Easy Lauki Chana Dal Recipe [Indian Bottle Gourd Lentil]

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Delicious and nutritious Lauki Chana Dal recipe - a perfect blend of split Bengal gram and bottle gourd. Try this wholesome Indian dish for a healthy meal!

Lauki Chana Dal is a delightful and nutritious Indian dish that brings together two key ingredients: 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 vegetable results in a protein-rich and fiber-packed meal, making it suitable for vegetarians and those seeking a healthy diet.

Lauki Chana Dal can be served with steamed rice, Indian flatbreads 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 dish that showcases the rich culinary heritage of Indian cuisine.

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Ingredients For Lauki Chana Dal
Instructions
Substitutions
Variations
Storage
Tips
FAQ
Pairing
Easy Lauki Chana Dal Recipe [Indian Bottle Gourd Lentil]
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Ingredients For Lauki Chana Dal

Combining these ingredients results in Lauki Chana Dal, a delightful and wholesome Indian dish 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 dish, 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.
Spices (Turmeric, Cumin Seeds, Asafoetida, Garam Masala, Red Chili Powder, Coriander Powder): Spices play a crucial role in Indian cooking, adding complexity and depth to the flavors. Turmeric provides a warm yellow color and earthy taste, while cumin seeds contribute to the tempering process, infusing the dish with a nutty and aromatic essence. Asafoetida 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 specific notes of 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 curry.
Fresh Coriander Leaves: Fresh coriander leaves (cilantro) are used as a garnish. They add a fresh and herby flavor, enhancing the overall appeal of the dish.

Instructions

Wash the soaked chana dal thoroughly and drain the water.
In a pressure cooker or an Instant Pot, heat oil or ghee over medium heat. Add the cumin seeds, and asafoetida. Let them crackle.
Add the chopped onions, green chilies, and grated ginger. Sauté until the onions turn golden brown.
Add the chopped tomatoes and cook until they become soft and the oil starts to separate.
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.
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.
Once the chana dal and lauki are cooked, check the seasoning and adjust salt and spices as per your taste.
Add garam masala and mix well. Garnish with fresh coriander leaves.

Your Lauki Chana Dal 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:

Chana Dal (Split Bengal Gram): Substitute with yellow split peas or red lentils if chana dal is not available. These lentils have similar cooking times and textures.

Lauki/Doodhi (Bottle Gourd): If bottle gourd is not available, you can use zucchini or squash as a substitute. They have a mild flavor and similar texture to bottle gourd.

Onion, Tomatoes, Green Chilies: If you don't have onions, you can use shallots or leeks as a replacement. For tomatoes, canned diced tomatoes can be used when fresh tomatoes are not available. In place of green chilies, you can use jalapeño or serrano peppers, or you can adjust the spiciness by using red chili flakes or cayenne pepper powder.

Ginger: If you don't have fresh ginger, you can use ginger paste or ground ginger.

Spices (Turmeric, Cumin Seeds, Asafoetida, Garam Masala, Red Chili Powder, Coriander Powder): These spices are essential to the traditional Indian flavor, but you can adjust the quantities based on your taste preferences. You can also omit the asafoetida if you don't have it.

Oil or Ghee: Any cooking oil, such as vegetable oil, can be used as a substitute for ghee.

Fresh Coriander Leaves: If fresh coriander leaves are not available, you can use green onion (green part), green garlic (green part) or skip the garnish altogether.

Variations

Lauki Chana Dal 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 with Spinach: Boost the nutrition by adding some chopped spinach to the dal. Spinach complements the flavors and adds a vibrant green color to the dish.
Lauki Chana Dal with Vegetables: Enhance the nutritional value by adding other vegetables like carrots, peas, or bell peppers along with 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:

Refrigeration: 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.
Freezing: Place 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.
Thawing and Reheating: When you want to use the frozen dal, move it from the freezer to the refrigerator and let it thaw overnight. Alternatively, you can thaw it in the microwave. Reheat the dal on the stovetop or in the microwave until it's heated thoroughly. You may need to add a splash of water to prevent it from sticking to the bottom of the pan or becoming too dry.

Tips

Here are some helpful tips to make the best Lauki Chana Dal:

Soak Chana Dal: It's advisable to 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.
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.

FAQ

Is lauki chana dal good for weight loss?

Yes, lauki chana dal is a good choice for weight loss as it is low in calories, high in fiber, and packed with nutrients, helping to keep you full and satisfied while providing essential nutrients.

What is another name for chana dal?

Another name for chana dal is "split chickpea lentils." It is a type of lentil made by splitting and removing the outer layer of chickpeas.

What is chana dal made up of?

Chana dal is made up of split and dehusked chickpeas (garbanzo beans). The chickpeas are split in half, resulting in the small, yellow, and mildly nutty-flavored lentils known as chana dal.

Is gram dal and chana dal same?

Yes, gram dal and chana dal are the same. Both terms refer to the split and dehusked lentils made from chickpeas (garbanzo beans) known as chana dal in India and gram dal in some other regions.