Lauki Chana Dal Recipe – Authentic Indian Bottle Gourd Curry

Last Updated on 2 months by Neha Deshmukh

Lauki Chana Dal Recipe – Authentic Indian Bottle Gourd Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Lauki Chana Dal. It’s a comforting, flavorful curry that my grandmother used to make, and it always reminds me of home. It’s surprisingly easy to put together, and the combination of bottle gourd (lauki) and chana dal is just chef’s kiss!

Why You’ll Love This Recipe

This Lauki Chana Dal is more than just a dish; it’s a hug in a bowl. It’s light yet satisfying, packed with nutrients, and incredibly versatile. Perfect for a weeknight dinner or a festive meal, it’s a guaranteed crowd-pleaser. Plus, it’s a fantastic way to sneak in some veggies – even picky eaters love it!

Ingredients

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

• 400 grams lauki (bottle gourd), peeled and chopped
• ½ cup chana dal (split chickpeas)
• 1 onion, finely sliced
• 1 tbsp red chili powder
• ½ tbsp turmeric powder
• 2 green chilies, slit
• 2 tbsp oil
• ½ tbsp ginger-garlic paste
• ¼ tbsp roasted coriander powder
• 1 tbsp dry coconut powder
• Salt to taste
• 2 tbsp fresh coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients! Lauki, or bottle gourd, is incredibly cooling for the body, especially wonderful during hot summer months. It’s also super hydrating and low in calories.

Chana dal adds a lovely nutty flavor and a good dose of protein. I love using chana dal because it cooks relatively quickly compared to other dals.

Now, about the spice level! This recipe is for a medium spice level, but feel free to adjust the red chili powder to your liking. Some families in Rajasthan love to add a pinch of garam masala too – it’s all about personal preference.

And don’t skip the dry coconut powder! It adds a subtle sweetness and richness that really elevates the flavor. You can find it in most Indian grocery stores. If you can’t find it, you can use freshly grated coconut, but reduce the quantity to about ¾ tbsp.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and soak the chana dal in water for about 20 minutes. This helps it cook faster and become nice and soft.
2. While the dal is soaking, peel and wash the lauki. Cut it into halves, remove the seeds, and then chop it into 1-inch pieces.
3. Heat the oil in a pressure cooker over medium heat. Add the sliced onions and green chilies and sauté until the onions turn translucent – about 5-7 minutes.
4. Add the ginger-garlic paste and fry for another minute until it becomes fragrant. You’ll know it’s ready when you can really smell that lovely aroma!
5. Now, add the soaked chana dal, lauki pieces, red chili powder, turmeric powder, coriander powder, coconut powder, and salt. Mix everything well, ensuring the spices coat the dal and lauki.
6. Pour in 2 cups of water. Close the pressure cooker lid and cook for 3 whistles on medium heat.
7. Once the pressure releases naturally, open the cooker and check the consistency. If the curry is too watery, simmer it on low heat for a few minutes, stirring occasionally, until it thickens to your liking.
8. Finally, garnish with fresh coriander leaves and serve hot with roti or rice.

Expert Tips

• Don’t overcook the lauki! It can become mushy.
• Soaking the chana dal is key for a smoother texture.
• Adjust the amount of green chilies based on your spice preference.
• A pinch of asafoetida (hing) while sautéing the onions adds a lovely depth of flavor.

Variations

• My family loves to add a small potato to this curry for extra heartiness.
• A friend of mine adds a handful of spinach towards the end for an extra boost of nutrients.
• For a richer flavor, you can temper (tadka) the curry with a little ghee, cumin seeds, and dried red chilies.

Vegan Adaptation

This recipe is naturally vegan! Just ensure you’re using oil and not ghee for tempering (if you choose to temper it).

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the red chili powder to ½ tsp.
• Medium: Use 1 tbsp of red chili powder (as per the recipe).
• Spicy: Add an extra ½ tsp of red chili powder or a pinch of cayenne pepper.

Festival Adaptations

This Lauki Chana Dal is a great option for Navratri fasting (especially if you’re allowed lauki and chana dal during your fast). It’s a light and nourishing meal that won’t leave you feeling heavy.

Serving Suggestions

Serve this Lauki Chana Dal hot with:

• Roti (Indian flatbread)
• Steamed rice
• A side of yogurt (raita)
• A simple salad

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 are the health benefits of Lauki (Bottle Gourd)?

Lauki is incredibly healthy! It’s low in calories, high in water content, and rich in vitamins and minerals. It’s known for its cooling properties and is great for digestion.

Can I use a pot instead of a pressure cooker for this recipe?

Yes, you can! However, it will take longer to cook. You’ll need to simmer the curry for about 45-60 minutes, or until the dal and lauki are tender.

What is the best way to chop Lauki to avoid it becoming too watery?

Chop the lauki into slightly larger pieces (around 1-inch) and don’t chop it too far in advance.

Can I add other vegetables to this Lauki Chana Dal?

Absolutely! Potatoes, spinach, and carrots are all great additions.

How can I adjust the consistency of the curry?

If the curry is too thick, add a little hot water. If it’s too watery, simmer it on low heat for a few minutes, stirring occasionally.