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Lauki Khatti Dal

  • Duration: 20 minutes
  • Serves: 2–4 people

Authenticity Slice

The lauki should not have seeds. Deseed it, if it does.

Trivia Tadka

This Gujarati dish is a unique one as it uses the dals as an enhancement and not as the base in making this dal. The tamarind gives it a tangy flavour. It is savoured with rice during summers.


  • Bottle gourd (lauki), chopped (1 cup)
  • Tomato, chopped (2–4)
  • MTR Lal Mirch/Red Chilli Powder (1 tsp)
  • MTR Haldi/Turmeric Powder (1 tsp)
  • Green chilli, slit (2-3)
  • Dry red chilli (sabut lal mirch) (2–3)
  • Sarson (1 tsp)
  • Onion, chopped (1)
  • Cumin seeds (jeera) (1 tsp)
  • Oil (2 tbsp)
  • Tamarind juice (imli) (1 tsp)
  • Split black gram (urad dal) (2 tbsp)
  • Pigeon pea (arhar dal) (2 tbsp)
  • Coriander leaves (hara dhania), chopped (1 tbsp)


  • Wash and pressure-cook the dals in water through two whistles. Keep aside and allow the pressure to escape naturally.
  • Heat oil in a kadhai, add jeera, sarson, sabut lal mirch.
  • When sarson crackles, add the onion and sauté till it turns brown.
  • Add salt, green chillies, lauki, MTR Haldi/Turmeric Powder, MTR Lal Mirch/Red Chilli Powder, tomatoes and water.
  • Put a lid on the kadhai and let it cook till the lauki is tender.
  • Add tamarind juice and cook on slow flame for a few minutes.
  • Add boiled dal (urad and arhat dal) and cook for 2 more minutes.
  • Take off flame, add hara dhaniya and serve hot with boiled rice.

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