Lauki Chana dal
(Squash with lentils)
Ingredients:
Lauki (Calabash/Ops squash)
Chana dal (Black chickpeas without the seed coat) - soaked 2 hours
1 medium onion
1 tomato
Ginger 1 inch
2 Chillies(Optional - to taste)
1 Tbsp oil
Heeng
Zeera(Cumin)
Haldi(Turmeric)
Garam Masala
Lauki Chana Dal is a common dish/sabzi in our home. Lauki is beneficial, dal is nutritious, whats not to like? DH would prefer I made it spicier though, but kids wont eat it then. Well, I cant please everyone, so he has to make do with chillies on the side.
The recipe is so simple. I started the tadka/chaunk in the pressure cooker itself. Heat the oil in the cooker and add the heeng. Wait till the aroma of heeng fills your kitchen(few seconds) and add cumin seeds. When they are done splattering, add the chopped onions. Let it brown a bit, then grate the ginger over the onions. (Or you could nicely grate it in a bowl and then add to the onions). Add the haldi, Garam Masala, and the chopped tomato. Mix. Add the dal and lauki. And then the salt. I like to chop my lauki small, though not superfine. My kids can be picky about big lauki pieces, even though it is pretty soft when cooked.
Add some water at this point and close the cooker. 3 whistles and it is done. Garnish with Dhaniya(Cliantro/Coriander) leaves. If you want a little more richness, add a tadka after the cooker opens.
Heat oil in a small vessel, add some Zeera(cumin) seeds, some dhaniya(Coriander powder) and a little red chilli. Be careful, this can burn fast. Pour over the Lauki Chana Dal and serve.
Lauki-chana is not usually served at special occasions. It is more of an everyday dish - the kind you grow up and remember as the common home food of your childhood. I love the simple and hearty taste of this dish.
(Squash with lentils)
Ingredients:
Lauki (Calabash/Ops squash)
Chana dal (Black chickpeas without the seed coat) - soaked 2 hours
1 medium onion
1 tomato
Ginger 1 inch
2 Chillies(Optional - to taste)
1 Tbsp oil
Heeng
Zeera(Cumin)
Haldi(Turmeric)
Garam Masala
Lauki Chana Dal is a common dish/sabzi in our home. Lauki is beneficial, dal is nutritious, whats not to like? DH would prefer I made it spicier though, but kids wont eat it then. Well, I cant please everyone, so he has to make do with chillies on the side.
The recipe is so simple. I started the tadka/chaunk in the pressure cooker itself. Heat the oil in the cooker and add the heeng. Wait till the aroma of heeng fills your kitchen(few seconds) and add cumin seeds. When they are done splattering, add the chopped onions. Let it brown a bit, then grate the ginger over the onions. (Or you could nicely grate it in a bowl and then add to the onions). Add the haldi, Garam Masala, and the chopped tomato. Mix. Add the dal and lauki. And then the salt. I like to chop my lauki small, though not superfine. My kids can be picky about big lauki pieces, even though it is pretty soft when cooked.
Add some water at this point and close the cooker. 3 whistles and it is done. Garnish with Dhaniya(Cliantro/Coriander) leaves. If you want a little more richness, add a tadka after the cooker opens.
Heat oil in a small vessel, add some Zeera(cumin) seeds, some dhaniya(Coriander powder) and a little red chilli. Be careful, this can burn fast. Pour over the Lauki Chana Dal and serve.
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| Lauki Chana Dal |
