This lauki chana dal is a delicious North Indian curry made with chana dal and bottle gourd, also known as lauki. This dal recipe is popular due to its simplicity and versatility. So, if you are looking for a quick weekday meal or a nutritious addition to your meal plan, this recipe is a must-try.

Table of Contents

Ingredients for Lauki chana dal recipe

Chana Dal (Split Bengal Gram): 1 cup, soaked for 30-60 minutes
Lauki (Bottle Gourd): 2 cups, peeled and cubed (about 1 medium lauki)
Onion: 1 medium, paste (optional for no-onion version)
Tomatoes: 1 medium, paste
Green Chilies: 1-2, finely chopped (adjust for spice preference)
Ginger: 1-inch piece, grated
Ghee or Oil: 2 tablespoons (use oil for vegan)
Turmeric Powder: ½ teaspoon
Red Chili Powder: ½ teaspoon (adjust to taste)
Coriander Powder: 1 teaspoon
Whole Spices: Green Cardamom and Black Cardamom – pounded coarsely
Salt: To taste
Water: 2-3 cups (adjust for desired consistency)
Fresh Coriander Leaves: 2 tablespoons, chopped (for garnish)
Lemon Juice: 1 tablespoon (optional, for tanginess)

Recipe instructions for Lauki chana dal

Soak the Chana Dal: Rinse 1 cup chana dal thoroughly and soak in water for 30-60 minutes. This reduces cooking time and improves texture. Drain and set aside.
Prepare the Lauki: Peel the bottle gourd and cut into 1-inch cubes. If the seeds are large, scoop them out. Keep the lauki in water to prevent discoloration.
Pressure Cook: Add the soaked chana dal and cubed lauki to the cooker. Add 2.5 cups of water and salt to taste. Close the lid and pressure cook for 4-5 whistles on medium-high heat (about 10-12 minutes). Allow the pressure to release naturally.
Sauté: Heat 2 tablespoons ghee or oil in a pan. Add coarsely crushed green cardamom and black cardamom. Add the onion, tomato, and ginger paste and sauté till they reduce and turn golden.
Add Aromatics: Add the powdered spices, green chilies and salt. Cook until oil begins to separate, about 3-4 minutes. Add a splash of water in case the spice mix sticks to the bottom of the pan.
Add Dal and Lauki: Add the pressure-cooked chana dal and lauki to the pan. Allow it to simmer for 5-7 minutes. Adjust consistency with additional water if needed. Garnish with coriander leaves.

Serving Suggestions

Serve with roti/chapati or paratha for a wholesome meal.
Pair with basmati rice or jeera rice for a comforting lunch.
Add a side of kachumber salad, raita, or pickle for extra flavor.
For a complete meal, include a dry vegetable curry like aloo gobi.

Pro Tips

Soaking Chana Dal: Soaking for at least an hour or so to ensure even cooking and prevent the lauki from becoming mushy.
Choosing Lauki: Select a firm, pale green bottle gourd without blemishes.
Consistency: This dal is usually thick to serve; however, if you prefer a more soupy dal, then add a cup of extra water.
Spice Level: Adjust green chilies and red chili powder to taste. Skip the chilies for a milder version.

Recipe substitutions

Substitute for bottle gourd: Use zucchini, ridge gourd, or pumpkin as they have similar textures and cook well with chana dal.
Substitute for chana dal: Moong dal, toor dal, or masoor dal can be used here. Adjust the cooking time accordingly.
Vegan substitutes: Use oil instead of ghee to make this recipe vegan. The Dudhi Chana Dal is naturally vegan, otherwise.

More Chana Dal recipes

More Bottle Gourd or Lauki recipes

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Lauki Chana Dal

Priyanka

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Soaking Time 2

Total Time 2 40

Course Main Course, Side Dish

Cuisine Indian

Servings 6 people

Equipment

Stove Top
Pressure Cooker
Heavy bottom Non-stick Pan

Ingredients

1 cup Chana Dal Split Bengal Gram soaked for 30-60 minutes
2 cups Lauki Bottle Gourd: peeled and cubed (about 1 medium lauki)
1 Onion medium, paste (optional for no-onion version)
1 Tomatoes medium, paste
1-2 Green Chilies finely chopped, adjust for spice preference
1 inch Ginger grated
2 tablespoons Ghee or Oil use oil for vegan
½ teaspoon Turmeric Powder
½ teaspoon Red Chili Powder adjust to taste
1 teaspoon Coriander Powder
Whole Spices: Green Cardamom and Black Cardamom pounded coarsely
Salt To taste
2-3 cups Water adjust for desired consistency
2 tablespoons Fresh Coriander Leaves chopped (for garnish)
1 tablespoon Lemon Juice optional, for tanginess

Instructions

Soak the Chana Dal: Rinse 1 cup chana dal thoroughly and soak in water for 30-60 minutes. This reduces cooking time and improves texture. Drain and set aside.
1 cup Chana Dal
Prepare the Lauki: Peel the bottle gourd and cut into 1-inch cubes. If the seeds are large, scoop them out. Keep the lauki in water to prevent discoloration.
2 cups Lauki
Pressure Cook: Add the soaked chana dal and cubed lauki to the cooker. Add 2.5 cups of water and salt to taste. Close the lid and pressure cook for 4-5 whistles on medium-high heat (about 10-12 minutes). Allow the pressure to release naturally.
Sauté: Heat 2 tablespoons ghee or oil in a pan. Add coarsely crushed green cardamom and black cardamom. Add the onion, tomato, and ginger paste and sauté till they reduce and turn golden.
1 Onion, 1 Tomatoes, 2 tablespoons Ghee or Oil, Whole Spices: Green Cardamom and Black Cardamom, 1 inch Ginger
Add Aromatics: Add the powdered spices, green chilies and salt. Cook until oil begins to separate, about 3-4 minutes. Add a splash of water in case the spice mix sticks to the bottom of the pan.
1-2 Green Chilies, ½ teaspoon Turmeric Powder, ½ teaspoon Red Chili Powder, 1 teaspoon Coriander Powder, Salt To taste
Add Dal and Lauki: Add the pressure-cooked chana dal and lauki to the pan. Allow it to simmer for 5-7 minutes. Adjust consistency with additional water if needed. Garnish with coriander leaves.
2-3 cups Water, 2 tablespoons Fresh Coriander Leaves, 1 tablespoon Lemon Juice