Quick & Healthy Andhra-Style Lauki DalVeg

1

In a pressure cooker, add the washed and cleaned toor dal.

2

Add the peeled and medium-diced bottle gourd, finely chopped onion, finely chopped tomato, roughly cut green chilies, and whole garlic cloves.

3

Add rock salt (or table salt), turmeric powder, red chili powder, and the tamarind bits.

4

Pour just enough water to immerse all the ingredients—be careful not to add too much, as the bottle gourd will release moisture while cooking.

5

Close the cooker and cook on medium flame for four whistles.

6

Once the pressure releases naturally, open the lid and gently mash the cooked dal and vegetables using a spatula or ladle to achieve your desired consistency.

1

In a separate small tempering pan, heat the ghee.

2

Add the urad dal, mustard seeds, and cumin seeds. Sauté until the mustard seeds begin to splutter.

3

Turn off the heat and add the pounded garlic, broken red chilies, hing (asafoetida), and curry leaves. Sauté briefly until the garlic is fragrant.

4

Pour this aromatic tempering into the cooked dal in the pressure cooker and mix everything well.

5

Transfer the dal to a serving bowl, garnish with freshly chopped coriander leaves, and serve hot with plain rice or chapati.