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Lobhia Lauki

Some recipes need no description, you make them so often, this recipe is one of those regulars in our house that I always forget to take a picture of:

 Here's what you need:
1/2 Cup Lobhia (Black Eyed Peas or Chowli)
1/4 Cup Lauki (Bottle Gourd or Dudhi)

1 & 1/2 tsp oil
1 tsp ginger finely chopped
Dal Masala and Sendha Namak
1/4 tsp Haldi (Turmeric)
1 Tbsp Tamarind Juice

Chopped Coriander Leaves

And here's what you do:

Soak Black eyed peas overnight (or less) and Pressure Cook for 1 or 2 Whistles maximum.
Once the steam has escaped, open the pan and check if peas are softened, add Sendha Namak to it while hot. Mix and put it aside.
Wash Peel and Chop the Lauki into centimeter sized cubes.

Heat Oil in a Kadai and add chopped ginger followed by Dal Masala to the hot oil, mix continuously till the masala starts to get browned (careful not to burn it). Now add Lauki to this and mix to coat all pieces. Continue mixing and cooking till the Lauki is half cooked.

Now add the salted black eyed peas to it, along with Turmeric. Mix to Coat and allow the mixture to come to a boil.

Then add Tamarind and mix again. There should be sufficient liquid which will thicken as it cooks. Cover and cook for a few minutes till the flavors have blended.

Serve Hot garnished with Coriander Leaves.

And here's why you do what you do:

Dried Chowli or Lobhia Beans are drying and astringent in taste with dominant Vata qualities. They are quick cooking and yet can be a little difficult to digest if not cooked properly. When soaked and cooked in water, the Vata gets balanced out and digestibility improves. Fresh Lauki is sweet with Kapha qualities and it is also a little heavy and watery with very cooling qualities yet it is helpful in balancing both Vata and Pitta. When sauteed in oil flavored ginger and pitta aggravating Dal Spice Mix, the Kapha qualities can be balanced out. All six tastes are completed with the addition of Tamaind and together they make a complete meal that is balancing without the need of any extra chillies, spices or flavors. All these foods I cook are best enjoyed fresh within a few hours of cooking so I never need to use too much salt or chillies.
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