LAUKI KATTI DAL, LAUKI KATTI DAL, Lauki Dal

Lauki katti dal is a very simple lentil preparation slightly tangy; bottle gourd cooked with mash lentil mixture.

Heat oil in a pan, add cumin seeds, mustard seeds, dry red chilies, chopped onions, cook this onions till they turn to light brown in color,
Then season it with salt, curry leaves, green chilies, bottle gourd, turmeric powder, chili powder.
Add chopped tomatoes along with water to the same pan and let it cook with closed lid till bottle gourd are slightly tender.
To it, even add tamarind juice, cook this on a slow flame.
In the same pan, add boiled urad dal and tour dal, cook for 2 minutes, switch off the flame.
At last, add coriander leaves, serve it hot this with boiled rice.

How to make the tasty recipe procedure as follows:

Heat oil in a pan, add cumin seeds, mustard seeds, dry red chilies, chopped onions, cook this onions till they turn to light brown in color,
Then season it with salt, curry leaves, green chilies, bottle gourd, turmeric powder, chili powder.
Add chopped tomatoes along with water to the same pan and let it cook with closed lid till bottle gourd are slightly tender.
To it, even add tamarind juice, cook this on a slow flame.
In the same pan, add boiled urad dal and tour dal, cook for 2 minutes, switch off the flame.
At last, add coriander leaves, serve it hot this with boiled rice.

How to make the tasty recipe description mentioned here,Lauki katti dal is a very simple lentil preparation slightly tangy; bottle gourd cooked with mash lentil mixture.

Lauki katti dal is a very simple lentil preparation, slightly tangy. Bottle gourd cooked with mash lentil mixture. This golden hued Khatti-Meethi Lauki Dal is hearty, bold and completely satisfying to kick away any gloominess or miseries of life and lift your spirit even on the bleakest days! It is basically pressure cooked with yellow lentils/pigeon pea (Toor Dal) and tomatoes and then tangy tamarind pulp is added and the whole dal or khatti dal is boiled with herbs and finally it is finished by giving an aromatic tadka. ‘Khatti’ is a term used in hindi or urdu for the english term ‘sour’ and hence called as khatti dal as the dal gives a slight tangy taste and is a soupy kind of dal.

There are no set rules for making Indian dal; a pinch of this and a handful of that will give a delicious pot of comforting dal. Dals are very much needed in every Indian household in everyday life. It is a must dish along with other dishes. South Indians prefer eating dals in their day to day life. Dal is basically a dish which is made with lentils of many types red, yellow and green. It is usually an accompaniment mainly with rice or roti. Some of the popular dal recipes are Tadka Dal, Palak Dal, Dal Makhani, Mango dal, Cucumber dal, Masala Dal…

Skinned and split toovar or tooval dal is the most widely-used form of the lentil. It is used in popular recipes like south India sambhar, Gujarati dals, the famous puran poli and lots of other tasty dishes. It has a thick gelatinous or meaty consistency, and takes a little longer to cook than moong or masoor dal.

Lauki (bottle gourd, dhoodhi/dudhi, ghiya) is a type of squash with light green skin and white flesh. Interestingly, as the name suggests, it is one of the first cultivated plants in the world that was grown not for food but as a container. They grow in a variety of shapes, they can be huge and rounded, small and bottle shaped, or slim and serpentine, more than a metre long.

Cooking Tips:

Add few mint leaves as optional ingredient while boiling dal to enhance the taste.

Health Tips:

Bottle gourd is a vegetable high on water and is a rich source of vitamin C, K and calcium.

Bottle gourd juice is widely used for weight loss.

You can serve it on its own as a comforting bowl of soup or pair it with rotis or plain steamed rice with a dollop of ghee and pickle and experience how it warps you in its warmth like a mother’s hug.

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LAUKI KATTI DAL

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