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Lauki Chana Dal recipe
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Lauki Chana Dal ki Sabji

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.
Course Main Course, Side Dish
Cuisine Indian
Diet Hindu
Keyword Chana Dal Recipe, Lauki Recipes
Prep Time 10 minutes
Cook Time 30 minutes
Soaking Time 2 hours
Total Time 2 hours 40 minutes
Servings 6 people
Author Priyanka

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