Lauki Chana Dal is a delicious North Indian curry made with bottle gourd, chickpea lentils, tomatoes, chilies, and spices. It's flavorful, tangy, and slightly spicy.
You can make this recipe in a stovetop pressure cooker, Instant Pot, or in a pot. Enjoy this tasty and nutritious curry with roti or rice on the side.

Lauki Chana Dal is a delightful and nutritious Indian curry that brings together split Bengal gram (chana dal) and bottle gourd (lauki/doodhi).
It is a popular recipe that is cherished in many households across India for its simplicity, taste, and health benefits.
Bottle gourd is a low-calorie vegetable with high water content, making it a perfect addition to this dish. The lentils absorb the flavors of the bottle gourd, creating a wholesome and balanced taste.
The combination of the lentils and the vegetables results in a protein-rich and fiber-packed meal, making it suitable for vegetarians and those seeking a healthy diet.
Lauki Chana Dal is served with steamed rice, Indian bread like chapati or naan, or even enjoyed on its own as a comforting and wholesome meal. It's a perfect choice for anyone seeking a nutritious and delicious vegetarian curry.
Jump to:
Ingredients
Combining these ingredients results in chana dal lauki ki sabji, a delightful and wholesome Indian curry loved for its taste, nutrition, and simplicity.
Here's a description of the main ingredients used in the Lauki Chana Dal recipe:
Chana Dal (Split Bengal Gram): It is rich in protein, fiber, and essential nutrients, making it a nutritious addition to the dish. Soaking the chana dal helps in reducing the cooking time and improves its digestibility.
Lauki/Doodhi (Bottle Gourd): Lauki, also known as doodhi or bottle gourd, is a light green, long-shaped vegetable with a mild flavor and a high water content.
It is low in calories and packed with vitamins, minerals, and antioxidants. Lauki adds a refreshing and soft texture to the chana dal lauki ki sabji, balancing the flavors of the spices.
Onion, Tomatoes, Green Chilies, Ginger: Aromatics used to create the base of the curry. Onions provide sweetness and depth of flavor, while tomatoes add tanginess and a slightly sour taste.
Green chilies bring a hint of spiciness to the dish, and their quantity can be adjusted according to personal preference. Ginger adds a unique flavor and aroma to the dish, enhancing the overall taste profile.
Skip sautéing onions, and tomatoes and use homemade bhuna masala (Indian curry sauce) to make chana dal lauki ki sabji in no time.
Spices (Turmeric, Cumin Seeds, Asafoetida, Garam Masala, Red Chili Powder, Coriander Powder): Spices are the heart of Indian cooking, adding complexity and depth to the flavors.
Turmeric provides a warm yellow color and earthy taste, while cumin seeds infuse the dish with a nutty and aromatic essence.
Asafetida is used sparingly for its pungent flavor. Garam masala is a blend of various spices, which adds a warming and rich taste to the curry. Red chili powder and coriander powder add heat and earthiness to the dish.
Oil or Ghee: Oil or ghee (clarified butter) is used for sautéing and tempering the spices, imparting a rich and buttery taste to the chana dal lauki ki sabji.
Fresh Coriander Leaves: Fresh coriander leaves (cilantro) are used as a garnish.
How to make Lauki Chana Dal Sabji
Step 1: Wash the soaked chana dal thoroughly and drain the water.
Step 2: In a pressure cooker or an Instant Pot, heat oil or ghee over medium heat. Add the cumin seeds, and asafoetida. Let them crackle.
Step 3: Add the chopped onions, green chilies, and grated ginger. Sauté until the onions turn golden brown.
Step 4: Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
Step 5: Now, add the turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for another 2-3 minutes to allow the spices to blend.
Step 6: Add the chopped bottle gourd and soaked chana dal. Add enough water to cover the ingredients, along with salt to taste. Cook them together until the chana dal becomes soft. In a pressure cooker, this might take around 2-3 whistles, and in a Instant Pot, it might take around 20-25 minutes.
Step 7: Once the chana dal and lauki are cooked, check the seasoning and adjust salt and spices as per your taste.
Step 8: Add garam masala and mix well. Garnish with fresh coriander leaves.
Your lauki chana dal sabji is now ready to be served! It goes well with steamed rice, chapati, or any Indian bread of your choice.
Substitutions
Here are some possible substitutions for the ingredients in lauki chana dal sabji:
Chana Dal (Split Bengal Gram): You can use yellow split peas or red lentils if chana dal is not available. Adjust the cooking times accordingly.
Lauki/Doodhi (Bottle Gourd): You can use zucchini or squash as a substitute. They have a mild flavor and similar texture to bottle gourd.
Onion, Tomatoes, Green Chilies: Shallots or leeks can be used instead of onions. Canned tomatoes (diced, or paste) can be used instead of fresh tomatoes. For mild flavor, use jalapeño or serrano peppers, or you can adjust the spiciness by using red chili flakes or cayenne pepper powder.
Ginger: Ginger paste or ground ginger, works fine.
Spices (Turmeric, Cumin Seeds, Asafetida, Garam Masala, Red Chili Powder, Coriander Powder): Adjust the quantities based on your taste preferences.
Oil or Ghee: Any cooking oil, or ghee can be used. For vegan, use oil instead of ghee.
Fresh Coriander Leaves: For garnish you can use cilantro, green onion (green part), green garlic (green part) or skip the garnish altogether.
Variations
Lauki chana dal ki sabji is a versatile dish, and there are several variations you can try to add your own twist to the recipe. Here are some popular variations:
Lauki chana dal ki sabji with Spinach: Boost the nutrition by adding some chopped spinach. Spinach complements the flavors and adds a vibrant green color to the dish.
Chana and lauki dal with Vegetables: Add other vegetables like carrots, peas, or bell peppers along with a bottle gourd. This variation adds more colors and textures to the dish.
Lauki Chana Dal Soup: If you prefer a thinner consistency, add more water or vegetable broth to turn it into a delicious soup.
Storage
Here's how you can store the leftovers:
Allow the cooked Lauki Chana Dal to cool down to room temperature before storing it. Transfer the dal to an airtight container. Lauki Chana Dal can be stored in the refrigerator for up to 3 to 4 days.
To freeze, transfer the cooled dal in a freezer-safe container or resealable freezer bag. Lauki Chana Dal can be kept in the freezer for up to 1 to 2 months.
Tips
Here are some helpful tips to make the best chana and lauki dal:
Soak Chana Dal: Soak the chana dal for at least 2 hours before cooking. Soaking helps to reduce the cooking time and improves the dal's digestibility.
Selecting Lauki: Choose a fresh and tender bottle gourd (lauki/doodhi) for better taste and texture. Look for one that is firm, smooth-skinned, and free from any cuts or blemishes.
Consistency: The consistency of the dal can be adjusted according to your preference. If you like a thicker dal, cook it with less water. For a soup-like consistency, add more water.
Spices: Adjust the spices to suit your taste. If you prefer a milder taste, reduce the amount of red chili powder and green chilies. On the other hand, if you like it spicier, feel free to add more.
Don't Overcook: Be careful not to overcook the bottle gourd as it may become mushy. Cook it until it's tender but still retains some texture.
Use homemade bhuna masala: Simply replace onion, tomatoes, ginger, green chili and spices, and use this bhuna masala instead for a quick and easy curry. My homemade bhuna masala (Indian curry sauce) makes preparing lauki chana dal incredibly simple. I combine the ¾ cup of bhuna masala with lauki dal, add salt and water, and pressure cook for an easy and delicious meal.
Variations: As mentioned earlier, don't hesitate to try variations by adding other vegetables, spices, or ingredients to create your unique version of Lauki Chana Dal.
Fresh Herbs: Garnish the dal with fresh coriander leaves (cilantro) for added freshness and a burst of flavor.
Balancing Flavors: Taste the dal as you cook and adjust the seasoning as needed. The balance of salt, spices, and tanginess (if added) is essential to make a delicious dish.
Reheating: If you plan to reheat the leftover dal, add a little water to maintain its consistency, as it tends to thicken over time.
Serving Suggestions: Lauki Chana Dal pairs well with rice, roti (Indian flatbread), or naan. You can also serve it with plain yogurt or a side of Indian pickles for an extra kick.

Frequently Asked Questions
The English name for Lauki is bottle gourd or calabash. It is a type of squash commonly used in various cuisines for its mild flavor and versatile cooking properties.
Chana dal is a split chickpea lentil commonly used in Indian cuisine. It is known for its nutty flavor and is often used in various dishes, such as curries and soups.
Yes, you can substitute bottle gourd with Dosakkai (lemon cucumber) to make a delicious Lauki Chana Dal. The flavors may vary slightly, but it should still result in a tasty curry.
Serving Suggestions
Lauki Chana Dal Sabji
Equipment
Ingredients
- ½ cup Chana Dal
- 1 medium Bottle Gourd (Lauki peeled and cut into ½ inch pieces ,about 3 cups)
- 1 small Onion diced
- 2 medium Tomato diced
- ½ inch ginger grated
- 1-2 Green Chili ,adjust to taste
- 2 tablespoon Oil
- 1 cup Water for cooking
- lemon juice ,to taste
- Cilantro to garnish
- Salt to taste
Spices
- 1 teaspoon Cumin seeds
- 1 whole Black Cardamom
- ⅛ teaspoon asafoetida
- ½ teaspoon Ground Turmeric
- ½ teaspoon Red Chili powder ,adjust to taste
- 2 teaspoon Coriander powder
- ½ teaspoon Garam Masala
Instructions
- Rinse and soak chana dal (Bengal gram or split and hulled black chickpeas) in hot water, covered for at least 45 minutes to 1 hour. Drain the water and keep the dal aside.
lauki chana dal instant pot
- Set your Instant Pot to sauté mode and heat the oil or ghee. Add the black cardamon, asafoetida, and cumin seeds, and let them splutter.
- Add the onions, and sauté for a few minutes until the onions turn light golden brown.
- Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
- Now, add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for another 2-3 minutes to allow the spices to blend.
- Add the chopped bottle gourd and soaked chana dal. Add enough water to cover the ingredients, along with salt to taste, and give it a quick stir.
- Close the Instant Pot lid and set the pressure release valve to the sealing position.
- Select the Pressure Cook (or Manual) mode and set the timer for 25 minutes on high pressure.
- Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, and then carefully perform a quick release by turning the pressure release valve to the venting position.
- Open the Instant Pot lid, If needed, adjust the consistency by adding more water and season with additional salt or spices if desired.
- Add garam masala and mix well. Garnish with fresh coriander leaves.
Stovetop Pressure Cooker Instructions
- Follow the instructions above for Instant Pot. After the first whistle, reduce the heat to low and cook for 25 minutes or until the lentils are cooked. The rest of the recipe is the same as Instant Pot.
Notes
Nutrition
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
KEYWORD
lauki chana dal, lauki chana dal sabji
Leave a Reply
You must be logged in to post a comment.