Last Updated on 2 months by Neha Deshmukh

Chana Dal Lauki Recipe – Authentic Indian Bottle Gourd Dal

Introduction

Oh, this dal! It’s one of those recipes that just feels like home. I first made this Chana Dal Lauki when I was trying to sneak more veggies into my family’s meals, and it quickly became a favorite. It’s comforting, flavorful, and surprisingly light. This isn’t just a dish; it’s a little hug in a bowl. Let’s get cooking!

Why You’ll Love This Recipe

This Chana Dal Lauki is a beautiful blend of flavors and textures. The earthy chana dal (split chickpeas) pairs wonderfully with the mild sweetness of lauki (bottle gourd). It’s a complete meal on its own, but also goes perfectly with rice or roti. Plus, it’s relatively easy to make – perfect for a weeknight dinner!

Ingredients

Here’s what you’ll need to create this delicious dal:

• 1 cup chana dal (split chickpeas)
• 3 cups water
• 2 cups lauki (bottle gourd), peeled and cubed
• 2 green chilies, slit or chopped (adjust to your spice preference!)
• 1 inch piece of ginger, grated or finely chopped
• 0.5 tsp turmeric powder (haldi)
• 2 tbsp oil
• 1 tsp cumin seeds (jeera)
• 0.25 tsp asafoetida (hing)
• 1 tsp red chili powder
• 1 tsp coriander powder (dhaniya powder)
• 1 tbsp lemon juice
• Cilantro, for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Chana Dal: Types and Soaking (if applicable)

You’ll find different types of chana dal – pale yellow or a slightly reddish hue. Both work beautifully in this recipe. Soaking isn’t essential for chana dal, but it can reduce cooking time. If you have the time, a 30-minute soak is helpful.

Lauki (Bottle Gourd): Choosing and Preparing

Look for a firm, dark green lauki. The skin should be smooth and free of blemishes. Peeling can be a little tricky – a vegetable peeler works best. Don’t forget to remove the seeds and the stringy flesh inside!

Unique Spice Blend: Exploring Asafoetida (Hing)

Asafoetida, or hing, has a pungent aroma in its raw form, but it transforms into a savory, umami-rich flavor when cooked. It’s a staple in Indian cooking and aids digestion. Trust me, don’t skip it!

Regional Variations in Dal Tadka

Dal tadka varies hugely across India! Some regions add mustard seeds to the tadka, while others use dried red chilies. Feel free to experiment and make it your own. My grandmother always added a pinch of garam masala at the end – a lovely touch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the chana dal a good rinse. Then, add it to a pressure cooker with 3 cups of water. Cook for 2-3 whistles, or until the dal is soft and easily mashed. If you’re using an Instant Pot, cook on High Pressure for 8 minutes. On the stovetop, it will take about 30-40 minutes.
2. While the dal is cooking, peel and cube the lauki. Add it to the cooked dal along with the green chilies, ginger, and turmeric powder. Simmer for about 10 minutes, allowing the lauki to soften.
3. Now for the tadka! Heat the oil in a small pan (a tadka pan is ideal, but any small pan will do). Add the cumin seeds and let them sizzle for a few seconds.
4. Add the asafoetida, red chili powder, and coriander powder. Sizzle for another 30 seconds – be careful not to burn the spices!
5. Pour the hot tadka over the dal-lauki mixture. Stir well to combine.
6. Finish with a squeeze of lemon juice and a generous sprinkle of fresh cilantro.

Expert Tips

Here are a few things I’ve learned over the years:

Achieving the Perfect Dal Consistency

The consistency of the dal is key. If it’s too thick, add a little hot water. If it’s too thin, simmer for a few more minutes. I like mine slightly thick and creamy.

How to Adjust Spice Levels

Don’t be afraid to adjust the amount of green chilies and red chili powder to suit your taste. Start with less and add more as needed.

Using an Instant Pot vs. Stovetop Cooking

The Instant Pot is a lifesaver for busy weeknights! It significantly reduces cooking time. However, the stovetop method works just as well – it just requires a little more patience.

Variations

Let’s get creative!

Vegan Adaptation

This recipe is naturally vegan!

Gluten-Free Confirmation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce or omit the green chilies and red chili powder.
• Medium: Use 1-2 green chilies and 1 tsp red chili powder.
• Hot: Add 3-4 green chilies and 1.5 tsp red chili powder.

Festival Adaptations (e.g., Navratri-friendly)

During Navratri, you can skip the asafoetida (hing) as it’s sometimes avoided during fasting.

Serving Suggestions

Serve this Chana Dal Lauki hot with a side of fluffy rice or warm roti. A dollop of ghee on top is always a good idea! It also pairs well with a simple raita (yogurt dip).

Storage Instructions

Refrigerating Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Freezing for Longer Storage

This dal freezes beautifully! Store in freezer-safe containers for up to 2 months.

Reheating Instructions

Reheat gently on the stovetop or in the microwave. You may need to add a splash of water to loosen it up.

FAQs

Let’s answer some common questions:

What is the best way to peel and prepare lauki?

A vegetable peeler works best for peeling lauki. Once peeled, cut it lengthwise, remove the seeds and stringy flesh, and then cube it.

Can I use a different dal instead of chana dal?

You can! Toor dal (split pigeon peas) or masoor dal (red lentils) would also work well, but the flavor will be slightly different.

What if I don’t have asafoetida (hing)? Is there a substitute?

A pinch of garlic powder or onion powder can be used as a substitute, but it won’t quite replicate the unique flavor of hing.

How can I make this dal more protein-rich?

Adding a handful of spinach or some crumbled paneer (Indian cheese) will boost the protein content.

Can this recipe be made ahead of time?

Absolutely! You can make the dal a day or two in advance and reheat it when you’re ready to serve. The flavors actually develop even more over time.