Bottle gourd (lauki/dhoodhi) is very easy to digest, and being high in water content is soft and easy to chew when cooked. That’s the reason I made it frequently when Devansh started eating roti-sabzi. I teamed up dhoodhi (lauki) with yellow moong dal as that dal too is easy to digest. I followed my mother’s lauki recipe and made it using her goda masala. I still make dhoodhi sabzi with moong dal when I don’t have sprouted green moong dal ready. Very occasionally, I make dhoodhi with chana dal.
I know a lot of grownups are not crazy about lauki; my husband, Kalpesh, too wasn’t a big fan. However, of late he has cultivates a taste for lauki because of its health benefits. He especially likes the lauki with dana chal recipe. He also likes this lauki recipe with sprouted green moong. I prefer making this version as it’s a simple way to include sprouts in our diet. Sprouted green gram tastes good in salads too but chewing it uncooked requires a bit more effort. Plus the kiddo eats sabzi in more quantity than kachumber (salad) so his intake of sprouts is higher if I add it in sabzi. My family likes this healthy combination of bottle gourd and sprouted moong. Hope you too like this lauki recipe.
This lauki recipe is a healthy combination of nutrient-rich bottle gourd and sprouted green gram. Healthy and wholesome sabzi for the entire family.
- One and a half cup peeled and cubed bottle gourd (lauki/doodhi)
- One cup sprouted green gram (green moong beans)
- One medium-sized tomato (chopped)
- One green chili (slit length-wise, deseeded, and chopped)
- One tbsp chopped coriander
- 3/4th tsp dhania (coriander) powder
- 3/4th tsp jeera (cumin seeds) powder
- 3/4th tsp red chili powder
- 1/4th tsp haldi (turmeric) powder
- 1/4th tsp hing (asafoetida)
- 1/3rd tsp cumin seeds (jeera)
- Salt to taste
- 1 tbsp oil
- Heat a small cooker and add oil.
- Add cumin seeds when the oil heats up.
- Add hing and chopped green chili when the cumin seeds start to splutter.
- Add chopped tomatoes and haldi, and sauté till oil starts to separate from tomatoes.
- Add chopped lauki and sprouted moong; stir once.
- Add dhania, jeera, red chili powder, and stir once.
- Add salt, mix well, and then cover the cooker with its lid. (Lauki releases water when cooked. However, you can add a little water if you want a bit of curry to be eaten with rice.)
- Cook on low flame till one whistle. (More than one whistle will overcook the lauki.)
- Take off the lid when the pressure settles and add chopped coriander.
- Mix well and then turn off heat. Serve hot with rotis.
- To sprout moong, soak it in water for 6-7 hours. (Soak it a bit longer in winter.) Drain off water and keep it covered for at least 8-10 hours. Some people wrap the moong in wet cloth to aid sprouting. I keep it covered in a steel vessel. I just mix up the moong by gently tossing the vessel a couple of times while I've kept it for sprouting.
- If you are making this sabzi for grownups or kids who can handle spicy food, you can add garam masala in this sabzi.