Ingredients

To Boil Dal

• 1 teaspoon ghee/clarified butter
• 2 bay leaves
• 2 cloves
• 1 small lauki/dudi cut into small cubes
• 1 cup chana dal soaked for 2-3 hours
• ¼ teaspoon turmeric powder
• ¼ teaspoon kashmiri red chilli powder
• 1½ cups water
• ¼ teaspoon salt

Punjabi Lauki Chana Dal

• 2 tablespoons ghee/clarified butter
• ½ teaspoon cumin seeds
• 1 tablespoon garlic finely chopped
• 1 dry red chilli
• 1 large onion finely chopped
• 1 tablespoon ginger garlic paste
• 2 medium tomatoes finely chopped
• 1 green chilli finely chopped
• salt to taste
• 2 teaspoons coriander powder
• ½ teaspoon kashmiri red chilli powder
• ½ teaspoon teaspoon garam masala
• ½ teaspoon cumin powder
• 1 teaspoon kasuri methi
• 2 tablespoons fresh coriander
• ½ teaspoon ghee/clarified butter

Note– Please read recipe notes in the end.

Main Equipment Used

• Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
• Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making

To Boil Dal

1. Heat ghee in a pressure cooker add then add bay leaves and cloves.
2. Now add chopped lauki and soaked chana dal and sauté for 2 minutes.
3. Add turmeric powder, red chilli powder and mix well.
4. Further add water and pressure cook for 3 whistles.

Punjabi Lauki Chana Dal

1. To prepare the tadka heat ghee in a kadai. Now add add cumin seeds and chopped garlic and sauté for few seconds.
2. Add finely chopped onions and cook for 3-4 minutes or until they get a nice golden colour.
3. Further add ginger garlic paste and cook for 1 minute.
4. Now add chopped tomatoes, green chillies and salt. Cover it with a lid and cook for 3-4 minutes or until the tomatoes turn soft.
5. Now add kashmiri red chili powder, coriander powder, garam masala and cumin powder. Add little water and mix well. Let the masala simmer on medium flame for 3-4 minutes.
6. Now add the boiled dal in the tadka and mix until well combined.
7. Add some hot water if the dal is too thick. Let it simmer for 3-4 minutes on medium flame.
8. Finally add kasuri methi, fresh coriander and some ghee and mix well.
9. Serve hot with rice, roti or paratha.
10. Can be stored in the refrigerator for upto 3 days.

Recipe Notes

• Soak the dal for 2-3 hours before cooking
• Measure the dal and water from the same bowl.
• Chop the lauki as per your preference, if you do not like large lauki pieces in the dal then chop them in smaller pieces.

CLICK HERE to subscribe to my YouTube channel for more such yummy recipes.

Next Recipe:

• Dhaba Style Dal Makhani recipe
• Dhaba Style Dal Fry recipe
• Dhaba Style Dal Tadka recipe