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Lauki Khatti Dal
- Duration: 20 minutes
- Serves: 2–4 people
- 878 views
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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