Lauki Chana Dal Pulav was one of the experiments I did on a lazy day. Ha ha if you know me, as much as I love cooking , I also love easy cooking which is healthy too. So since childhood I have been loving lauki chana dal and eating it with rice is the best combination in my opinion. However one of days when we were busy packing out stuff for shifting to Bangalore from Mumbai and cooking simple was my agenda, I tried this.
Oh its came out well and since the lauki or bottle gourd is grated for picky eaters this comes out out nice. They won’t know about what all you added in this. So it’s kind of complete meal in itself with dal, rice and vegetable combo. But ya it being pulav the dal won’t be over cooked and hence you can see it in granules and thus making it different than khichadi. That’s the run of having pulav. Lauki is quite a simple tasting vegetable and hence adding a little spices here and there adds more taste. I loved serving this with raita and some salad and that’s all you would want for a meal.
Lauki Chana Dal Pulav
Ingredients
- 1 cup Rice
- 2 cups Bottle gourd (grated)
- 1/2 cup Chana Dal (soaked over night)
- 1 Onion sliced
- 1 tbsp Ginger Garlic Paste
- 1 Bay Leaf
- 4 Cloves
- 1 tsp Cumin Seeds
- 2 Green Cardamom
- 1 Tomato Chopped
- 1 tsp Turmeric Powder
- 1 tsp Coriander Powder
- 1 tsp Biryani Masala
- 1 tsp Garam Masala
- 1 tsp Cumin Powder
- 1 tsp Dry Mint Leaves
- 1 tbsp Salt
- 1 tbsp Oil
- 1 Lemon
- 2 tbsp Coriander Leaves
- 1 tsp Asafoetida
- 1 tsp Ghee
Instructions
Wash and soak rice and keep aside for 30 mins.
Heat oil and add asafoetida and add cumin seeds , cloves, bay leaf , cardamoms and sauté it for few seconds.
Next add sliced onions and saute it for a min and then add ginger garlic paste and cook till raw smell goes away.
Now add chopped tomato , salt , turmeric, cumin powder, garam masala and coriander powder and cook till tomatoes are done and mushy.
Next add grated bottle gourd and cook it in the masala.
Add soaked chana dal and mix it nicely and then add rice and add 2 cups of water and cover the wok and let it cook.
Once rice is almost done, drizzle some ghee, lemon juice, mint leaves, fresh coriander and biryani masala and cover with the lid back and put off the flame and let it sit for 20 mins like that before you serve it hot with raita.