Lauki Chana Dal Recipe - Pressure Cooker
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
25 mins
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Soaking Time
30 mins
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Total Time
30 mins
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Servings
4
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Calories
234 kcal
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Course
Main Course
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Cuisine
Indian
Lauki Chana Dal Recipe - Pressure Cooker
Description
This recipe soaks chana dal briefly before sautéing cumin seeds, onions, garlic, ginger, and green chili in oil to build a flavorful base. Diced tomatoes and a blend of turmeric, red chili, coriander powder, garam masala, and salt are added, followed by the soaked dal, peeled and chopped lauki, and water. The mixture is pressure cooked until the dal softens and the flavors meld.
The result is a stew with tender chana dal and soft lauki pieces enriched by warm spices and tempered by a squeeze of lime juice for brightness. Garnishing with fresh cilantro adds a fresh herbal note. This dish pairs well with roti or rice and is suitable for an everyday meal.
Adjusting spice levels is simple by omitting or reducing green chili and chili powder according to taste. Cooking times may vary slightly depending on pressure cooker type, but the natural pressure release helps develop the flavors fully.
Ingredients
- 1 cup chickpeas split, aka Chana dal
- 2 cups water for soaking
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon cumin seeds aka Jeera
- 1 cup onion diced
- 1/2 tablespoon garlic minced
- 1/2 tablespoon ginger grated
- 1 green chili pepper optional, adjust to taste
- 1 cup tomato diced
- 1 medium bottle gourd peeled and cut into 1/2 inch pieces (more prep details in the post, aka lauki
- 1 cup water for cooking
- 1 tablespoon lime juice
- cilantro to garnish
Spices
- 1/2 teaspoon turmeric powder ground, aka Haldi powder
- 1/2 teaspoon red chili powder Mirchi powder
- 1 teaspoon coriander powder dhaniya powder
- 1/2 teaspoon garam masala
- 1 teaspoon salt
Instructions
- Soak Chana dal along with the water for soaking for 30 minutes. Then drain the water and keep aside.
- Start the pressure cooker in sauté mode and heat oil in it. Add cumin seeds, and sauté for 30 seconds.
- Once the cumin seeds start to change color, add the onions, garlic, ginger, green chili and sauté for 2 minutes.
- Add tomatoes and spices and stir them well. Add chana dal, lauki and water for cooking. Stir it all up. Pressure Cancel and close the lid with vent in sealing position.
- Change the electric pressure cooker setting to manual or pressure cook mode at high pressure for for 8 mins.
- If using a stovetop pressure cooker, cook on medium-high heat for 2-3 whistles.
- After the pressure cooking is done, let the pressure release naturally for 10 minutes, then release the pressure manually. Add lime juice and give a good stir.
- Garnish with cilantro and enjoy Lauki Chana Dal with roti or rice.
Notes
- Reduce spiciness by skipping green chili and lowering red chili powder amount.
- Common green chilies used include Thai, birdeye, or serrano; adjust according to heat preference.
- Recipe was developed using a 6-quart Instant Pot DUO60 programmable pressure cooker.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 234 kcal
% Daily Value*
| Calories | 234kcal | 12% |
| Carbohydrates | 36g | 12% |
| Protein | 13g | 26% |
| Fat | 4g | 6% |
| Sodium | 641mg | 27% |
| Potassium | 614mg | 13% |
| Fiber | 16g | 64% |
| Sugar | 4g | 8% |
| Vitamin A | 430IU | 9% |
| Vitamin C | 13.8mg | 15% |
| Calcium | 48mg | 5% |
| Iron | 4.4mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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