Easy And Quick Homemade Recipe Of Lokki Or Channe Ki Daal

Introduction:

In the diverse tapestry of Indian cuisine, Lokki (bottle gourd) and Channe Ki Daal (split Bengal gram lentils) emerge as a wholesome and nourishing combination. This easy and quick homemade recipe promises to bring the flavors of comfort and simplicity to your table. As we delve into the steps of preparing Lokki or Channe Ki Daal, be prepared to savor the delightful blend of spices, textures, and the heartiness of lentils.

Ingredients:

1 cup split Bengal gram lentils (Channe Ki Daal), washed and soaked

1 medium-sized bottle gourd (Lokki), peeled and diced

1 large onion, finely chopped

2 tomatoes, chopped

2 green chilies, finely chopped

1 tablespoon ginger-garlic paste

1 teaspoon cumin seeds

1 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon coriander powder

Salt to taste

2 tablespoons cooking oil or ghee

Fresh coriander leaves for garnish

Procedure:

Step 1: Preparing Lentils

Start by washing the split Bengal gram lentils thoroughly and soaking them in water for at least 30 minutes. This helps in reducing the cooking time. Once soaked, drain the water and set the lentils aside.

Step 2: Sautéing

Onions Add cumin seeds and let them splutter. Then, add finely chopped onions and sauté until they turn golden brown. The caramelization of onions contributes a sweet undertone to the dish.

Step 3: Adding Aromatics

Introduce ginger-garlic paste to the sautéed onions and stir well. Allow the raw aroma to dissipate, infusing the base with a rich flavor. Add green chilies for a subtle heat that complements the overall taste.

Step 4: Incorporating Tomatoes

Now, add chopped tomatoes to the mix. Cook until the tomatoes soften and the oil begins to separate from the masala. This ensures that the base of the daal is well-cooked and imparts a robust flavor to the dish.

Step 5: Spicing it Up

Time to introduce the spices. Add turmeric powder, red chili powder, and coriander powder to the masala mix. Stir well to coat the spices evenly, creating a fragrant base for the daal.

Step 6: Cooking the Lentils

Add the soaked and drained split Bengal gram lentils to the masala mix. Stir well to coat the lentils with the aromatic base. Pour in enough water to cover the lentils, and add salt to taste. If using a pressure cooker, close the lid and cook for about 3-4 whistles or until the lentils are tender. If using a pan, cover and simmer until the lentils are cooked through.

Step 7: Adding Lokki (Bottle Gourd)

Once the lentils are cooked, add the diced bottle gourd to the daal. Bottle gourd cooks relatively quickly, so give it a stir and cook until both the lentils and bottle gourd are tender. Be cautious not to overcook the bottle gourd, as it adds a pleasant crunch to the dish.

Step 8: Final Touch and Garnish

Check for seasoning and adjust if needed. Garnish the Lokki or Channe Ki Daal with fresh coriander leaves, adding a burst of freshness to the dish. The vibrant green coriander provides a visual appeal that complements the earthy tones of the lentils and bottle gourd.

Step 9: Serving

Serve this delightful dish hot with steamed rice or Indian bread such as chapati or naan. The wholesome combination of lentils and vegetables makes Lokki or Channe Ki Daal a nutritious and satisfying meal for the entire family.

Conclusion:

With this easy and quick homemade recipe, you can transform the humble Lokki and Channe Ki Daal into a wholesome, flavorful dish that reflects the heart of Indian home cooking. The simplicity of the ingredients, combined with the quick preparation, makes this recipe a perfect choice for busy days when you crave a nutritious homemade meal. So, embrace the warmth and comfort of this classic Indian dish, and let the flavors of Lokki or Channe Ki Daal elevate your dining experience.

Click here for more details