Dal I Gravies I Curry


4 Inches Bottle Gourd (Lauki )
1/2 Cup Split Chickpeas (Chana Dal)
1 Tsp Turmeric Powder
Salt as per taste
2 Cups Water
1 Tbsp Ghee
1 Tsp Cumin Seeds (Jeera)
1 Onion
1 Tomato
1 Tsp Kashmiri Red Chilli Powder
1/4 Tsp Asafoetida (Hing)
2 Tbsp Coriander Leaves


  • Wash the Split Chickpeas thoroughly until the water runs clear.
  • Soak them in enough water for 10-15 minutes and keep aside.
  • In the meantime, wash and peel the outer skin of Bottle Gourd.
  • Chop them into small cubes.
  • Take a pressure cooker and add the drained soaked dal along with the bottle gourd pieces.
  • Add enough water, the level of which should be little above the contents.
  • Add Turmeric Powder and Salt. Mix well.
  • Also add a few drops of Ghee.
  • Cover the lid with the whistle on and keep on a high flame.
  • Let it whistle once on high flame, then lower the flame and let it whistle 2-3 more times. Switch off flame.
  • Once the pressure in the cooker releases completely, take the whisk and lid off.
  • If the Dhal seems too watery, you can cook on a high flame without the lid until the water evaporates.
  • The dal shouldn’t be mushy. You should be able to see the lentils.
  • You can mash it a little with the help of a wooden dal blender for a few seconds.
  • For the tempering, in a heavy bottom pan, add some Ghee or Oil. Ghee always tastes better.
  • Splutter Cumin Seeds.
  • If you have time in hand or just want a variation,you can also add chopped onions, let them brown and then add the chopped tomatoes and cook until they are mushy.
  • Add the Kashmiri Red Chilli Powder.
  • Add Asafoetida. Mix well.
  • Pour this tempering over the dal.
  • Mix well. Check for additional salt if required.
  • Garnish with some freshly chopped coriander leaves.
  • Serve hot with Roti & Sabji or with Rice.


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