Split Yellow Gram & Bottle Gourd Dal (Lauki Chana Dal Recipe)
Equipment
- Instant Pot
Ingredients
- 1 bottle gourd diced
- 1/2 cup dry split yellow gram lentils App. 120 grams
- 1 tbsp ghee Virgin Coconut Oil for a vegan version
- 1 tomato diced
- 1 green chilli chopped
- 1 tsp cumin seeds
- 1 tsp coriander seeds roasted and crushed
- 1 piece ginger thumb size
- 1/2 tsp turmeric powder
- 5-6 curry leaves
- 1 tbsp chopped cilantro / parsley
- 1 tbsp lemon juice
- Salt per taste
Instructions
Instant Pot Method
- Chop gourd and tomatoes into small cubes and set aside
- Switch on Instant Pot on "Saute" mode for 5 min. Add ghee in. Then add in the cumin seeds, coriander seeds, curry leaves, chilli, turmeric powder, tomatoes and grated ginger in that order. Saute for 2 min.
- Next add in washed split yellow gram , chopped bottle gourd and salt as per taste. Give it a good mix.
- Add in 2 1/2 cups of water. Set Instant Pot on high pressure for 15 min. After 15 min, release the pressure.
- Serve in bowls garnished with lemon and chopped cilantro or parsley
Stove Top Method
- Soak the split yellow gram for at least 2 hours. Then wash, drain and boil on medium heat along with the chopped bottle gourd in a deep sauce pan. About 20-25 min until the mix turns soft and mushy.
- Once the split gram and bottle gourd is soft and mushy, commence the tempering. In a deep pan add in the ghee. Then add in the cumin seeds, coriander seeds, curry leaves, chilli, turmeric powder, tomatoes and grated ginger in that order. Saute for 5-7 min until the tomatoes start to soften and release their juices.
- Add in the boiled mixture of dal and bottle gourd into the tempering. Mix in hot boiling water to bring the consistency to a thick soup style texture. Continue boiling for few minutes until everything is thoroughly mixed in.
- Serve in bowls garnished with lemon and chopped cilantro or parsley