Bottle Gourd (Lauki) Daal Recipe – an easy home-style Indian dal made extra nutritious with the addition of the bottle gourd to the lentils.
Being picky fish eaters, both M and I ignore certain vegetables completely. More so, those which we weren’t particularly used to eating in Goa that our mothers made at home. Bottle Gourd – popularly known as Lauki /Dudhi /Ghiya in India has some how never made it to our shopping bags.
Bottle Gourd (Lauki) Daal
- 1 bottle gourd (Lauki) - small (chopped into 1cm cubes)
- 1 cup Tur Daal or Masoor
- 2 green chillies ( slit length-wise)
- 1 onion - medium (finely chopped)
- 1 tomato - small ( finely chopped)
- 1/2 tsp turmeric Powder
- 1/4 tsp chilli Powder
- 1/2 tsp ghee
- - 2 cloves garlic (finely minced)
- 1/2 tsp coriander powder
- 1 tbsp coriander (finely chopped) - - Garnish
- to taste sugar
- to taste salt
Pressure cook the Tur/Masoor daal and Bottle gourd together with some salt. I generally use double the water as the quantity of daal.
One whistle later, set aside and let it cool down.
In a kadai, heat the ghee. Add asafoetida powder, green chillies, garlic and onions and fry until golden brown.
Then add the tomatoes and let them cook down. Add the turmeric, coriander and chilli powders and the pressure cooked daal and bottle gourd.
While it simmers, check salt/sugar and add more accordingly. Once cooked, garnish with fresh coriander.