Ingredients

• ¾ kg - lauki
• 200 g - channa dal (soaked for 30 minutes)
• 3 tbsp - ghee
• 3 to 4 medium sized onions (finely sliced)
• 2 cloves
• 1 piece - cinnamon stick
• 3 to 4 green chillies (slit)
• 4 big tomatoes (finely chopped)
• 1 ginger (crushed)
• 4 to 5 cloves garlic (crushed)
• 1 tsp - cumin seeds
• 2.5 tsp - coriander powder
• 2 tsp - red chilli powder
• ½ tsp - turmeric powder
• salt to taste
• To Garnish:
• 2 green chillies (slit)
• 1 ginger (cut into juliennes)
• finely chopped coriander leaves

How to Make Lauki in Channa Dal

• Peel and chop the lauki into 1'' pieces.
• Pressure cook the dal and lauki along with salt, turmeric powder and 2 cup water.
• Pressure cook till 3 whistles and keep aside.
• Heat ghee in a kadai.
• Add onions, cloves, cinnamon, cumin seeds, green chillies, ginger and garlic.
• Saute the onions on a low flame till pink.
• Add the tomatoes and cook on a low flame till tender.
• Add coriander powder and red chilli powder and saute till ghee separates.
• Add this onion-tomato mixture to the cooked lauki and dal.
• Mix well.
• Simmer for 8-10 minutes, stirring at regular intervals.
• Garnish with slit green chillies, juliennes of ginger and coriander leaves.
• Serve hot with phulkas