Bottle Gourd & Chana Dal Recipe – Authentic Indian Lauki Curry

Last Updated on 2 months by Neha Deshmukh

Bottle Gourd & Chana Dal Recipe – Authentic Indian Lauki Curry

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for years – a comforting and flavorful Bottle Gourd and Chana Dal curry, or Lauki ki Sabzi as we call it at home. It’s one of those dishes my mom always made, and honestly, it just feels like home. It’s simple, healthy, and surprisingly delicious!

Why You’ll Love This Recipe

This Lauki curry is more than just a simple vegetable dish. It’s a hug in a bowl! It’s light yet satisfying, packed with nutrients, and comes together relatively quickly. Perfect for a weeknight dinner, or even as part of a larger Indian spread. Plus, it’s a fantastic way to enjoy bottle gourd, which sometimes gets a bad rap – trust me, this recipe will change your mind!

Ingredients

Here’s what you’ll need to make this delicious curry:

• 3 cups Bottle Gourd (Lauki), peeled and cubed (about 400g)
• 1/3 cup Chana Dal (Bengal Gram Dal) (about 75g)
• 1/2 cup Onion, chopped (about 80g)
• 2 Green Chillies, slit
• 1 Tomato, chopped (about 120g)
• 1 tsp Ginger-Garlic Paste
• 3/4 tsp Garam Masala
• 1/2 tsp Amchur Powder (Dry Mango Powder)
• 3 tbsp Oil
• 1 tsp Cumin Seeds
• 1 Red Chilli, whole
• 1/4 tsp Turmeric Powder
• 1 tsp Chilli Powder
• Salt, to taste
• Coriander Leaves, for garnish

Ingredient Notes

Let’s talk ingredients! Bottle gourd, or Lauki, is incredibly good for you. It’s super hydrating, low in calories, and packed with vitamins. Don’t be put off by its mild flavor – it really soaks up all the spices beautifully.

Chana Dal adds a lovely nutty flavor and a good dose of protein. It also helps thicken the curry naturally. You can adjust the green chillies to your spice preference – my family likes a good kick, but feel free to use less or remove the seeds for a milder flavor.

And don’t skip the hing (asafoetida)! It adds a unique savory depth that’s essential in Indian cooking. It might smell a little funky on its own, but trust me, it transforms the flavor of the dish. Regional variations often play with spice levels – some families add more chilli powder, while others prefer a tangier flavour with extra amchur.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and cube the bottle gourd. Then, chop your onions, tomatoes, and slit the green chillies. Don’t forget to soak the chana dal in water for at least 2 hours – this helps it cook evenly.
2. Heat the oil in a pressure cooker over medium heat. Once hot, add the cumin seeds and red chilli. Let them splutter for a few seconds until fragrant. This is where blooming the spices really makes a difference!
3. Now, add the chopped onions, green chillies, and a few curry leaves (if you have them!). Cook until the onions soften and turn golden brown.
4. Stir in the ginger-garlic paste and sauté for about 2 minutes until the raw smell disappears. Then, add the chopped tomatoes, turmeric powder, chilli powder, amchur powder, garam masala, and salt. Mix everything well and cook for another 2-3 minutes until the tomatoes soften.
5. Add the chopped bottle gourd and the soaked chana dal to the pressure cooker. Pour in about ¾ cup of water (around 180ml) and give it a good stir.
6. Close the lid of the pressure cooker and cook for 3 whistles on medium heat.
7. Once the pressure releases naturally, open the lid and simmer for 5-6 minutes to adjust the gravy consistency. If it’s too thick, add a little more water. If it’s too thin, cook for a few more minutes.
8. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

Want to make this Lauki curry even better? Here are a few tips I’ve learned over the years:

• Perfectly Cooked Lauki: Don’t overcook the bottle gourd! You want it to be tender but still hold its shape.
• Gravy Consistency: Adjust the water to get your desired gravy consistency. I like mine slightly on the thicker side.
• Blooming Spices: Taking the time to bloom the spices in hot oil really unlocks their flavour. Don’t rush this step!

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: For a milder curry, use only one green chilli or remove the seeds. For a spicier kick, add more chilli powder or a pinch of cayenne pepper.
• Festival Adaptations: During Navratri or other fasting periods, you can skip the onion and garlic for a satvik version.

Serving Suggestions

This Lauki curry pairs beautifully with so many things! I love serving it with:

• Roti or Paratha – classic choices!
• Steamed Rice – perfect for soaking up all that delicious gravy.
• A side of yogurt (raita) – to cool things down if you’ve added a lot of spice.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavours meld together!

FAQs

Got questions? Here are some answers to common ones:

1. Can I use a different dal instead of Chana Dal?

You can! Toor dal (split pigeon peas) or moong dal (split yellow lentils) would also work well, but they’ll change the flavour and texture slightly.

2. How do I prevent the bottle gourd from becoming mushy?

Don’t overcook it! Keep an eye on it during the pressure cooking process and simmer for just a few minutes after the pressure releases.

3. What is Amchur powder and can I substitute it?

Amchur powder is made from dried unripe mangoes and adds a lovely tangy flavour. If you can’t find it, you can substitute with a squeeze of lemon juice or a teaspoon of tamarind paste.

4. Can this curry be made in an Instant Pot?

Absolutely! Use the pressure cook function for about 8-10 minutes, followed by a natural pressure release.

5. Is this dish suitable for weight loss?

Yes! Bottle gourd is very low in calories and high in fiber, making it a great choice for weight loss.

6. What is the role of hing/asafoetida in this recipe?

Hing adds a unique umami flavour that enhances the overall taste of the curry. It also aids digestion.