Description
A delightful and healthy dish made with bottle gourd and protein-rich split chickpeas, perfect for busy weeknights.
Ingredients
- 1 medium Bottle Gourd (Lauki)
- 1 cup Split Chickpea (Chana Dal, soaked overnight)
- 2 tbsp Olive Oil
- 1 medium Onion
- 2 tbsp Ginger Garlic Paste
- 1 Green Pepper
- 1 Tomato
- 2 black cardamoms
- 4 green cardamoms
- 5 black peppercorns
- 1 tsp cumin seeds
- 4 cloves
- 1.5 tsp Kosher Salt
- 1.5 tsp Red Chili Powder
- 1 tsp Turmeric Powder
- 2 tbsp Coriander Powder
- 1 tsp Cumin Powder
- 0.25 tsp Garam Masala
- Fresh Mint
- Cilantro
Instructions
- Prepare the Chana Dal: After soaking the chana dal overnight, rinse it thoroughly and set it aside.
- Chop the Vegetables: Peel and chop the bottle gourd into small cubes, dice the onion, and chop the green pepper and tomato.
- Cook the Spices: In a pot, heat the olive oil on medium heat. Add the cumin seeds, black cardamoms, green cardamoms, black peppercorns, and cloves. Sauté for a minute until fragrant.
- Sauté Onions: Add the chopped onion and cook until they turn golden brown.
- Add Ginger-Garlic Paste: Stir in the ginger-garlic paste and cook for another minute.
- Combine Ingredients: Add the chopped bottle gourd, green pepper, and tomato to the pot. Mix well.
- Add Spices and Chana Dal: Sprinkle in the salt, red chili powder, turmeric powder, coriander powder, cumin powder, and the soaked chana dal. Stir to combine.
- Simmer: Pour in enough water to cover the ingredients. Bring to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20-25 minutes, or until the dal is cooked and the bottle gourd is tender.
- Final Touch: Once cooked, add garam masala, chopped mint, and cilantro. Stir well and cook for a few more minutes.
- Serve: Remove from heat and serve hot.
Notes
Best served warm with steamed rice, jeera rice, or flatbreads like roti or naan. Can be garnished with fresh cilantro and mint.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Indian