One of our guests recently mentioned that in the two weeks she was here, she has eaten such a variety of different foods that she believes she didn’t eat the same thing even twice! While we did not cook with this intention, it is of course true that the Indian vegetarian kitchen offers a great variety of dishes! Even the lentil dishes are so diverse that you can daily eat another variation. Yesterday we had one which I have not given you the recipe for although it is a very delicious version!
Lauki Chana Dal – Split Chickpeas with Bottle Gourd
Try this tasty variation of lentil dishes with lots of proteins and nutritious bottle gourd, called lauki or ghiya.
How long does it take to make Lauki Chana Dal?
The chickpeas have to soak about 30 minutes before the preparation
250 g Split Chickpeas
1 kg Bottle Gourd
1 l Water
250 g Tomatoes
1 tbsp Ghee
1/2 tsp Black Mustard Seeds
1/2 tsp Cumin Seeds
1/2 tsp Fresh Turmeric
1 tsp Fresh Ginger
Some leaves Fresh Coriander
Salt according to taste
How to make Lauki Chana Dal
Before you start with anything else, you will have to wash the split chickpeas and afterwards soak them in water for about half an hour. In the meantime you can wash and peel the bottle gourd. Cut off the ends and cut it into small pieces. When half an hour is over, you can put the split chickpeas into a pot together with the water and the bottle gourd, put a lid on it and start boiling the mixture.
You can prepare other parts of your meal now as it will take about 35 minutes for your chickpeas to get soft. Stir from time to time and after about half an hour you can check whether they are done by taking one out and trying to mash it. When it is possible to mash a chickpea in between two fingers, you can switch off the heat and take it off the fire.
Until then however, you can wash and pick coriander as well as cut the tomatoes and peel ginger and turmeric. Both, ginger and turmeric have to be cut in very small pieces. If you don’t find any of the two fresh, you can also add the spice in powder form.
Heat up the ghee in a pan and when it is hot, add the mustard seeds and cumin seeds. Stir once and add turmeric and ginger into the oil, let all spices get roasted and once they have developed their great aroma, you can add them into the chickpeas. Sprinkle the coriander leaves over the dish and serve it warm with rice or bread!