Lauki dal recipe/how to make lauki dal

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This is delicious lauki daal sautéed in oil, garlic and other spices

Lauki daal is one of the simple, tasty and healthy curry.When we talk or write about home-cooked foods and dishes we make sure to not miss on these simple and traditional curries.Luaki(bottle gourd), dal(lentil) is a day today curry in Indian homes.Its a less ingredients dish which is combined with rice or roti.

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Combining dal and veggies together is a great way to have protein and nutrition in one go.Lauki daal is one of the easy to make simple recipe which takes hardly 25 minutes.

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What is lauki

Lauki which is known as bottle gourd, is a common vegetable in India.Traditionally bottle gourd is used to rip many health benefits.People swear by this veggie for weight loss because it carries maximum amount of water.Because of its low calorie content, it is one of the most preferred veggie for those opting for weight loss.

Lauki/bottle gourd is rich in vitamin C which is good for overall skin health.Apart from curries, people also prefer lauki soup and juices.

The cooling and hydrating properties in bottle gourd, makes it the most ideal vegetable for summer.

How to cook lauki

Lauki can be cooked directly in pressure cooker.This vegitable can be mixed with other veggies too.While cooking no water is required because of its high water content.

So many dishes like curries and desserts are being prepared with this vegetable.The ones that are light green in color, easy to chop with soft tiny seeds are best for cooking.

Lauki dal recipe

Lauki dal is one of the most famous dish that is being prepared using lauki or bottle gourd.This simple and authentic curry is ideal for anytime of the day.So lets start making lauki daal by listing the ingredients first-

2 cups of small chopped lauki

1 cup pigeon pea/arhar dal

1 tablespoon grated ginger

1 table spoon garlic flakes

3 finely chopped green chillies

2 pinches of asafoetida

2 tablespoon mustard oil

1 and 1/2 teaspoon salt

1/2 teaspoon turmeric

1 teaspoon mustard seeds

Method

Soak pigeon peas 1 hour before cooking.Wash off well and now put the peas and chopped lauki/bottlegourd into the pressure cooker.As lauki is high in water, put just 1/2 cup more.Add turmeric and put it for boiling on high flame.

Boiling lauki and pigeon peas for lauki daal

Let it whistle for 4 to 5 times and then keep it aside for the whistle to settle.

As you can see, it has been boiled perfectly.Now put a pan on the gas.Add mustard oil.In most of the curries I use mustard oil for its warm flavor.Let the bubbles be gone completely.Add mustard seeds.As it starts to pop, add the garlics,green chillies and grated ginger,mix in low to medium flame for some seconds.Put asafoetida/hing into it.Asafoetida is the most flavorful apice which is also good for digestion.It is mostly used in lentils and soups.

Now pour the boild lauki and dal into it.Stir well and add salt.As it comes to boil,lower the flame and boil for 3 to 4 minutes in medium flame and the delicious Lauki dal is ready.You can sprinkle some parsley leaves if you wish to.Its yummy👍