      Sorrakai | Lauki|Bottle gourd  1/2   Channa dal   1 cup   Onion   1   Tomato  1   Garlic  3   Ginger 1 small piece   Coriander powder  1/2 tsp   Cumin powder 1/4 tsp   Red chili powder  1/4 tsp   Green chili 1   Turmeric powder 1/4 tsp   Cumin seeds 1/4 tsp   Salt  to taste   Oil 2 tsp Â
- Peel the skin of lauki and cut them into cubes.
- Soak the channa dal in water for 30 minutes.
- Chop the onions and tomatoes in to small.
- Peel the skin of garlic and chop them big. Mash the ginger in mortar and pestle.
- In a pressure cooker add oil and add in the cumin seeds,green chili, ginger and garlic.
- Saute for a minute and add the onions.
- When the onion turn pink add the tomatoes. Saute for a while and add the cumin powder, red chili powder,turmeric powder and the coriander powder.
- Mix well and add in the cubed lauki and saute for a minute. Add the soaked channa dal too.
- Add 2 cups of water and pressure cook for 2 whistles.
- When the steam subsides mash the dal slightly and boil it once. Switch it off. Add curry leaves or coriander leaves for garnishing.
- Serve with rice or phulkas or parathas.
Notes:
- Soak channa dal, else it will not get cooked in 2 whistles.
- You can add a dash of garam masala while adding the cumin powder.
- Garlic and ginger adds nice flavour to the sabzi, so do not skip this.
