Lauki Chana Dal is a simple nutritious curry made with bottle gourd and bengal gram lentils. This is a North Indian or Punjabi style preparation for this curry made in a pressure cooker. Lauki Chana Dal is perfect to enjoy with roti or rice!

Lauki Chana Dal served in a black plate with roti, onions and lime.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

There are few curries that combine the goodness of both lentils and vegetables. This Lauki Chana Dal is one if them. Lauki Chana Dal is a perfect weekday curry that you can make in just 30 minutes in a pressure cooker or instant pot.

I always like to add veggies when making any lentils such as Spinach Dal, Kale Chana Dal and Sambar. It makes it a one-pot meal and adds so much more nutrition.

I have shared recipe for Turai, Lauki Curry & Chana Dal made in a pressure cooker before. Do check them out!

What is Lauki?

Lauki is the Hindi name for Bottle Gourd, which is a popular vegetable in many countries. Here are a few names I could find for bottle gourd:

  • Bottle Gourd (the obvious)
  • Cucuzza (the Italian name)
  • Opo Squash or Opu Squash (the Asian name)
  • Calabash (another Asian name)
  • Lauki (the Indian name)
  • Dudhi (another Indian name)
  • Ghiya (another Indian name)
  • Sorakaya (another Indian name)
  • Long Melon

I am always amazed to find the similarities in cooking in various countries. Don’t forget to check out the Lauki Curry, Lauki Kofta and this Lauki Raita recipe made in the pressure cooker.

Health Benefits of Lauki & Chana Dal

Bottle Gourd has high fiber content, and helps cure acidity, indigestion and constipation. Chana dal (also known as split chickpeas or bengal gram) is good for diabetics due to its low glycemic index. It is also rich in protein, which makes it a great addition to a vegetarian diet.

How to prepare bottle gourd for cooking?

  • When buying bottle gourd, choose ones that are pale green in color, firm, light in weight and slender. The flesh should not be soft when pressed.
  • Wash the bottle gourd and slice the top and bottom portion where the stem is there. Discard the stems.
  • Using a knife or peeler, remove the skin of the bottle gourd.
  • Cut the peeled bottle gourd into 4 pieces lengthwise.
  • If there are large seeds, then discard them by cutting the portion with the seeds lengthwise.
  • Cut into half inch pieces for this curry.

How to make Lauki Chana Dal in Pressure Cooker?

  • One pre-step for this recipe is soaking the chana dal for 30 minutes or up to 2 hours. This is required as Chana Dal takes longer to cook compared to lauki.
  • Now let’s start with preparing the ingredients. We need very basic ingredients such as onions, tomatoes, ginger, garlic and spices for this curry.  We want to cut the lauki into a bit large pieces, so that they cook well with the dal and do not turn to mush.
  • We will start with heating the pressure cooker or instant pot on sauté mode. Add oil and cumin seeds. When the cumin seeds start to change color, add onions, ginger, garlic and green chillies. Saute for couple of minutes.
  • Then add in the chopped tomatoes, spices and salt. Stir well.
  • Now add the Chana Dal and chopped lauki. Then add water and mix it all. We add less water when cooking this curry, as lauki has high water content.
Saute onions in instant pot to make Lauki Chana Dal
Add lauki (bottle gourd) and Chana Dal (split chickpeas) to make Lauki Chana Dal in instant pot
Add tomatoes and spices to make Lauki Chana Dal in pressure cooker
Add water and stir to make Lauki Chana Dal in pressure cooker
  • Now we are ready to pressure cook the curry. Cook at high pressure for 8 minutes. Then do a 10 minute NPR, which means let the pressure naturally for 10 minutes, then manually release the pressure.
  • If using a stovetop pressure cooker, cook on medium-high heat for 2-3 whistles.
  • Add the lime juice and stir the curry. Garnish with cilantro.
Lauki Chana Dal cooked in instant pot and garnished with cilantro

Adding lime juice elevates the taste to a while new level. I highly recommend it.

Lauki Chana Dal served in a bowl with cilantro sprinkled on the side

We love to eat this Lauki Chana Dal with roti and a side of yogurt or raita.

Lauki Chana Dal served with roti and onions, lime.

Try this Lauki Chana Dal and let me know how it turned out.

If you are looking for more punjabi recipes, check out the below recipes: 

4.89 from 27 votes

Lauki Chana Dal Recipe – Pressure Cooker

Lauki Chana Dal is a simple nutritious curry made with bottle gourd and bengal gram lentils. This is a North Indian or Punjabi style preparation for this curry made in a pressure cooker.
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4


  • 1 cup Split Chickpeas (Chana dal)
  • 2 cups Water, for soaking
  • 1 tablespoon Oil
  • 1 teaspoon Cumin seeds (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 (Lauki) , peeled and cut into 1/2 inch pieces (more prep details in the post)
  • 1 cup Water, for cooking
  • 1 tablespoon Lime juice
  • Cilantro, to garnish



  • 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. 


Make it less spicy: Skip the green chili and reduce red chili powder. 
Which Green chili to use? I typically use Thai, Birdeye or Serrano Chili Pepper in my recipes. Don’t forget to adjust to your taste. 
Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker.


Calories: 234kcalCarbohydrates: 36gProtein: 13gFat: 4gSodium: 641mgPotassium: 614mgFiber: 16gSugar: 4gVitamin A: 430IUVitamin C: 13.8mgCalcium: 48mgIron: 4.4mg

Additional Info

Course: Main Course
Cuisine: Indian
Diet: Gluten-free, Nut-free, Vegan
Tried this recipe?Mention @pipingpotcurry or tag #pipingpotcurry!

About Meeta

I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. My passion is to share easy, healthy, and wholesome recipes made using Instant Pot & Air Fryer, that are well tested, so you can cook with confidence.

You May Also Like

Get new recipes sent to your inbox!
Don't miss out! Subscribe and get all the new recipes first.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. Just now I became ur new subscriber, felt very inspired to cook Quick, Healthy Food in Instant Pot. Thank you so much for sharing, plz continue to share such to make our life easier—— u r a life saver 👍

    1. Hi Ayesha – Zucchini cooks very quickly, while chana dal takes longer to cook. So I would suggest to add it after pressure cooking the dal. Chop the zucchini into small pieces, add it and put the dal on sauté mode for about 5-7 minutes until the zucchini is tender.

    1. Hi Vatsal – You can use toor dal and I think it will taste great, but it will not hold it’s shape, as we are pressure cooking for 8 minutes.

  2. Hi Meeta,

    Thanks for this simple yet delicious recipe. Can it be put in the freezer for consumption after a week or 2?

    1. Hi Viraj – Glad you enjoyed the dal. I think this recipe will freeze really well. You can cool it down and store in an airtight container for up to 2-3 months in the freezer.

      1. Thank you so much..!! Its perfect nd texture is amazing..!! Both my kids ate w/o much fuss which is a big win 🙂 Thank you