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Lauki Chana Dal Recipe - Pressure Cooker
4.9 from 81 votes

Lauki Chana Dal Recipe - Pressure Cooker

Lauki Chana Dal is a spiced pressure-cooked dish combining split chickpeas (chana dal) and bottle gourd (lauki) with aromatic spices, onions, garlic, ginger, tomatoes, and optional green chili. The dish is cooked under pressure to tenderize the dal and gourd quickly, resulting in a comforting, mildly spiced stew.

Prep Time
5 mins
Cook Time
25 mins
Soaking Time
30 mins
Total Time
30 mins
Servings: 4
Calories: 234 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. Soak Chana dal along with the water for soaking for 30 minutes. Then drain the water and keep aside.
  2. Start the pressure cooker in sauté mode and heat oil in it. Add cumin seeds, and sauté for 30 seconds. 
  3. Once the cumin seeds start to change color, add the onions, garlic, ginger, green chili and sauté for 2 minutes.
  4. 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.
  5. Change the electric pressure cooker setting to manual or pressure cook mode at high pressure for for 8 mins. 
  6. If using a stovetop pressure cooker, cook on medium-high heat for 2-3 whistles. 
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 234

% 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.