Name: Masoor–Lauki Dal
Yield: 4 servings
Ingredients: Masoor dal (red lentil) — ½ cup + 2 tbsp (120 g); Bottle gourd (lauki) — 2 cups (250 g); Water — 3⅓ cups (800 ml); Turmeric powder — ¼ tsp (1 g); Ghee (cow) — 1 tbsp (15 g); Cumin (jeera) — ½ tsp (2 g); Asafoetida (hing) — pinch (0.3 g); Ginger, fresh — 2 tsp (10 g); Rock salt (sendha namak) — ¾ tsp (4 g); Lemon juice — 2 tsp (10 ml)

Method

How to cook it

Step 1: Cook masoor and lauki with turmeric 3 whistles.
Step 2: Whisk smooth.
Step 3: Temper ghee, cumin, hing, ginger.
Step 4: Salt and lemon.

Nutrition

Per serving, estimated

150kcal

Energy

7.7g

Protein

4.1g

Fat

19.5g

Carbohydrate

3.6g

Fibre

Salt

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

Also good this season

Vol I · Mar 1

March

Jau (Barley)–Moong Savoury Porridge

BreakfastSpring–summer

Vata
Pitta
Kapha

184 kcal6.5 g proteinSoft porridge

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Vol I · Mar 2

March

Lauki–Chana Dal

Lunch · DalSpring–summer

Vata
Pitta
Kapha

162 kcal7.1 g proteinSoft

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Vol I · Mar 3

March

Karela with Jaggery & Fennel (Soft)

Lunch · SabziSpring–summer

Vata
Pitta
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97 kcal1.5 g proteinSoft

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Vol I · Mar 4

March

Holi Thandai (warm or room temperature)

Evening · DrinkSpring–summer

Vata
Pitta
Kapha

224 kcal8.6 g proteinSmooth liquid

View recipe →

Masoor–Lauki Dal

What you need

How to cook it

Per serving, estimated

Where the energy comes from

Variations & further ideas

More from Dals, Kadhis, Sambars & Rasams

Moong Dal Methi

Toor Dal with Drumstick

Gujarati Kadhi (Sweet–Sour, Light)

Majjige Huli (Karnataka Buttermilk Curry)

Also good this season

Jau (Barley)–Moong Savoury Porridge

Lauki–Chana Dal

Karela with Jaggery & Fennel (Soft)

Holi Thandai (warm or room temperature)

Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Masoor dal (red lentil)	½ cup + 2 tbsp	120 g	600 g
Bottle gourd (lauki)	2 cups	250 g	1250 g
Water	3⅓ cups	800 ml	4000 ml
Turmeric powder	¼ tsp	1 g	5 g
Ghee (cow)	1 tbsp	15 g	75 g
Cumin (jeera)	½ tsp	2 g	10 g
Asafoetida (hing)	pinch	0.3 g	1.5 g
Ginger, fresh	2 tsp	10 g	50 g
Rock salt (sendha namak)	¾ tsp	4 g	20 g
Lemon juice	2 tsp	10 ml	50 ml