[Pressure Cooker Recipes] Lauki Chana Dal | Bottle Gourd Cooked in Lentils

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Piping hot dal + white rice (chawal) is a combination made in heaven. There are numerous ways to prepare a dal in Indian cuisine incorporating different kinds of veggies and spices. Today's recipe - Lauki Chana Dal (Bottle Gourd Cooked in Lentils) uses split bengal gram, bottle gourd also known as opo squash and my handy, best friend in the kitchen - a pressure cooker. I know it is one of those cooking equipments with a bad rep but it is making a comeback thankfully with many fool-proof, safety features. Did you know when compared to conventional cooking, most foods cook 70% faster (here's the proof) when using a pressure cooker. No wonder I love it so much especially on crazy weekdays when whipping up a simple meal seems like a big chore. Food taste better too, don't you think with all the aromatics, juices and nutrients trapped inside the pot. If you don't have one already, I would highly recommend it and there are tons of delicious recipes that you can make in minutes. Now, let's jump on the dal recipe. Shall we?

More Indian Dal Recipes:

   Indian Style Five Lentil Curry                  Dhaba Style Urad Dal                  Quick Lemon Dal

Lauki Chana Dal | Bottle Gourd Cooked in Lentils 

Adapted from: Sanjeev Kapoor
Prep Time: 10 mins
Cook Time: 25-30 mins
Makes: 2-3 servings

Make Ahead Notes: Let the lauki chana dal cool completely, portion into air-tight containers and refrigerate. It will stay for good for at least 4-5 days. I usually make for two weekday meals - served with rice once and with roti the other time.

Ingredients:

1 cup chana dal (split bengal gram), soaked for atleast 15 mins
2 cups of bottle gourd (opo squash/lauki), peeled, deseeded, chopped into cubes
1 green chilli, finely chopped
1 medium onion, roughly chopped
1 tomato, finely chopped
1/8 tsp turmeric
1 tsp store-bought ginger-garlic paste (or) grate/finely chop 2 cloves of garlic & 1/2 inch ginger
1 tsp cumin seeds (jeera)
1 tsp mustard seeds
a pinch of asafoetida (hing)
1/2 tsp red chilli powder
1/2 tsp garam masala (or curry powder works too.)
few fresh curry leaves
salt to taste
1 tbsp ghee or vegetable oil
2 tbsp lemon juice

Preparation:

In a pressure cooker, place bengal gram with 3 cups of water. Cook for 2 whistles. The dal will still have a little bite at this stage. We will cook it until creamy in the next step. Let the pressure release naturally. 

To the cooked dal, add chopped squash, ginger-garlic paste, onion, green chilli, salt and turmeric. Add 1-2 cups of water for a soupy consistency. Cook for 5-6 whistles until the dal is creamy. Let the pressure subside.

Meanwhile, in a pan, heat ghee/oil. Add cumin seeds and mustard seeds. Once they start to splutter, reduce flame to low to add asafoetida and curry leaves. Then add chopped tomatoes and cook on medium heat until they turn pulpy. Season with red chilli powder and garam masala. Mix.

Finally tip the cooked dal mixture into it. Give it a good stir and adjust seasoning. Reduce to low heat, cover and cook for 15 mins for the flavors to blend. Turn off heat, add lemon juice and serve.

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Sending this recipe as an entry to My Legume Love Affair # 96 hosted by Lisa , orignally conceptualized by Susan.

until next recipe,