared tadka. Mix everything together thoroughly.
If the dal feels too thick, add 1/2 to 1 cup of hot water to reach your desired consistency.
Bring the dal to a gentle boil, then reduce the heat to low and let it simmer for 5-7 minutes. This allows the flavors to meld beautifully.
6
Garnish and Serve
Turn off the heat. Stir in the garam masala and freshly chopped coriander leaves.
Let the dal rest for 5 minutes before serving. Serve hot with steamed basmati rice, jeera rice, or fresh rotis.
Servings
4
Serving size: 1 cup
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
