Indian cuisine · Soups & Stews

Lauki Chana Dal

Bottle gourd cubes braised soft with split chickpeas, lightly and mildly spiced.

Ingredients · for 4 servings

• 600 g bottle gourd (lauki, or substitute zucchini)
• 150 g chana dal (split yellow chickpeas)
• 1 onion
• 2 tomatoes
• 1 piece ginger (3 cm)
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp ground coriander
• 2 tbsp ghee
• 1/2 tsp asafoetida (hing)
• 1/2 bunch fresh cilantro
• Salt

Instructions

1. Wash the chana dal and soak in warm water for 1 hour; peel the bottle gourd, remove the seeds and cut into 2 cm cubes.
2. Finely chop the onion, dice the tomatoes, and finely grate the ginger.
3. Heat the ghee in a pot, toast the cumin and asafoetida for 30 sec until the cumin crackles, then fry the onion and ginger for 5 min until translucent.
4. Add the tomatoes, turmeric and ground coriander and cook down for 4–5 min until a thick paste forms.
5. Stir in the drained dal and gourd cubes, add 700 ml water, season with salt and simmer covered for 25–30 min until the dal is soft and the gourd falls apart tender.
6. Lightly mash the stew with the back of the spoon so it turns creamy, sprinkle with cilantro and serve hot.