Step 1: Preparing the Ingredients:
To start, gather all the necessary ingredients for making Lauki Chana Dal. Rinse the chana dal under cold water and soak it for a few hours or overnight to soften. Meanwhile, peel the bottle gourd and chop it into small cubes. Finely chopped tomatoes, green chilies, garlic, and ginger. Having all the ingredients prepped and ready will make the cooking process smoother.
Step 2: Cooking the Chana Dal:
In a pressure cooker or a pot, add the soaked chana dal along with water, turmeric, and salt. Pressure cook or simmer until the dal is soft and cooked through. Cooking the dal separately ensures that it’s tender and retains its shape when combined with the other ingredients later. Once the dal is cooked, set it aside while we prepare the rest of the dish.
Step 3: Tempering the Spices:
In a separate pan, heat ghee or oil over medium heat. Add cumin seeds and let them splutter. Next, add ginger, followed by chopped green chilies. Sauté until the raw aroma of the spices disappears and the mixture becomes fragrant.
Step 4: Adding the Bottle Gourd:
Once the spices are tempered, add the chopped bottle gourd to the pan. Stir well to coat the gourd pieces with the aromatic spices. Cook the bottle gourd for a few minutes until it starts to soften slightly. The gentle cooking process allows the flavors to meld together, resulting in a delicious and well-balanced dish.
Step 5: Combining with Chana Dal:
Now, add the cooked chana dal to the pan with the bottle gourd and spices. Stir gently to combine all the ingredients. Allow the mixture to simmer for a few more minutes, allowing the flavors to mingle and the bottle gourd to cook through completely. Adjust the seasoning with salt and add a pinch of garam masala for extra flavor if desired.
Step 6: Finishing Touches:
Once the Lauki Chana Dal is cooked to perfection, garnish it with freshly chopped cilantro leaves for a burst of freshness and color. You can also squeeze a bit of lemon juice over the dish to enhance its flavor. Serve the Lauki Chana Dal hot with steamed rice or roti for a wholesome and satisfying meal.
Tips for Making Perfect Lauki Chana Dal:
Soak Chana Dal: Soaking the chana dal beforehand helps reduce cooking time and ensures that it cooks evenly. Don’t Overcook Bottle Gourd: Be careful not to overcook the bottle gourd, as it can become mushy. Cook until it’s tender but still retains its shape. Adjust Spice Level: Customize the spice level according to your preference by adjusting the amount of green chilies or adding red chili powder.
Variations of Lauki Chana Dal:
Lauki Chana Dal Curry: Add coconut milk or tomato puree to create a creamy curry version of the dish. Spicy Lauki Chana Dal: Increase the amount of green chilies or add dried red chili flakes for extra heat. Lauki Chana Dal Soup: Blend the cooked ingredients with some vegetable broth to create a hearty and nutritious soup.
Benefits of Including Lauki Chana Dal in Your Diet
Rich in Protein: Chana dal is an excellent source of plant-based protein, making Lauki Chana Dal a nutritious option for vegetarians and vegans. High in Fiber: Both chana dal and bottle gourd are rich in fiber, which aids digestion and helps keep you feeling full and satisfied. Loaded with Vitamins and Minerals: Lauki Chana Dal is packed with essential nutrients such as vitamin C, vitamin B6, iron, and potassium, contributing to overall health and well-being.
Q: Can I use other lentils instead of chana dal?
A: Yes, you can use other lentils such as masoor dal or moong dal if you prefer. Keep in mind that cooking times may vary.
Q: Can I make Lauki Chana Dal ahead of time?
A: Yes, Lauki Chana Dal can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
Q: Is Lauki Chana Dal gluten-free?
A: Yes, Lauki Chana Dal is naturally gluten-free, making it suitable for those with gluten intolerance or celiac disease.
For more delicious Indian vegetable recipes, visit Manjula’s Kitchen. Explore a variety of vegetarian dishes featuring seasonal vegetables, lentils, and spices to add variety and flavor to your meals.
I just tried it out and it was delicious with rotis. I also added green chillies and topped off with coconut milk at the end!
making changes are always good and creating your own recipe
The closest thing I can get to lauki is zucchini…how many zucchini should I use in place of a bottle gourd?
If i donot want to use hing what else i can use with it?
Was looking for a recipe to use up the lauki lying in my fridge. Glad I found this recipe. At first was quite apprehensive how it would turn out to be. But the outcome was just amazing. My husband loved it too. Thank you.
Madame Manjula ji ! As an amature cook I love to cook for my family members,if also I m a doctor in profession. From the very begining I m watching your recipes.I must say u r simply GREAT.May god bless u a healthy life to teach us colorful cooking. Thank u for all.
Manjula, You’re the greatest Indian cooking teacher! I love chana dal and I soak the dried beans in a brine (1tsp to 1 quart water) overnight and I like the texture it gives. I always use hing now that I saw it on your Youtubes.
Antiji , is it possible to show the timer at the time of recording the whole vdo in your edited vdo-recipe so we can know the exact time taken at each step of recipe.
Manjulaji, I am used to making Southern Indian food. But I wanted to learn the Northern Indian cooking and I have prepared using recipes from other sources. It has been okay but not great. I am so happy that I found you. I am making this for dinner tonight. Vani
Manjula, you never cease to amaze me. This recipe is SOOOOOO GOOOODDDDD. You truly are an inspiration to me, and it is because of you that I am now a vegetarian.
I loved this, it was the best dal I’ve ever made! In case anybody is wondering, it works fine without a pressure cooker. I used an ordinary frying pan and it was about 10-15 minutes before the chana dal was soft. I also left the skin on the bottle gourd and it was lovely.
My family and I love this recipe! I am so glad you are doing videos. It gives me something to look forward to. You new recipes! Everyone I have tried is so delicious and my family loves them. Thanks so much. You are appreciated!!
Rachel
Bagi, if you cannot find hing, just omit it. The recipe will still taste good.
Hi, Thanks for the recipe… I cannot find hing in my place so is there any substitute for that?
“If you cannot find it, substitute asafoetida with two cloves of garlic, peeled and slivered. Substitute ¼ tsp asafoetida powder with ¼ garlic powder + ¼ onion powder.”
http://www.allfoodsnatural.com/condiments/spices/313-asafoetida.html
hi manjula aunty,
do we need to remove the seeds center portion of doodhi ………r use it as it is…
Vilekha, watch the video too. You will see that she does remove the seeds. The videos give more tips than just reading the recipe.
Sorry, I commented incorrectly. I was thinking of the Lauki Kheer recipe.
Hi can I add Moong ki Wadhi with lauki instead of chana dal
Pamela, sounds great.
Can we make this in coconut gravy?
Hi Kavita, It should taste good; I am not used to use much coconut in cooking.
Hello Aunty
We can use wet shredded coconut grind with red chilli powder alongwith some water and we can add that coconut paste at time of adding water, this will also give thickness to the recipe.
This was great. I like it spicy so I added more chili powder and chilies. I could find thae gourd so I used green squash.
The one thing I couldn’t do – get the dal tender (even after soaking for an hour) before the squash gets too soft. The second time I made it I added the squash about half way through the cooking process.
All I can say is Manjula rocks. The recipes are simple, quick, and fantastic!
Soak the dal in hot water. That will help.
u can even use oil and turmeric to cook any type of dal to get theml tender quickly…………..
I do it with moong dal instead of channa dal
hey,cool …looking nice…here is my slow cooker version of the same recipe…
http://richaskitchen.blogspot.com/2010/01/chana-dallentil-with-lauki.html
Hey Manjula, the recipe looks great. Do you think the Gord could be replaced with pumpkin or other types of Squash?
Looks good. I’m curious, are you not supposed to cook the amchoor powder much, is that why you add it at the end with the garam masala? Does cooking it change the flavor of it?
Thanks for the recipe..I always used to add coriander powder and never liked it..Now,I will try this as per your recipe…Looks great..
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