लौकी चना दाल और फुल्का

Lauki Chana Dal is a familiar North Indian home-style dish prepared with bottle gourd, chana dal and everyday spices. Serve it with freshly prepared, thin phulkas for a simple lunch or dinner.

Preparation time: 20 minutes
Soaking time: 30 minutes
Cooking time: 30 minutes
Servings: 4
Cuisine: North Indian
Course: Main course
Cooking method: Pressure cooker and tawa

Buy Dinesh Flour Mills Products Used

• Chana Dal

• M.P. Wheat Sharbati Atta

• A2 Gir Cow Bilona Ghee

• Jeera

• Dhaniya Powder

Ingredients

For Lauki Chana Dal

• ½ cup Dinesh Flour Mills Chana Dal

• 400 g lauki, peeled and cubed

• 1 tablespoon ghee or oil

• ½ teaspoon jeera

• One pinch of hing

• 1 small onion, finely chopped

• 1 teaspoon grated ginger

• 1 green chilli, chopped

• 1 medium tomato, chopped

• ¼ teaspoon haldi powder

• 1 teaspoon dhaniya powder

• ¼ teaspoon red chilli powder

• ½ teaspoon garam masala

• Salt to taste

• 1½ cups water

• Fresh coriander for garnishing

For Phulka

• 2 cups Dinesh Flour Mills M.P. Wheat Sharbati Atta

• Approximately ¾ cup water

• Ghee for serving, optional

Method

1. Wash the chana dal and soak it for 30 minutes.

2. Add the soaked dal, chopped lauki, haldi, salt and water to a pressure cooker.

3. Pressure-cook for 3 to 4 whistles or until the dal and lauki are tender.

4. Heat ghee or oil in a kadai.

5. Add jeera and hing.

6. Add onion, ginger and green chilli. Cook until the onion becomes lightly golden.

7. Add tomato, dhaniya powder and red chilli powder.

8. Cook until the tomato softens.

9. Add the cooked lauki and chana dal.

10. Simmer for 5 to 7 minutes and adjust the consistency with hot water if required.

11. Add garam masala and fresh coriander.

12. Knead the atta with water into a soft dough and rest it for 15 minutes.

13. Roll thin rotis and cook them on a hot tawa.

14. Finish each roti directly over the flame to make a soft phulka.

15. Serve the Lauki Chana Dal with hot phulkas.

Useful Tips

• Cut the lauki into equal pieces so it cooks evenly.

• Do not over-mash the dal. A little texture works better in this recipe.

• Adjust the amount of water depending on the preferred consistency.

• Keep cooked phulkas covered in a cloth-lined container.