About Lauki Chana Dal
Lauki chana dal is a quick and easy Punjabi curry that I like to make regularly. Sometimes I also like to make the sabzi with Punjabi wadis instead of chana dal. To make this recipe, soak the chana dal for a while before cooking it to allow it to soften properly. I prefer to make lauki chana dal in a pressure cooker but you can also make it in a pan or instant pot adding water as required. Like most curries, this dish can be customized to suit your taste. If you are a spice lover like me then feel free to add a few extra green chilies for some heat and if you don’t like spice then skip the chilies altogether. In addition, if you don’t have bottle gourd then this recipe can be made with zucchini instead. I always try to make my meals as nutritious as possible so lauki and spinach are my healthy go-to veggies because they cook quickly and are easy to find. Most of the time when I cook with lauki I always have leftovers so I like to make Lauki Kofta and Lauki Curry. Lauki chana dal sabzi can be served alongside roti or paratha.
How to Make Lauki Chana Dal
- Rinse and soak ¼ cup of chana dal (bengal gram or split and hulled black chickpeas) for at least 45 minutes to 1 hour. Drain the water and keep the lentils aside. 2. Heat 1.5 to 2 tablespoons of oil in a 2 litre stovetop pressure cooker. Crackle ½ to ¾ teaspoon of cumin seeds. Use any neutral flavored oil. You can also use ghee instead of oil.
- Add 1 medium-sized onion finely chopped onion (about ½ cup chopped onions) and saute stirring often until they become translucent.
- Add 1 inch of finely chopped ginger, 1 chopped green chili and saute for 10 to 15 seconds.
- Now add 2 medium-sized finely chopped tomatoes (about 1 cup finely chopped tomatoes).
- Add ¼ teaspoon of turmeric, ¼ teaspoon of red chili powder, ½ teaspoon of garam masala powder and a pinch of asafoetida (hing). Continue to stir and saute until the tomatoes soften. 7. The oil will start to release from the onion-tomato masala. 8. Add ¼ cup of chana dal, 1.5 to 2 cups of peeled and chopped lauki (bottle gourd) and salt as required. Note: Keep in mind that lauki should not taste bitter. If it tastes bitter then please discard it. 9. Stir and mix very well. 10. Then pour ½ to ¾ cups of water into the pressure cooker and stir.
- Cover the pressure cooker with the lid and cook for 4 to 5 whistles on high heat. If there is a lot of liquid in the sabzi, then simmer it without the lid to allow the liquids to dry. The curry should have a medium consistency. Once the pressure drops on its own in the cooker, then only remove the lid. Add the coriander leaves and stir. Alternatively, you can garnish the curry with 1 to 1.5 tablespoons of coriander leaves. You can add more coriander leaves if you prefer. Serve lauki chana dal sabzi hot or warm with roti or paratha.
Expert Tips for Lauki Chana Dal
Chana dal: It is also known as bengal gram or black chickpea lentils. They are a type of legume. For the best results when cooking, soak chana dal for at least 30 minutes in water. This will allow the lentils to absorb water and help them to cook faster. Make sure you rinse the lentils before cooking. Also try to use unpolished lentils for best taste and nutrition. They should be in their shelf life and not rancid or aged. Zucchini: Bottle gourd is usually used in this dish. However, it can also be swapped with zucchini. Both vegetables have a similar neutral taste, are healthy and add body to the curry.Green chilies: I always like to add some kick to this curry by adding green chilies. I chop them up finely and saute them with ginger before adding the chana dal. This makes the curry even more warming and comforting but, of course if you don’t want a spicy curry then skip the chilies.Cooking: In this recipe I have prepared the lauki chana dal in a stovetop pressure cooker but feel free to cook it in an instant pot or pan instead. Just remember to add water as needed. All of these methods result in a mouth-watering lauki chana dal!
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Dhaba Style Matar Paneer Chana Masala Recipe Jain Palak Paneer Sweet And Sour Vegetables This Lauki Chana Dal post is from the archives (December 2013) and has been republished and updated on 11 September 2021.
title: “Lauki Chana Dal Dudhi Chana Dal " ShowToc: true date: “2024-09-25” author: “Bernice Aller”
About Lauki Chana Dal
Lauki chana dal is a quick and easy Punjabi curry that I like to make regularly. Sometimes I also like to make the sabzi with Punjabi wadis instead of chana dal. To make this recipe, soak the chana dal for a while before cooking it to allow it to soften properly. I prefer to make lauki chana dal in a pressure cooker but you can also make it in a pan or instant pot adding water as required. Like most curries, this dish can be customized to suit your taste. If you are a spice lover like me then feel free to add a few extra green chilies for some heat and if you don’t like spice then skip the chilies altogether. In addition, if you don’t have bottle gourd then this recipe can be made with zucchini instead. I always try to make my meals as nutritious as possible so lauki and spinach are my healthy go-to veggies because they cook quickly and are easy to find. Most of the time when I cook with lauki I always have leftovers so I like to make Lauki Kofta and Lauki Curry. Lauki chana dal sabzi can be served alongside roti or paratha.
How to Make Lauki Chana Dal
- Rinse and soak ¼ cup of chana dal (bengal gram or split and hulled black chickpeas) for at least 45 minutes to 1 hour. Drain the water and keep the lentils aside. 2. Heat 1.5 to 2 tablespoons of oil in a 2 litre stovetop pressure cooker. Crackle ½ to ¾ teaspoon of cumin seeds. Use any neutral flavored oil. You can also use ghee instead of oil.
- Add 1 medium-sized onion finely chopped onion (about ½ cup chopped onions) and saute stirring often until they become translucent.
- Add 1 inch of finely chopped ginger, 1 chopped green chili and saute for 10 to 15 seconds.
- Now add 2 medium-sized finely chopped tomatoes (about 1 cup finely chopped tomatoes).
- Add ¼ teaspoon of turmeric, ¼ teaspoon of red chili powder, ½ teaspoon of garam masala powder and a pinch of asafoetida (hing). Continue to stir and saute until the tomatoes soften. 7. The oil will start to release from the onion-tomato masala. 8. Add ¼ cup of chana dal, 1.5 to 2 cups of peeled and chopped lauki (bottle gourd) and salt as required. Note: Keep in mind that lauki should not taste bitter. If it tastes bitter then please discard it. 9. Stir and mix very well. 10. Then pour ½ to ¾ cups of water into the pressure cooker and stir.
- Cover the pressure cooker with the lid and cook for 4 to 5 whistles on high heat. If there is a lot of liquid in the sabzi, then simmer it without the lid to allow the liquids to dry. The curry should have a medium consistency. Once the pressure drops on its own in the cooker, then only remove the lid. Add the coriander leaves and stir. Alternatively, you can garnish the curry with 1 to 1.5 tablespoons of coriander leaves. You can add more coriander leaves if you prefer. Serve lauki chana dal sabzi hot or warm with roti or paratha.
Expert Tips for Lauki Chana Dal
Chana dal: It is also known as bengal gram or black chickpea lentils. They are a type of legume. For the best results when cooking, soak chana dal for at least 30 minutes in water. This will allow the lentils to absorb water and help them to cook faster. Make sure you rinse the lentils before cooking. Also try to use unpolished lentils for best taste and nutrition. They should be in their shelf life and not rancid or aged. Zucchini: Bottle gourd is usually used in this dish. However, it can also be swapped with zucchini. Both vegetables have a similar neutral taste, are healthy and add body to the curry.Green chilies: I always like to add some kick to this curry by adding green chilies. I chop them up finely and saute them with ginger before adding the chana dal. This makes the curry even more warming and comforting but, of course if you don’t want a spicy curry then skip the chilies.Cooking: In this recipe I have prepared the lauki chana dal in a stovetop pressure cooker but feel free to cook it in an instant pot or pan instead. Just remember to add water as needed. All of these methods result in a mouth-watering lauki chana dal!
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Dhaba Style Matar Paneer Chana Masala Recipe Jain Palak Paneer Sweet And Sour Vegetables This Lauki Chana Dal post is from the archives (December 2013) and has been republished and updated on 11 September 2021.
