Bottlegourd Lauki chana dal subji
Doodhi chana dal subji
Bottlegourd doodhi Lauki chana dal subji, step by step instructions with a video and images.
This is a popular, simple method of making lauki chana dal subji. It takes about 20 minutes to make and you can serve it with chapatis, rice, bhakri etc.
Ready lauki/ doodhi/ bottle gourd - chana dal subji
Bottle gourd is also known as doodhi, ghiya, laucki, opo squash etc.
I am making is in pressure cooker as it is a fast method. Add just enough water.
you wish, you may make this is a kadai or a pan. You will just need to
check a couple of times in between to see if lauki is cooked to your
liking and if more water is needed.
Today I am making this laucki subzi to serve with chapati. If you want to serve it with rice, add more water.
How to make Bottlegourd Lauki chana dal subji recipe
Main ingredients for Bottlegourd Lauki chana dal subji
bottle gourd - lauki - doodhi
Ingredients for bottlegourd - doodhi - lauki chana dal subji
- Bottle gourd / lauki - 3 cups chopped
- Chana dal - 1 tbsp, more or less according to your choice.
- green chili paste - 1/2 tsp or chopped green chilies - 2-3
- Salt - 1/2 tsp or according to taste.
- Water - 1/4 cup to 1/2 cup, depending on the consistency you want.
- Fresh grated coconut - 1 or 2 tbsps
- Ginger paste -1/2 tsp
- garlic paste - 1/2 tsp
- Jaggery/sugar - 1/2 tsp or according to taste
- Curry leaves - 8-10
- Garam masala - 1/4 tsp
- Aamchoor powder or lemon juice - 1/4 tsp
Preparation before making dudhi chana dal subzi
- Peel and chop bottle gourd / lauki in small pieces as shown in the image below.
- Wash and soak chana dal in 1/4 cup water for about 30 minutes or more. Soaking longer is ok.
- These are the other ingredients to add to lauki chana dal subji. Freshly grated coconut, jaggery, curry leaves, salt, ginger paste, garlic paste, green chili paste.
Cooking dudhi chana dal subzi
- Heat oil in pressure cooker, fry pan or kadai. I am using a small size stainless steel pressure cooker.
- Add mustard seeds, cumin seeds and hing - asafoetida.
- When the seeds stop spluttering, add the garlic, chili, ginger pastes and fry for a few seconds.
Tempering for lauki chanadal subji
- Add 1/2 cup water and all the other ingredients together. You can see that in the image below.
- Mix everything together and close the cooker lid. Put the weight as you normally do and let it cook till 2 whistles.
- Switch off after two whistles.
- Let the cooker cool naturally. This may take about 10-15 minutes.
If cooking in a pan or kadai:
- If cooking in a pan/kadai, after adding everything, stir well and cover with a lid.
cook for about 5 minutes and then check if more water is needed and
lauki is cooked soft to your liking.
- Cover and continue cooking and
checking every 2 minutes till it is done.
- After the cooker has cooled naturally, open it carefully and now you will see how doodhi subji looks in the image below. Add fresh chopped coriander leaves. Stir it well.
- Add more water if it looks too dry to your liking. Boil again for a minute.
- If it looks too watery, cook for some time without lid to reduce water.
- Switch of the flame.
Leave it aside till serving time. Or remove subji in a serving bowl now itself.
Serve with chapati, bhakri, rice, paratha etc.
Tips and variations
- You may add chopped onion. If adding onion, add it in step 3, after adding the spices and stir fry it for 2 minutes or till onion looks transparent and then add other ingredients.
- Increase or reduce the amount of water according to the consistency you want.
- Adding ginger or garlic is optional.
- Add green or red chilies according to your choice and availability.
- You may also use red chili powder if fresh chilies are not available but the color will change accordingly.
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