May 16, 2008

Recipe - Sorakaya Pappu/Lauki aur toor dal (annapakaya/dudhi dal)

Calabash/Bottle gourd cooked with lentils


Lauki is very easy to digest and is considered very healthy according to Ayurveda. Lauki can be cooked as a vegetable, dal or chutney. Tenderness of the Lauki can be determined by examining the skin. The skin should be soft and easily scraped with the finger tip when tested. You get better results when the lauki is very fresh i.e. consumed soon after picking.

Lauki dal is very simple to cook and bland in taste. For those who can't handle too much spice, this is dal is for them. In south indian dals, red chilli powder is not added to dals in cooking. The spice is added by green and red chillies only. Zuccini can be replaced for Lauki squash for making this dal.


  • Lauki - 1 cup (chopped)
  • Toor dal - 1/2 cup
  • Green chillies - 1
  • Red chilli powder - 1/2 teaspoon (optional)
  • Salt - 1 teaspoon
  • Turmeric - 1/4 teaspoon


  • Cumin seeds - 1/2 teaspoon
  • Mustard seeds - 1/2 teaspoon
  • Curry leaves - 1 stalk
  • Asafoetida (Hing) - 1/4 teaspoon
  • Ghee/Oil - 1 teaspoon
  • Lemon Juice - 1 tablespoon (optional)


Wash dal, add 2 cups of water, lauki, salt, green chillies, red chillies (optional). Pressure cook for 2 - 3 whistles.

Preheat ghee in a skillet at medium heat temperature, add cumin and mustard seeds. Let the seeds splutter, add curry leaves and hing. Add the seasoning to the cooked dal. Garnish with lemon juice if you like. This dal goes well with roti or rice.

Preparation time - 15 - 20 minutes
# Servings: 2 - 4

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Some of the recipes presented here are originally inspired by others. Credit is given to the original postings. I have listed recipes here for my own reference as well as pictures are my addition to the whole cooking experience. Enjoy.