I am not going to write much about this recipe. Everyone makes this and I tried this combo after marriage. Never ate at my home just knew that this combination exists :). Such options are always good for tiffins.
1 medium size bottle gourd diced
1/2 cup Bengal Gram Daal (chana daal)
2 tsp Black Gram Daal (udad daal)
1 tbsp Onion Chopped
1 tbsp Tomato Chopped
1tbsp Yogurt (optional)
1/2 tsp Turmeric powder
1 tsp Red chili powder
2 tsp Green chili paste
Salt as per taste
Oil, Mustard Seeds, Cumin Seeds, Asafoetida (hing)
1. Wash daal and boil it separately. You can also boil lauki and keep aside or cook it later while making the sabzi.
2. Heat oil in a pan and add mustard seeds, cumin seeds and hing. Immediately add udad daal saute for 10 seconds and add onion. Saute till they turn transparent.
3. Now add green chili paste and tomato and saute again. Add turmeric and red chili powders and then add cooked daal and lauki.
4. Add salt as per taste and around 2-3 cups of water. Let the lauki cook and masalas blend in well.
Yogurt if not sour add more tomato or add a pinch of aamchoor powder.