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!
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.
- 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.
Adding lime juice elevates the taste to a while new level. I highly recommend it.
We love to eat this Lauki Chana Dal with roti and a side of yogurt or raita.
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:
Lauki Chana Dal Recipe – Pressure Cooker
Ingredients
- 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
Spices
- 1/2 teaspoon Ground Turmeric (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.
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 👍
Hi Sanjana – Thank you for subscribing. Hope you enjoy the recipes!
If you use zucchini instead of lauki, how many whistles?
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.
Hi,
Can we use Toor daal instead of chana daal in the receipe?
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.
I never thought that a Lauki curry can taste so good.
Thanks for the receipe.
Hi Meeta,
Thanks for this simple yet delicious recipe. Can it be put in the freezer for consumption after a week or 2?
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.
Hello..how many grams is a medium lauki?
Hello Div – I would say about 500gms for 1 medium Lauki. Hope you enjoy the curry!
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
Hi – So happy to hear that. Thank you for sharing it back 🙂
Came out very good! Thank you for sharing your recipe!
Hi Pravina – So happy to hear that. Thank you for sharing 🙂
Came out well.thanks for sharing.
Hi – So happy to hear that. Thank you for sharing it 🙂
Let us know to learn lauki in English how to make the lauki or bottle gourd barfi. Which is very famous in India. Lauki (bottle gourd) barfi is the same as the lauki halwa. Lauki In English | Loki in english | Bottle gourd recipes|