Dal Lauki

Dal Lauki by Madhu Varma


  1. Chana Dal – 3 Cups, soaked for 2 hours
  2. Lauki – 1 kg, cut into 2 inch pieces
  3. Hing – 1 Teaspoon
  4. Turmeric Powder – 1Teaspoon
  5. Red Chillies – 4,whole
  6. Chilli Powder – 1 Teaspoon
  7. Coriander Powder – 2 Teaspoons
  8. Garam Masala – 2 Teaspoons
  9. Lemon – 1, juiced
  10. Tej Pattas – 2
  11. BrownCardamoms – 4
  12. Ghee – 2 Tablespoons
  13. Sugar – 1 Teaspoon
  14. Onion – 2 Tablespoons, sliced and browned

Cook soaked dal with lauki, turmeric, coriander powder, tej patta, cardamom, and sugar in a pressure cooker or pan with 5 cups water. When done, gently blend it. Add the lemon juice and garam masala.

In a pan heat the ghee, add the chillies, hing, zeera for tarka (tempering). Take off the fire, mix the chilli powder and pour it over the dal and swirl it around. Garnish it with browned onion slices.

Krishna Sahai
Krishna Sahai

Krishna Sahai took voluntary retirement as a senior Commissioner of Income Tax of the Indian Revenue Service to follow alternative paths. A multi-talented person, she is a trained Bharata Natyam dancer and has also published a book on the subject. Krishna has imbibed the old traditions of Avadhi culture from her family and is concerned about preserving the vanishing cuisines of India. She consults on financial and business matters apart from running a not-for-profit organization.

Leave a Reply

Your email address will not be published.