Dudhi chana dal | lauki chana dal sabzi | lauki chana dal in pressure cooker

Lauki chana dal is a tasty and healthy curry prepared with bottle gourd, Bengal gram, tomatoes, and a few spices.  This sabji can be prepared simply and quickly in a pressure cooker provided you have soaked the dal earlier. The best part is that this no-fuss recipe is made with ingredients that you are sure to have at home! Serve it along with roti or rice for a weekday lunch or dinner.

I have shared a perfect ingredient ratio and a few no-fail tips to help you to make perfect dudhi chana dal shak on the first attempt.  Do try it today.

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Dudhi chana dal | lauki chana dal sabzi | lauki chana dal in pressure cooker

Author Nehas Cook Book

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Curry

Cuisine Indian

Servings 4 servings

Ingredients

 

• 500 grm or 3 cup bottle gourd - lauki / dudhi
• ½ cup chana dal
• 4 tbsp oil
• 1 tsp cumin seeds
• Pinch of hing
• 2-3 chopped green chilli
• ½ tsp turmeric powder
• 1.5 tsp red chilli powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1.5 cup chopped tomatoes
• Salt to taste
• 1.5 cup water
• ½ tsp garam masala
• 1 tbsp jaggery
• 1 tsp lemon juice
• Some coriander leaves

Instructions

• Wash and soak chana dal in slightly hot water for 30 minutes.
• Peel and cut dudhi pieces into medium size and keep it in water.
• In a pressure cooker, add oil, cumin seeds, hing and chopped green chilli. Sauté for a minute.
• Then lower the flame and add turmeric powder, red chilli powder, cumin powder, and coriander powder. Mix well.
• Now add tomatoes and sauté till it becomes slightly soft.
• Then add dudhi pieces, chana dal and salt. Sauté it for 2-3 minutes.
• Add 1.5 water and mix well. Cover the cooker with a lid. Cook on medium heat for 5 whistles.
• Let the pressure go down by itself then open the lid.
• Then add garam masala and jaggery. Mix well
• Switch off the flame, and add lemon juice and some coriander leaves.
• Serve dudhi chana dal nu shak with roti or rice.

Notes

• soak dal in slightly hot water.
• to avoid the oxidation process, keep dudhi pieces in water.
• sauté masala in the oil gives a nice color to sabji.
• cook sabji on a medium flame for 5 whistles.