Lauki Chana Dal Curry

Ingredients

• 1 cup bottle gourd (lauki), peeled and diced
• 1/2 cup chana dal, soaked for 1 to 2 hours (You can also use moong dal instead if you want a lighter, quicker-cooking option)
• 1 medium onion, finely chopped
• 1 medium tomato, chopped
• 1 tsp ginger-garlic paste
• 1 green chilli, slit (optional)
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp red chilli powder (optional)
• 1/2 tsp garam masala
• 1 tbsp oil or 1 tsp ghee
• 2 1/2 to 3 cups water
• Salt to taste
• Fresh coriander leaves for garnish
• 1 tsp lemon juice (optional)

Method

1. Wash and soak the chana dal for 1 to 2 hours, then drain. If using moong dal, soaking is optional.
2. Heat oil or ghee in a pressure cooker or deep pot. Add cumin seeds, then saute the onions until translucent.
3. Stir in ginger-garlic paste, then add tomatoes, turmeric, coriander powder, and chilli powder. Cook until the tomatoes soften.
4. Add the chana dal and lauki, mix well, then pour in water and add salt.
5. Pressure cook for 3 to 4 whistles, or cover and simmer in a pot for 30 to 35 minutes until the dal is tender. If using moong dal, it will cook faster.
6. Stir in garam masala, simmer briefly if needed, then garnish with fresh coriander and lemon before serving.

Why this is good for you

During the monsoon, lauki can be a smart choice because it has high water content and feels light and soothing on the stomach. This dal is a simple way to enjoy something warm, nourishing, and hydrating at the same time.