Bottlegourd or long melon, known as lauki in Hindi, sorakkai in Tamil and churakka in Malayalam, is one squash that is available most of the times in Indian shops here. If you don't get ashgourd easily , bottlegourd is a good substitute. Whenever my mom gets bottlegourd from the vegetable vendor, it goes into making kootu or lauki masala or this lauki sabzi with chana dal.
Bottlegourd is known for many health benefits in Ayurveda and when combined with lentils makes this sabzi more nutritious and healthy. This is a simple and mildly spiced sabzi with ingredients that are always available in our pantry. Soaking the chana dal helps to cook the lentils faster. Though you can cook this sabzi in a kadai, cooking in a pressure cooker reduces cooking time and the curry will be done in 30 minutes. Serve this delicious lauki chana dale sabzi hot with roti or phulka.
Notes and Tips
- Do not add more water. Bottlegourd will ooze out some water too.
- Chana dal should not turn mushy. It should be just soft and have little crunch.