Lauki Chana Dal
User Reviews
4.9
Lauki Chana Dal
Description
This curry begins by soaking chana dal to soften it before cooking. Cumin seeds are tempered in oil, followed by sautéing onions until translucent. Ginger and green chili are briefly cooked before adding chopped tomatoes and dry spices. The onion-tomato masala is cooked until oil separates, signaling flavor development. Then soaked chana dal and chopped lauki are added along with salt and water. The mixture cooks under pressure to tenderize the dal and vegetable, resulting in a flavorful, slightly thick gravy.
The bottle gourd should be fresh and mild in taste; bitter lauki is discarded to avoid off-flavors. The dish is moderately spicy from the chili and chili powder but can be adjusted for less heat. Garam masala adds warmth and complexity. The curry is garnished with chopped coriander leaves for freshness.
This Lauki Chana Dal can be made in a stovetop pan with water added as needed. The consistency is medium but can be thickened or thinned with water adjustments. Using ghee instead of neutral oil will add a richer flavor. It pairs well with Indian flatbreads or rice.
Ingredients
- 1.5 to 2 cups bottle gourd bottlegourd, chopped (lauki
- ¼ cup chana dal (split and husked bengal gram or split chickpea)
- 1 onion finely chopped, medium
- 2 tomato finely chopped, medium
- 1 green chili chopped
- 1 inch ginger finely chopped
- ½ or ¾ teaspoon cumin seeds
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder
- ½ teaspoon garam masala or regular garam masala, Punjabi style
- 1 pinch asafoetida (hing) - optional
- ½ to ¾ cup water for pressure cooking
- 1.5 to 2 tablespoon neutral cooking oil or ghee, generic cooking oil
- 1 to 1.5 tablespoon Coriander leaves chopped
- salt as required
Instructions
Soaking chana dal
- Rinse the chana dal in fresh water a couple of times. Then soak the chana dal for atleast 30 minutes to 45 minutes.
- Drain water from the chana dal and keep aside.
Making lauki chana dal
- Heat oil in a stovetop pressure cooker. Crackle the cumin first.
- Add the onions and saute stirring often till they become translucent.
- Add the ginger and green chilies and saute for 10 to 15 seconds.
- Now add the tomatoes and all the dry spice powders. Saute till the tomatoes soften. Keep on stirring.
- The oil should start releasing from the onion-tomato masala.
- Now add the chana dal and stir. Add the chopped lauki (bottle gourd) and salt as required. Pour water and stir.
- Cover with the lid and pressure cook for about 4 to 5 whistles on a high heat.
- If there is lots of liquid in the sabzi, then simmer without the lid to dry the liquids.
- This lauki chana dal gravy has a medium consistency.
- When the pressure drops on its own, then only remove the lid and stir the chopped coriander leaves.
- You can also garnish the curry with coriander leaves. Serve lauki chana dal hot with phulkas or rotis.
Notes
- Use fresh, tender bottle gourd with a mild flavor; discard if bitter.
- Adjust chili quantities to moderate spice tolerance as preferred.
- Chana dal should be fresh and not rancid for best texture and flavor.
- For a richer taste, substitute neutral oil with ghee during cooking.
- Control gravy consistency by varying the amount of water during cooking.
- If cooking in a pan instead of pressure cooker, cover and add water as needed to cook dal and lauki thoroughly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 246 kcal
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 676mg | 28% |
| Potassium | 550mg | 12% |
| Fiber | 9g | 36% |
| Sugar | 7g | 14% |
| Vitamin A | 1120IU | 22% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 24mg | 27% |
| Vitamin E | 5mg | |
| Vitamin K | 11µg | |
| Calcium | 115mg | 12% |
| Vitamin B9 (Folate) | 29µg | |
| Iron | 3mg | 17% |
| Magnesium | 69mg | 17% |
| Phosphorus | 68mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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