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Lauki (bottle gourd, dhoodhi/dudhi, ghiya) is a type of squash with light green skin and white flesh. Interestingly, as the name suggests, it is one of the first cultivated plants in the world that was grown not for food but as a container. This particular recipe, in which the dhudhi is cooked with Channa Daal, is native to the state of Gujarat, India. It is not only a medley of wonderful flavors, but it also provides vegetables and protein in one shot.
Prep Time: 1 hour (includes soaking time)
Cooking Time: 25 minutes
Serves: 4
Ingredients:
Bottle Gourd (Lauki/Dhoodhi/Dudhi) – 1 medium, peeled & cubed
Channa Daal (Split Garbanzo Beans) – 1 cup, washed and soaked for 1 hour
Oil – 1 Tbsp
Mustard Seeds – 1/2 tsp
Asofoetida (hing) – pinch
Turmeric Powder – 1/4 tsp
Green Chilies – to taste
Ginger – 1 tsp, minced
Garlic – 3 cloves, roughly chopped
Water – 1/2 cup
Garam Masala – 1 tsp
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Red Chili Powder – to taste
Salt – to taste
Jaggery (Gud) – 1 Tbsp or to taste
Tamarind Paste – 1/2 tsp or to taste
Method:
1. Heat Oil in a pressure cooker.
2. Add Mustard Seeds and allow them to pop.
3. Add Asofoetida, Turmeric Powder, Ginger, Green Chilies, Garlic and stir.
4. Add Water and soaked, drained Channa Daal.
5. Add Lauki. Mix.
6. Add Coriander Powder, Cumin Powder, Red Chili Powder, Garam Masala, Salt, Jaggery and Tamarind Paste. Mix well and close cooker lid.
7. Cook until pressure cooker whistles one time and switch off stove.
8. Wait until pressure goes down completely to open the lid.
9. If you prefer more gravy, add a little more water and bring to a boil. Also, adjust salt and other spices at this time.
10. Serve hot with chapati or roti.
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8 Responses to “Lauki with Channa Daal (Dudhi Chana)”
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October 15th, 2008 at 11:09 pm
Thanks for this recipe. I will try this. Looks very healthy.
[Reply]
April 20th, 2009 at 7:14 pm
Hi Hetal and Anuja,
Having 2 member in the family and having very minimum use of vegetables; I usually cut the vegetable and put it in the freezer. I just want know is there any expiring date for the frozen vegetables?
Thank You
Swati
[Reply]
hetal Reply:
April 21st, 2009 at 1:30 pm
Hi Swati,
You can usually keep veggies frozen for about 4-5 months. After that, they tend to loose color, shape and may even pick up a “frozen” taste.
[Reply]
July 23rd, 2009 at 8:06 pm
can you please suggest another way of making this as I absolutely love this shaak but am afraid if I use the pressure cooker, the firemarshall might have to get involved
[Reply]
anuja Reply:
July 27th, 2009 at 9:33 pm
Well, that is what the fire marshall is there for….kidding!
You can make this in a pan and not use the pressure-cooker. Make sure you soak the channa daal and keep adding water when you see it disappearing. Also, cook in a pan that has a tight cover, stir occasionally. It will take longer but is possible.
Incase you do decide to use the pressure cooker, say our hello to him;)
[Reply]
August 11th, 2009 at 7:39 pm
Great recipe…I tried and it came out very tasty…Small tip- if you do not have tamarind paste handy, you can substitute with chopped tomatoes. I did that way…
Thank You…
[Reply]
November 3rd, 2009 at 2:22 pm
Dear all, pls advice me on what is chana Dhall? is it chickpeas? Pls advice me ASAP, thank you.
[Reply]
hetal Reply:
November 3rd, 2009 at 6:21 pm
Channa daal is dried and split chickpeas.
[Reply]