Lau Ghanta

1. 1
   prep

   Prepare the bottle gourd and dal.

   1.Peel the bottle gourd and cut into 1-inch cubes.

   2.Wash the toor dal thoroughly under running water.
2. 2
   pressure cook · ~10 min

   Pressure cook the dal and lauki.

   1.Add the cubed bottle gourd, washed toor dal, and 0.5 cup water into a pressure cooker.

   2.Cook on medium heat for 2 whistles, then remove from heat.

   3.Allow the pressure to release naturally, then open the lid.
3. 3
   temper · ~2 min

   Make the tempering.

   1.Heat mustard oil in a deep pan over medium heat until it smokes lightly.

   2.Add bay leaves, cumin seeds, and dried red chilies. Let them splutter.

   3.Add grated ginger and slit green chilies. Sauté until fragrant.
4. 4
   saute · ~5 min

   Cook the masala base.

   1.Add chopped tomatoes, turmeric powder, and cumin powder.

   2.Sauté until the tomatoes become soft and the oil starts to separate.

   3.Add salt and sugar. Stir well.
5. 5
   mix · ~8 min

   Combine and simmer the ghanta.

   1.Add the pressure-cooked lauki and dal mixture to the pan.

   2.Mix everything gently, mashing a few lauki pieces for a creamy texture.

   3.If the mixture looks too dry, add water and bring to a gentle simmer.
6. 6
   simmer · ~10 min

   Finish the dish.

   1.Simmer uncovered on low heat until the mixture thickens and comes together, about 8-10 minutes.

   2.Stir occasionally to prevent sticking.

   TIPThe ghanta is ready when it leaves the sides of the pan and the oil surfaces.
7. 7
   garnish · ~1 min

   Finish with ghee and serve.

   Drizzle a teaspoon of raw ghee over the top, give it a final gentle stir, and serve hot with steamed rice.

Cuisines we love