How to make Lauki Chana Dal With Wadiyaan -
Simple everyday dish made spicier with Punjabi wadis.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Bottle gourd, Split bengal gram
Cuisine : Indian
Course : Main Course Vegetarian
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For more recipes related to Lauki Chana Dal With Wadiyaan checkout Dudhia Kumbh, Lauki Soya Chana Dal, Lauki Aloo Matar, Lauki Manpasand . You can also find more Main Course Vegetarian recipes like Beans Foogath Jackfruit Seeds Sabzi - SK Khazana Eggplant In Coconut Milk Mirchi Ka Salan
Lauki Chana Dal With Wadiyaan Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Lauki Chana Dal With Wadiyaan Recipe
Bottle gourd cut into 1 inch pieces 1
Split bengal gram soaked in water 1/2 cup
Urad dal wadi fried and soaked 2
Tomatoes,chopped 2
Turmeric powder 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Green chillies broken 3
Salt to taste
Ginger 1 inch pie
Ghee 3 tablespoons
Dried red chillies broken 4
Asafoetida 1/4 teaspoon
Garlic finely chopped 1 tablespoon
Cumin seeds 1 teaspoon
Tamarind paste 2 tablespoons
Method
Step 1
Drain and place chana dal in a pressure cooker. Remove the eyes of tomatoes, cut into pieces and put in the cooker.
Step 2
Add turmeric powder, red chilli powder, green chillies, 3-4 cups of water and salt.
Step 3
Halve and core the bottle gourd and cut into small pieces. Put them in the cooker, put the lid on and cook under pressure upto 4-5 whistles. Finely chop ginger.
Step 4
Heat ghee in a non-stick kadai. Add dried red chillies and sauté. When the chillies are lightly cooked, add asafoetida, garlic, ginger and sauté.
Step 5
When the garlic turns lightly brown, add cumin seeds and sauté.
Step 6
Add tamarind paste and a little water and mix. Break the wadiyaan and add to the kadai.
Step 7
Open the lid of the pressure cooker when the pressure reduces completely and whisk the dal. Add it into the kadai and mix.
Step 8
Add water to get the required consistency and cook till it comes to boil. Serve hot.
Nutrition Info
Calories : 584 Kcal
Carbohydrates : 68.3 gm
Protein : 26.25 gm
Fat : 22.75 gm
Other : 1.3
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
