Lauki Chana Dal is one of those humble yet soul-satisfying dishes that I always turn to when I crave something hearty, nutritious, and comforting. Despite its simplicity, it delivers an explosion of authentic Indian flavors that truly warms the heart. What makes it even more special is how easy it is to prepare, requiring only a handful of ingredients and minimal effort—yet it never fails to impress. I honestly believe that even those who usually turn their noses up at lauki (bottle gourd) would find it hard to resist this curry.
In my Gujarati household, this beloved dish is affectionately known as “Dudhi Chana Dal nu Shaak.” It features a wholesome combination of tender bottle gourd and Bengal gram (chana dal), simmered gently in a mildly spiced tomato-based gravy. The result is a medium-spicy, well-balanced curry that is both light and filling. The chana dal adds a lovely nutty texture and a protein boost, while the lauki absorbs the spices beautifully, becoming soft and flavorful as it cooks.
What makes this dish truly shine is the aromatic blend of everyday spices—turmeric, cumin, ginger, and green chilies—which come together to create a warm, homey aroma that fills the kitchen. It’s the kind of curry that pairs perfectly with freshly made roti or a bowl of steamed basmati rice. Whether you’re looking for a wholesome weekday meal or a nostalgic taste of home-cooked comfort, this Lauki Chana Dal is a dish that never disappoints. And once you taste it, you might just find yourself becoming a lauki lover too!
❤️Why I Love This Recipe
- This dish is a perfect example of Saatvik cooking, which means it’s prepared without onion or garlic. Yet, despite these common flavor enhancers being absent, the taste is absolutely delightful and satisfying. Don’t just take my word for it—check out the glowing reviews in the comments from people who’ve tried and loved it!
- It makes for a wholesome and nutritious meal when paired with soft phulka rotis. The balance of spices and the natural flavors of the ingredients come together beautifully to create a hearty dinner option that’s light on the stomach yet rich in taste.
- You can also pack this dish in a lunch box along with some plain basmati rice. Just use a partitioned container to keep the rice and curry separate, and you’ll have a delicious, mess-free lunch that travels well and tastes even better as the flavors continue to develop.
- I must mention—my husband is an incredibly picky eater, especially when it comes to lauki (bottle gourd). He usually avoids it at all costs. But when I served him this version, not only did he finish his plate, but he also went back for seconds! That’s when I knew I had a winner. So if there’s someone in your family who isn’t fond of lauki, I’m confident this dish might just change their mind.
- Another great thing about this recipe is its simplicity and convenience. It’s a one-pot dish when made in an Instant Pot (as demonstrated in the video). That means minimal cleanup and maximum flavor! Of course, if you prefer the traditional route, you can easily prepare it on the stovetop too. I’ve included clear step-by-step photos to guide you through both methods.
🧾Ingredients You’ll Need
Here is the pic of the fixings required to make lauki chana dal. The flavors list looks long but these are all the essential Indian flavor powders utilized in day-to-day cooking, nothing favor here.
Ingredient Notes
- Chana dal: It is called part Bengal gram in English. This is the kind of lentil that requires longer cooking time. So it is fitting to douse for at slightest 30 minutes some time recently cooking.
- Bottle Gourd: It is known as lauki, dudhi, ghia, opo squash in distinctive Indian dialects.
– Buying tips: See for the one without cuts, imperfections, or overflowing fluids from cuts. When you press, it ought to be firm, not feel as well delicate or springy. Make beyond any doubt to select long and lean variety. The thicker in breadth, it has more seeds inside.
– When you chop, if you think the seeds are develop at that point scoop out the center and dispose of. If seeds are little and delicate and take off them in.
– Substitute: Instep of bottle gourd, you can utilize edge gourd, any kind of squash, zucchini, or pumpkin.
- Hing: It is known as asafetida in English. It is included to offer assistance in simple digestion.
- Lemon juice: It is MUST. it takes the flavor of the entirety dish to the unused level. If it’s not too much trouble do not skip.
- Green chili: I have utilized Indian green chili. To diminish the zest level, dispose of the seeds. Instep, you can utilize serrano pepper.
Step By Step Photo Instructions (Stovetop)
1) Rinse and Soak the Chana Dal. Begin by measuring out the asked quantity of chana dal( split Bengal gram). Place it in a large coliseum and wash completely under cold handling water. Continue washing until the water runs fully clear, icing you remove any contaminations or face bounce. This step is pivotal as it helps ameliorate the texture and prevents the dal from getting sticky. Once irrigated, soak the chana dal in ample fresh water for about 30 twinkles. Soaking allows the lentils to absorb humidity, reducing cuisine time and enhancing digestion. After 30 twinkles, drain the sopping water fully using a fine mesh strainer and set the dal away.
2) In a pressure cooker, combine the soaked and drained chana dal with lately diced dudhi( bottle gourd). Add a pinch of turmeric greasepaint and swab according to your taste. Pour in enough water to cover the constituents by about an inch. Using a ladle or spoon, stir everything together to insure the spices and vegetables are unevenly mixed. Secure the lid of the pressure cooker tightly.
3) Place the pressure cooker on the cookstove over medium heat. Allow it to cook until you hear about 7 to 8 hisses( treble brume releases), which should take around 10 – 12 twinkles depending on your cooker. After this, turn off the heat and let the pressure come down naturally.
4) Using the back of a large spoon or spatula, gently mash the cooked dal and dudhi mixture. You don’t need to make a complete paste—just break it down slightly to create a semi-thick, hearty consistency. This will help the flavors meld together better in the final dish.
5 )In a separate small frying pan, heat some oil over medium heat. When the oil is hot enough, add a pinch of asafoetida (hing) and cumin seeds. Let the cumin seeds crackle and release their aroma, which should take a few seconds. Next, add finely chopped green chilies and sauté them for 30 to 40 seconds until they release their spice and slightly soften.
6) To this tempering, add chopped ripe tomatoes along with a small pinch of salt to help them break down faster. Then sprinkle in your ground spices: red chili powder for heat, cumin powder and coriander powder for earthiness, and a bit of garam masala for warmth and complexity. Stir everything well to coat the tomatoes in the spices.
7) Continue to cook this mixture on medium heat, stirring occasionally, until the tomatoes become soft, pulpy, and almost dissolve into a thick masala base. This should take about 5 to 7 minutes. Once done, you can either add this tempering to the cooked dal mixture or mix them together directly in the cooker, depending on your preference. Stir well and let it simmer for a few more minutes before serving hot with rice or roti.
8) Gently stir the set tomato mix into the stewing admixture of lentils and bottle gourd. Allow the flavors to immingle together over low heat for a many further twinkles, icing that the tomatoes inoculate their pungent uproariousness into the dal- lauki base.
9) Mix completely, also sprinkle in lately diced cilantro for a burst of color and fresh, herbal aroma. Let the cilantro slightly wilt in the heat to release its essential canvases without losing its vibrant green tinge.
10) Squeeze in the juice of a fresh bomb just before serving to buck up the flavors. Give it one final gentle stir to incorporate the citrusy tang, also spoon into coliseums and serve warm. This finishing touch enhances the dish with a stimulating lift that balances the savory depth of the dal.
💭Expert Tips:
- When cooking in Moment pot, continuously include garam masala after pressure cooking, so it holds its flavor and aroma.
- You can drench chana dal for up to 2 hours if you have time. But if in surge, 30 minutes drenching is suggested.
- Spice level: Alter the sum of red chili powder and green chilies. The below-given amount will donate a medium zesty taste that you discover in the normal Indian household.
