Step 1

Rinse the chana dal in fresh water a couple of times. Then soak the chana dal for atleast 30 minutes to 45 minutes.

Step 2

Drain water from the chana dal and keep aside.

Step 3

Heat oil in a stovetop pressure cooker. Crackle the cumin first.

Step 4

Add the onions and saute stirring often till they become translucent.

Step 5

Add the ginger and green chilies and saute for 10 to 15 seconds.

Step 6

Now add the tomatoes and all the dry spice powders. Saute till the tomatoes soften. Keep on stirring.

Step 7

The oil should start releasing from the onion-tomato masala.

Step 8

Now add the chana dal and stir. Add the chopped lauki (bottle gourd) and salt as required. Pour water and stir.

Step 9

Cover with the lid and pressure cook for about 4 to 5 whistles on a high heat.

Step 10

If there is lots of liquid in the sabzi, then simmer without the lid to dry the liquids.

Step 11

This lauki chana dal gravy has a medium consistency.

Step 12

When the pressure drops on its own, then only remove the lid and stir the chopped coriander leaves.

Step 13

You can also garnish the curry with coriander leaves. Serve lauki chana dal hot with phulkas or rotis.