Lauki chana dal with roti

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

• 150 g chana dal (split Bengal gram), about 3/4 cup (180 ml), soaked 30 minutes
• 400 g lauki (bottle gourd / doodhi), peeled and diced
• 1 onion onion, finely chopped
• 2 tomatoes tomato, chopped
• 1 tbsp ginger-garlic paste
• 0.5 tsp turmeric powder (haldi)
• 0.5 tsp red chilli powder
• 1 tsp cumin seeds (jeera)
• 2 tbsp vegetable oil
• 2 tbsp coriander leaves (dhania), chopped
• 240 g roti (chapati) flour (atta), for the roti
• 1 tsp salt

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Pressure-cook the soaked chana dal with the lauki, turmeric and 400 ml water for 3–4 whistles until completely soft.
2. 2Step 2. Heat the oil in a pan, add cumin seeds, then the onion, and cook until golden.
3. 3Step 3. Add the ginger-garlic paste and cook briefly, then add the tomatoes and chilli powder and cook until the tomatoes soften.
4. 4Step 4. Tip in the cooked dal and lauki, add salt, and simmer for 8–10 minutes until well blended, mashing a little for a thicker consistency.
5. 5Step 5. Meanwhile, knead the atta with water into a soft dough and roll into rotis; cook each on a hot tawa until light brown spots appear on both sides.
6. 6Step 6. Scatter coriander leaves over the dal and serve hot with the rotis, about 2 per portion.

Allergens for your selection

• Contains: Cereals containing gluten

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.