Ghiya (Lauki) Chana Dal Recipe- Bengal Gram cooked with Bottle Gourd in a spicy onion tomato gravy.
A healthy treat having a combination of vegetable and lentil, goes very well with steamed rice, roti or phulkas. I often make this recipe at home, a good way to include this nutritious vegetable. I have made this subzi in a pressure cooker and suggest you to soak chana dal for 4-5 hours before making this dish. You can make this dish in a pan as well. If you are looking for this kind of fusion of dal and vegetable recipes, do check out Gobi Lobia Dal Tadka and Lauki Kofta Curry.
Prep Time: 20 minutes
Cook Time: 20-25 minutes
- 1 ½ cup chopped ghiya or lauki
- 1/2 cup chana dal (Bengal gram), soaked
- 1 onion, finely chopped
- 1 teaspoon Ginger garlic paste
- 2 tomatoes, pureed
- 1 green chilli, chopped or dry red chili
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/4 teaspoon fenugreek seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Asafoetida- a pinch
- 1/2 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves for garnishing
How to make Ghiya (Lauki) Chana Dal Recipe
Step 1: Wash and soak the chana dal for 4-5 hours. Peel, wash and cut the lauki into small cubes and keep aside.
Step 2: Heat oil in a pressure cooker and add cumin seeds, fenugreek seeds, asafoetida and dry red chili and let them splutter.
Step 3: Add chopped onions and ginger garlic paste. Saute well till it turns transparent and the raw smell goes away.
Step 4: Now, add tomato puree, turmeric powder, red chili powder, coriander powder and salt. Mix all the ingredients and stir till all the masala are cooked well.
Step 5: Add chopped lauki and stir for 2 minutes. Then, add soaked chana dal and garam masala. Stir well for 3-4 minutes.
Step 6: Pour 1 ½ cup of water and cover the lid. Pressure cook it 4-5 whistles on medium flame.
Step 7: Once the pressure is release, open the lid and check for its consistency and salt. If sabzi seems to be very liquid, then simmer it for few minutes to dry the water.
Step 8: Garnish with fresh coriander leaves. Serve hot with rice or phulkas.