This spicy curry is a perfect way to mask the rather bland taste of Sorakkai (Lauki / Bottlegourd)... the channa dhal adds a nutty flavour and offers a bite to the texture. I've made this several times and is a recipe I got from here.
This curry can be made on the stovetop or using the pressure cooker. I prefer the latter method since it's less involved and requires no pre-soaking of channa dhal. So, remember to soak the channa dhal for a few hours if using the stove top method. Also, I go easy on the tomatoes because my husband doesn't like an overtly tomatoey taste but go ahead and double the quantity if you like.
LAUKI CHANNA DHAL CURRY
Sorakkai - 1 small, about 5 cups when peeled & chopped
Channa dhal - 3/4 cup
Tomato - 1 medium
Turmeric powder - half tsp
Red chilli powder - half tsp
Sambar powder - half tsp
Coriander powder - half tsp
Cumin powder - half tsp
Kitchen King / Garam Masala - half tsp
Extracted Tamarind water - 1 to 2 tbsp
Coriander leaves - for garnish
Salt - to taste
Mustard - half tsp
Urad dhal - half tsp
Cumin seeds - half tsp
Asafoetida - a couple pinches
Red Chillies - 1, broken
Curry leaves - few
1) Heat oil directly in a pressure cooker and add the seasoning ingredients. Then add the washed channa dhal and cubed sorakkai.. Saute this for a couple of minutes before adding in the chopped tomatoes.
2) Next add all the masala powders & salt. After a minute, add about a cup & a half of water. Close the lid and allow this to pressure cook for 3 whistles or till done.
3) When the pressure has subsided, remove the lid and add the tamarind water. Allow this to cool till the raw smell goes away and the curry thickens to the right consistency. Remove from the stove and stir in the chopped coriander leaves.
This goes great with rice and rotis.
For more recipes using this veggie:
Sorakkai Channa Dhal Poriyal