Скачать или смотреть Lauki Chana Dal Steamed Curry | Office Ka Dabba | Ep 15 | Bottle Gourd Chana Dal Recipe |

Lauki like you’ve never seen before!
Bottle gourd, dal, and veggies—all hidden in one delicious dish!
Soft, steamed, and simmered in a rich masala, this Lauki Dil Bahar is perfect for fussy eaters too 😋
Serve it with roti and raita for a comforting, wholesome meal 💛

#HiddenVeggies #LaukiRecipe #HealthyIndianFood #CookWithRupamSehtya #TiffinFriendly #VegetarianDelight #EasyIndianMeals #office #trending #réel #reelinstagram❤️ #reelkrofeelkro❤️ #reeitfeelit #reelindia❤️❤️ #reelitin #trendinreels #office #offices #food #foodies

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Ingredients

For Pressure Cooking:
• 1 medium bottle gourd (lauki), peeled & chopped
• ½ cup split chickpeas (chana dal), soaked
• 1 medium onion, roughly chopped
• 1-inch ginger piece, roughly chopped
• 4–5 garlic cloves
• 1 green chilli
• ½ tsp salt
• ¼ tsp turmeric powder
• Water (enough to cover)

For Batter:
• 4 tbsp gram flour (besan)
• Adjust more or less depending on consistency

For Tempering Masala:
• 3 tbsp gram flour
• 2 tbsp oil
• ¼ tsp asafoetida (hing)
• 1 tsp cumin seeds
• 1 chopped onion
• 1 tsp salt
• 1 tsp Kashmiri red chilli powder
• ¼ tsp turmeric powder
• 1 tsp coriander powder
• 3 chopped tomatoes
• Water as needed

For Garnish:
• ½ tsp garam masala
• Fresh coriander leaves


Preparation:

First, peel and cut the bottle gourd (lauki) into small pieces. Wash and soak half a cup of split chickpeas (chana dal) until they turn slightly soft. Roughly chop one onion, a piece of ginger, and a few garlic cloves. These will go into the pressure cooker together.

Pressure Cooking:

In a pressure cooker, add the chopped bottle gourd, soaked chana dal, ginger, garlic, green chilli, and onion. Add ½ teaspoon salt and ¼ teaspoon turmeric powder. Pour just enough water to cover everything. Cook on low flame for about 10 minutes, or 2 whistles. Allow the pressure to release naturally.

Grinding & Batter Prep:

Once the mixture cools down, transfer it to a mixer and grind into a smooth paste. Pour the mixture into a bowl and add about 4 tablespoons of gram flour (besan). Mix well and adjust the quantity depending on how thick the batter is — it should be smooth and spreadable.

Steaming the Batter:

Grease a steel plate with oil and spread the batter evenly on it. Heat water in a steamer, place a stand, and put the batter plate over it. Steam for 5 minutes on high flame and then 15 minutes on low flame. Once done, let it cool completely and then cut it into pieces. It should be soft and easy to cut.

Masala Preparation:

While the batter steams, prepare the masala. In a wide pan, heat some oil and add 3 tablespoons gram flour. Sauté briefly, then add ¼ teaspoon asafoetida and 1 teaspoon cumin seeds. Add one finely chopped onion and cook until golden brown. Add salt, red chilli powder, turmeric, and coriander powder. To avoid burning, add a little water and cook for 2–3 minutes. Add 3 chopped tomatoes and cook until the mixture thickens. Cover and let it simmer for another 10 minutes.

Combining Everything:

Once the steamed lauki mix has cooled and is cut into pieces, gently place them in the prepared masala. Add a bit of water if needed, and cook uncovered for 3–5 minutes so the pieces absorb the flavours. Finally, sprinkle garam masala and fresh coriander.