Lauki Chana Dal
This is a comforting Lauki Chana Dal, a hearty Indian lentil stew made with bottle gourd and split chickpeas. It's a nourishing one-pot meal that's simple to put together for dinner.
Cook: 45 min · Serves 4 · Difficulty: Easy · Categories: Indian, Quick Meal
Why this is good to eat
This dal is packed with plant-based protein from the chana dal, which helps keep you feeling full. The bottle gourd adds good fiber and essential vitamins, making it a wholesome and satisfying dish. It's naturally low in fat and cholesterol, contributing to a balanced diet.
Ingredients
- 1.5 cups chana dal (split chickpeas)
- 0.5 large lauki (bottle gourd), about 400 grams
- 2 medium tomatoes
- 1 medium onion
- 4 cloves garlic
- 1 inch ginger
- 2 green chilies
- 2 tablespoons ghee or vegetable oil
- 1 teaspoon cumin seeds
- 0.5 teaspoon asafoetida (hing)
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1.5 teaspoons coriander powder
- 0.5 teaspoon garam masala
- 1.5 teaspoons salt, or to taste
- 4 cups water
- 0.25 cup fresh cilantro leaves
Instructions
- Wash 1.5 cups chana dal thoroughly under running water. Place the washed dal in a bowl, add enough fresh water to cover it by several inches, and let it soak for at least 30 minutes.
- While the dal is soaking, peel the skin from 0.5 large lauki (bottle gourd) and remove any large seeds. Cut the lauki into 1.5-inch pieces. Chop 2 medium tomatoes, 1 medium onion, 4 cloves garlic, and 1 inch ginger into small pieces. Slice 2 green chilies.
- Drain the soaked chana dal and set aside. Heat 2 tablespoons ghee or vegetable oil in a pressure cooker over medium heat.
- Add 1 teaspoon cumin seeds to the hot oil and let them splutter for a few seconds. Then add 0.5 teaspoon asafoetida (hing) and cook for 5 seconds.
- Add the chopped 1 medium onion and cook, stirring occasionally, until it turns light golden brown, about 5-7 minutes.
- Add the chopped 4 cloves garlic and 1 inch ginger, and sliced 2 green chilies. Cook for 2 minutes until fragrant, stirring constantly.
- Add the chopped 2 medium tomatoes, 0.5 teaspoon turmeric powder, 1 teaspoon red chili powder, 1.5 teaspoons coriander powder, and 0.5 teaspoon garam masala. Cook for 5-7 minutes, mashing the tomatoes with the back of your spoon, until the spices are well cooked and the oil starts to separate from the mixture.
- Add the drained 1.5 cups chana dal and the 0.5 large lauki pieces to the pressure cooker. Stir well to combine everything with the spices.
- Pour in 4 cups water and add 1.5 teaspoons salt. Stir thoroughly. Close the pressure cooker lid.
- Cook on high heat until the pressure cooker gives 4 whistles (approximately 15-18 minutes on Instant Pot, set to high pressure with natural release). Once done, turn off the heat and let the pressure release naturally.
- Once the pressure has fully released, open the lid. Gently mash a few pieces of dal with the back of a spoon to thicken the consistency slightly, if desired. Check for salt and adjust if needed.
- Transfer the Lauki Chana Dal to a serving bowl. Garnish with 0.25 cup fresh cilantro leaves.
Frequently Asked Questions
How do I make Lauki Chana Dal?
You start by soaking chana dal and chopping vegetables. Then, you make a fragrant spiced onion-tomato base in a pressure cooker. Add the dal, lauki, water, and salt, then pressure cook until tender. Finish by adjusting consistency and garnishing with fresh cilantro.
How long does it take to make this recipe?
The prep time is about 15 minutes, not including the dal soaking time, and the cook time is around 45 minutes, mostly hands-off with the pressure cooker. This makes for a total time of about 1 hour.
How many servings does this recipe make?
This recipe is designed to make exactly 4 generous servings. You can easily scale the ingredients up or down if you need to serve more or fewer people, adjusting cooking times accordingly.
Is this recipe vegetarian?
Yes, this Lauki Chana Dal is 100% vegetarian. It uses chana dal, bottle gourd, tomatoes, onions, and common Indian spices, cooked in ghee or vegetable oil, making it suitable for a lacto-vegetarian diet.
Can I make this ahead of time?
Absolutely, this dal tastes even better the next day as the flavors meld. You can store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if it's too thick.