Chana Dal & Bottle Gourd Recipe – Authentic Indian Lauki Dal

Last Updated on 4 months by Neha Deshmukh

Chana Dal & Bottle Gourd Recipe – Authentic Indian Lauki Dal

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavorful Chana Dal and Bottle Gourd curry, or Lauki Dal as we call it at home. This dish is a beautiful blend of textures and tastes, and it’s something my grandmother used to make for us on cooler evenings. It’s simple, wholesome, and utterly delicious. Trust me, you’ll want to add this one to your regular rotation!

Why You’ll Love This Recipe

This Lauki Dal isn’t just tasty; it’s a hug in a bowl! It’s packed with protein from the chana dal (split chickpeas) and the goodness of bottle gourd (lauki). It’s a relatively quick and easy dish to make, perfect for a weeknight meal. Plus, it’s incredibly versatile – you can adjust the spice level to your liking and serve it with rice, roti, or even naan.

Ingredients

Here’s what you’ll need to create this magic:

• 1 medium bottle gourd (peeled and cubed) – about 300g
• 3 tablespoons oil
• 1 small cinnamon stick – about 2 inches
• 3-4 cloves
• ½ teaspoon caraway seeds (shahi jeera)
• 3 slit green chillies
• 2 medium onions (sliced)
• ½ – 1 teaspoon red chilli powder (adjust to taste)
• ½ teaspoon turmeric powder
• 1 teaspoon ginger garlic paste
• 2 medium tomatoes (chopped)
• 2 tablespoons beaten yogurt
• 1 small cup chana dal (soaked) – about 150g
• 2 tablespoons chopped coriander leaves
• ½ – 1 cup water – about 120-240ml

Ingredient Notes

Let’s talk ingredients!

• Chana Dal: Soaking the chana dal is key to getting that perfect, soft texture. We’ll get into the best soaking method in the FAQs.
• Bottle Gourd (Lauki): Lauki is super mild in flavor, which makes it a fantastic vehicle for spices. It’s also incredibly healthy and easy to digest.
• Caraway Seeds (Shahi Jeera): These little seeds add a unique, slightly smoky flavor that really elevates the dish. They’re a bit different than regular cumin – shahi jeera is smaller and darker. If you can’t find them, you can substitute with regular cumin, but the flavor won’t be quite the same.
• Spice Level: Feel free to adjust the red chilli powder to your preference. I usually go for about ½ teaspoon for a mild heat, but you can definitely add more if you like things spicy!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil the soaked chana dal in a pressure cooker until it’s about halfway cooked. This usually takes about 3-4 whistles. Drain the dal and set it aside.
2. Now, heat the oil in the same pressure cooker. Add the cinnamon stick and cloves, and let them sizzle for about 30 seconds until fragrant.
3. Add the slit green chillies and sliced onions. Cook until the onions soften and turn golden brown – this takes about 5-7 minutes.
4. Time for the spices! Mix in the salt, red chilli powder, turmeric powder, and ginger-garlic paste. Cook for another 2 minutes, stirring constantly, so the spices don’t burn.
5. Add the cubed lauki and the partially boiled chana dal. Give everything a good stir to combine.
6. Next, add the chopped tomatoes and cook until they soften and break down – about 3-5 minutes.
7. Stir in the beaten yogurt and cook for 5 minutes on low heat. This helps to prevent the yogurt from splitting.
8. Pour in ½ cup of water, sprinkle with chopped coriander leaves, and pressure cook for 2 more whistles.
9. Once the pressure has released, open the cooker and simmer the dal uncovered for a few minutes if you want a thicker gravy. Serve hot with rice or roti!

Expert Tips

• Don’t skip the soaking step for the chana dal! It really does make a difference in the texture.
• Sautéing the spices well is crucial for developing the flavor of the dish.
• If you don’t have a pressure cooker, you can cook the dal in a pot on the stovetop, but it will take longer.

Variations

• Vegan Adaptation: Simply skip the yogurt or substitute it with a plant-based yogurt alternative.
• Spice Level Adjustment: As mentioned before, adjust the amount of red chilli powder to your liking. You can also add a pinch of cayenne pepper for extra heat.
• Regional Variations:
  • Punjabi Style: Add a tablespoon of ghee (clarified butter) towards the end for a richer flavor.
  • Gujarati Style: Add a pinch of sugar to balance the flavors and a squeeze of lemon juice before serving. My friend’s mom always adds a tiny bit of jaggery – it’s delicious!

Serving Suggestions

This Lauki Dal is fantastic on its own, but here are a few ideas for serving:

• With steamed rice for a complete meal.
• With roti or naan for dipping.
• Alongside a side of raita (yogurt dip) for a cooling contrast.
• A simple salad of sliced onions, tomatoes, and cucumbers.

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. This dal actually tastes even better the next day as the flavors meld together!

FAQs

1. What is the best way to soak Chana Dal for optimal texture?

I recommend soaking the chana dal for at least 4-6 hours, or even overnight. Rinse the dal well before soaking and then drain and rinse again before cooking.

2. Can I use a different gourd if bottle gourd isn’t available?

Yes, you can! You can substitute with other gourds like zucchini or yellow squash. The flavor will be slightly different, but still delicious.

3. How can I adjust the spice level of this Lauki Dal?

Start with a smaller amount of red chilli powder and taste as you go. You can always add more, but you can’t take it away!

4. Is this dish suitable for a weight-loss diet?

Absolutely! It’s packed with fiber and protein, and relatively low in calories. Bottle gourd is also very low in calories.

5. What is the significance of using caraway seeds (shahi jeera) in this recipe?

Shahi jeera adds a unique, slightly smoky and earthy flavor that complements the other spices beautifully. It’s a traditional ingredient in many Indian dishes and adds a depth of flavor that’s hard to replicate.

Enjoy making this delicious and comforting Lauki Dal! Let me know how it turns out in the comments below. Happy cooking!