Lauki ki sabji or lauki chana dal ki sabzi is a veg curry made using bottle gourd commonly called as lauki/doodhi and in some parts of India it is also called as kaddu.
This is the best sabzi that can be made out of lauki and it is in the form of gravy curry which can be eaten with rotis or rice.
The main taste in this dish comes by adding the chana dal which is the highlight of the dish and turns the dish yum with the combination of lauki and chana dal.
Lauki is a long light green beautiful vegetable with lots of health benefits. It is widely used in weight loss diets too.
Many opt for bottle gourd juice as it is a very healthy vegetable with many advantages. Lauki is highly used in northern india in sabzi recipes, curries, and it is also used to make kababs and koftas too.
It is a very tasty vegetable and turns the curries very yum. In south india, lauki is called as sorakaya and is highly used to make chutneys and sambar recipes.
This can be used as sabzi with rotis and as curries with cooked rice too.
I have already shared some of the recipes made using this vegetable like kaddu ki kheer which is a very famous hyderabadi dessert recipe, kaddu ka dalcha too is another interesting dal recipe made using kaddu and lentils.
Lauki in north india is mainly used to make as halwa or sabzi or in the form of koftas. I would like to add all these recipes as I continue making recipes related to lauki or doodhi or kaddu.
It is a vegetable which is rarely eaten but I would suggest to include this regularly in our daily diet as it helps in weight loss, keeps our body cool, treats sleeping disorders and prevents constipation etc…
Always make sure to taste the vegtable and if it is bitter discard it and do not use in curries or juices. If it is not bitter then, it can be used in curries, gravies, juices etc…
It affects the health if bitter bottle gourd is used in curries and always make sure to buy the lauki which is very tender while touching the skin and the skin should not be too hard while pricking it.
I have shared every detail on how to make lauki chana dal ki sabzi with step by step details and hope my blog readers enjoy this recipe as much as I enjoyed making it.
Lauki ki sabji or lauki chana dal ki sabzi:
- 1 medium size bottle gourd/lauki/doodhi, peeled, cut into small cubes and washed well
- 3 tbsp oil
- 1 small cinnamon stick/dalchini
- 3-4 cloves/loung
- ¼ tsp shahi zeera/caraway seeds
- 3 slit green chillies
- 2 medium size onions, finely sliced
- salt to taste
- ½ tsp red chilli powder
- ¼ tsp turmeric powder/haldi
- ½ tsp ginger garlic paste
- 2 medium size tomatoes, finely chopped
- 2 tbsp beaten yogurt/dahi
- 1 small cup chana dal/bengal gram soaked for an hour
- 2 tbsp chopped coriander leaves
- ½ cup water
- Take a pressure cooker, into it add the soaked dal, add some enough water and pressure cook the dal until it is half boiled.
- Reduce the steam and set the boiled dal aside.
- Take a pressure cooker, into it, add oil and heat it.
- Add whole garam masala that is dalchini, loung, shahi zeera and saute for few seconds.
- Add slit green chillies, add sliced onions and cook the onions until they turn soft.
- Add salt as per taste, add red chilli powder, turmeric powder, ginger garlic paste, mix and cook the masala for few minutes on low flame.
- Add the pieces of lauki into it, mix well.
- Add the boiled chana dal and mix well.
- Add the chopped tomatoes into it, mix and cook for few minutes on low flame until the tomatoes turn soft.
- Add yogurt, mix well.
- Cook the whole sabzi for about 5 minutes on low flame.
- Add ½ cup water, add freshly chopped coriander leaves, mix well.
- Mix everything well and pressure cook the sabzi for 2 whistles.
- Switch off the flame.
- Reduce the steam.
- Remove the lid, cook the curry for few minutes if there is any water remaining by keeping the lid uncovered.
- Switch off the flame.
- Serve hot with steamed rice or roti.
2. Directly adding the soaked dal into the curry keeps the dal hard and since it is chana dal it takes time to cook and get tender. Therefore, it is better to cook the dal before in a separate cooker and then add into the lauki sabzi.