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.
On a recent impulse purchase at the market, I thought I could come up with some way to use it in the kitchen. Days went by in the week, and I used up all the familiar ingredients from the fridge. Towards the end, a lone Lauki sat and stared at me, thats when I knew it was time. With not too many creative ideas, a hungry M looking at the watch hoping to hear ‘dinner is ready’ – I concocted this recipe.
Dal aka the lentil curry is a staple in most Indian homes, a dish that is made often. So I simply cooked gourd along with the lentils for extra flavor to make it more wholesome and nutritious. The The bottle gourd’s sweet fleshy texture went really well with the garlic/green chilli combination I used in making the daal. Served with steamed rice and pickle, we needed little more. The lauki will definitely return to my shopping basket soon.
- 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.