Saturday, October 1, 2011

Doodhi | Lauki Channa Dal Curry | Super Easy & Quick

Know What You Eat: Bottle gourd (Dhoodhi) is low in fat and cholesterol yet high in dietary fiber. It contains 96% water and 100gm of it contains around 12 Kcal. It is rich in iron and also has vitamins C and B complex, excellent for light, low-cal diets, as well as for small children, people with digestive problems, diabetics and convalescents.
Balancing Liver Function
This vegetable is very good for balancing liver function. It is often recommended by ayurvedic physicians when the liver is inflamed and cannot efficiently process food for maximum nutrition and assimilation.
Benefits of Bootle Gourd(lauki) Juice
The Bottle Gourd juice is used in treatment of stomach acidity, indigestion and ulcers. A glass of lauki juice with a little salt added to it prevents excessive loss of sodium, quenches thirst & helps in preventing fatigue. excessive loss of sodium, satiating thirst and keeping you refreshed in summer. Juice from its leaves is good for jaundice.

dudhi channa dal curry

Recipe: Dhoodhi | Lauki Channa Dal Curry 
Serves 2                                    Cooking time: 12 mins                                 Preparation time 7-8 mins

  • 3 C Bottle Gourd (from 1 Small Louki, washed peeled and diced) 
  • 1/4 C Channa Dal/Split Chickpeas (soaked previously for 10 mins in warm water)
  • 1/2 C Water | Vegetable Stock
  • 3 medium Tomatoes, finely chopped
  • 1/2 tsp Jaggery (Optional)
  • 1/2 tsp Red chilli powder
  • 1 tsp Garam Masala powder
  • 1/4 tsp Turmeric Powder
  • 1 tsp Cumin Seeds (jeera)
  • 1/4  tsp Hing/Asafoetida
  • 1 Tbsp Olive Oil
  • Some fresh Cilantro, finely chopped
  • 2 tsp Lemon juice, freshly squeezed
  • Salt to taste

  • Pressure cook channa dal and bottle gourd in two separate compartment upto 2 whistles on medium flame. Allow it to cool. Remove keep it aside.
  • Heat oil in a wok | Kadai and add cumin seeds and asafoetida. When jeera starts to sizzle and turn light brown in color, add finely chopped tomato and sauté on medium flame for about 1-2 mins.
  • Mix in  pressure cooked bottle gourd, channa dal, garam masala, red chilli powder, turmeric powder, jaggery salt and sauté for another minute. 
  • Add 1/2 cup of water or vegetable stock to above gravy and cover the lid. Cook the curry on medium flame for 10-15 minutes, stirring in between. Once done garnish it with freshly chopped cilantro and lemon juice.
  • Serve this delicious Lauki | Dhoodhi Channa Dal Subzi, with Roti or Rice. Enjoy!!! 


Aruna Manikandan said...

looks healthy and delicious dear :)

divya said...

Looks fab ...n love the pics

Umm Mymoonah said...

Although we regularly take doodhi, never knew the goodness in it. Thank you for sharing and curry looks very delicious.

Sobha Shyam said...

very delicious curry, nice combo and healthy one..

Reshmi Mahesh said...

Healthy yummy recipe..

Poornima Nair said...

We love lauki made this way...looks delicious!!

Hari Chandana said...

Lovely combination.. looks super delicious.. nice click too :)
Indian Cuisine

Neetz said...

true, super easy.. i to have made this but not have added dal in it... looks super helathy and yummy too :)

Priya said...

I can finish that whole bowl simply without anything, delicious curry..

Spandana said...

Very healthy and delicious!!

Sharmilee! :) said...

Wow yummy looking curry

Priti said...

Love this and we do same too ...dn't add jaggery tht's all ...looks yum

Tina said...

healthy n delicious...

aipi said...

This is an all time fav with hot steamed rice ~ total comfort food!

Alpana said...

super yummy.....I have loved this dish.....thanks for sharing.

Richa said...

made lauki with mung daal before. i am sure it tastes great with chana daal too!
Richa @ Hobby And More Food Blog

Prathima Rao said...

Lauki pairs perfectly with chana dal..This is one of my fav dishes :)
Prathima Rao
Prats Corner

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