Channa Dal & Bottle Gourd Recipe – Authentic Indian Comfort Food

Last Updated on 2 months by Neha Deshmukh

Channa Dal & Bottle Gourd Recipe – Authentic Indian Comfort Food

Hey everyone! Today, I’m sharing a recipe that’s been a real comfort food in my family for years – a simple yet incredibly flavorful Channa Dal and Bottle Gourd curry. It’s one of those dishes my mom used to make on busy weeknights, and it always felt like a warm hug in a bowl. It’s healthy, satisfying, and surprisingly easy to put together. Let’s get cooking!

Why You’ll Love This Recipe

This Channa Dal and Bottle Gourd (Lauki) recipe is a winner for so many reasons. It’s a fantastic way to sneak in some veggies, even for picky eaters! The combination of the earthy channa dal and the mild bottle gourd is just perfect. Plus, the South Indian-inspired tempering adds a beautiful aroma and a burst of flavor that will have everyone asking for seconds. It’s a complete meal on its own, but equally delicious with rice or roti.

Ingredients

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

• 1 small cup channa dal (split chickpeas) – about 150g
• 1.5 cup bottle gourd (lauki), cubed – about 200g
• 0.25 tsp turmeric powder – about 1.25g
• Salt to taste
• 1 small cup grated coconut – about 100g
• 3-4 green chillies
• 0.5 tsp cumin seeds – about 2.5g
• 1 tsp mustard seeds – about 5g
• 1 tbsp urad dal (split black lentils) – about 15g
• 1-2 dry red chillies
• 1 tsp grated coconut – about 5g (for tempering)
• A pinch of asafoetida (hing)
• A few curry leaves
• 2 tsps oil – about 10ml
• Water – about 2-3 cups

Ingredient Notes

Let’s talk ingredients! Channa dal is a staple in Indian cooking, known for its nutty flavor and protein content. You can easily find it at any Indian grocery store, and increasingly in well-stocked supermarkets.

Bottle gourd, or lauki, is super mild in flavor, which makes it a great vehicle for absorbing all the delicious spices. Don’t be afraid to experiment with other gourds if you can’t find bottle gourd – I’ve used zucchini in a pinch, and it works well too!

And finally, the tempering spices are key. Mustard seeds, urad dal, and curry leaves create that signature South Indian aroma and flavor. Asafoetida (hing) might seem a little unusual, but it adds a wonderful savory depth – trust me on this one!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the channa dal a good rinse. Then, in a pressure cooker, combine the rinsed dal, cubed bottle gourd, turmeric powder, and about 2-3 cups of water.
2. Pressure cook for 2 whistles on medium heat. Once the pressure releases naturally, open the cooker and check if the dal and gourd are tender but not mushy. If needed, cook for another whistle.
3. While the dal is cooking, let’s make the coconut paste. In a blender, combine the grated coconut, green chillies, and cumin seeds. Add a splash of water if needed, and blend into a smooth paste.
4. Now, add the coconut paste and salt to the cooked dal-gourd mixture. Stir well and simmer on low heat for 12-15 minutes, or until the curry has thickened to your liking.
5. Time for the tempering! Heat the oil in a small pan over medium heat. Add the mustard seeds and let them splutter.
6. Next, add the urad dal and dry red chillies. Fry until the urad dal turns golden brown.
7. Add the curry leaves and asafoetida. Fry for a few seconds until fragrant. Finally, sprinkle in the extra tsp of grated coconut and fry for just a moment.
8. Pour the tempering over the dal mixture. Stir gently to combine. Cover and let the flavors infuse for about 5 minutes.

Expert Tips

• Don’t overcook the dal! You want it to be tender, but still hold its shape.
• Adjust the amount of green chillies to your spice preference.
• A good tempering is all about timing. Don’t rush it!

Variations

• My friend Priya adds a handful of chopped spinach during the last 5 minutes of simmering for an extra boost of nutrients.
• For a richer flavor, you can add a tablespoon of ghee (clarified butter) to the tempering.
• My grandmother used to add a small piece of jaggery to balance the flavors – it’s a lovely touch!

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild to Spicy)

• Mild: Use 1-2 green chillies, and remove the seeds.
• Medium: Use 3-4 green chillies.
• Spicy: Use 5-6 green chillies, and leave the seeds in. You can also add a pinch of red chilli powder to the tempering.

Regional Variations

• Maharashtra: Some Maharashtrian versions include a touch of goda masala for a more complex flavor.
• Karnataka: In Karnataka, you might find this dish made with a little tamarind pulp for a tangy twist.

Serving Suggestions

Serve this Channa Dal and Bottle Gourd curry hot with steamed rice, roti, or even a side of papadums. A dollop of yogurt on the side is also a delicious addition!

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.

FAQs

What is Channa Dal and where can I find it?

Channa Dal is split chickpeas, a staple in Indian cuisine. You can find it at Indian grocery stores and increasingly in the international aisle of larger supermarkets.

Can I use a different gourd variety instead of bottle gourd?

Yes, you can! Zucchini, pumpkin, or even butternut squash would work well as substitutes.

How can I adjust the consistency of the dal?

If the dal is too thick, add a little hot water. If it’s too thin, simmer for a few more minutes to allow it to thicken.

What is asafoetida (hing) and why is it used in Indian cooking?

Asafoetida, or hing, is a resin with a pungent aroma. It adds a savory, umami flavor to dishes and is often used in Indian cooking for its digestive properties.

Can this dish be made in an Instant Pot?

Absolutely! Use the pressure cook/manual setting for 8-10 minutes, followed by a natural pressure release.