Lauki Chana Dal - Pressure Cooker

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
• How to make Lauki Chana Dal Sabji
• Substitutions
• Variations
• Storage
• Tips
• Frequently Asked Questions
• Serving Suggestions
• Lauki Chana Dal Sabji
• Indian Lentils

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

Serving Suggestions

Indian Lentils