Bottle gourd, also known as lauki, is a soft green vegetable often used in curries, soups, and traditional Indian dishes. It has a mild taste and becomes tender when cooked, making it ideal for simple and comforting meals.Bottle Gourd from Only Hydroponics is available on Farmlokal platforms for delivery in Noida, Greater Noida, and Greater Noida West.
Recipe You Should Definitely Try:
 
How to Make Lauki Dal 
 
 Ingredients:
 
Bottle gourd (lauki) – 1½ to 2 cups, peeled & cubed
Toor dal (or yellow moong dal) – ½ cup, washed & soaked for 20–30 mins
Turmeric powder – ½ tsp
Salt – to taste
Water – 2½ to 3 cups

For Tempering (Tadka):
Ghee or oil – 1½ tbsp
Cumin seeds – ½ tsp
Mustard seeds – ¼ tsp (optional)
Hing – a pinch
Green chili – 1, slit (optional)
Garlic – 2–3 cloves, chopped (optional)
Dry red chili – 1 (optional)
Curry leaves – 6–8 (optional)
Red chili powder – ½ tsp
 
 Method:
 
1. Cook dal and lauki together:
In a pressure cooker, add soaked dal, lauki cubes, turmeric, salt, and 2½–3 cups water.
Pressure cook for 2–3 whistles on medium flame. Let the pressure release naturally.
Open and mash slightly for a creamy texture (optional).
2. Prepare the tadka (tempering):
In a small tadka pan, heat ghee or oil.
Add cumin seeds (and mustard seeds if using).
Add hing, green chili, garlic, dry red chili, and curry leaves.
Once garlic is golden, turn off the heat and add red chili powder. Stir immediately.
3. Add tadka to dal:
Pour the hot tadka over the cooked dal-lauki mixture. Stir well and simmer for 2–3 minutes for flavors to blend.
4. Adjust consistency:
Add hot water if needed to thin the dal. Simmer to your desired thickness.
5. Garnish:
Fresh chopped coriander
A squeeze of lemon (optional)
 
Pairs With:
 
Steamed rice + ghee
Roti or phulka
Pickle + papad for a complete thali