About this lauki chana dal recipe

Lauki chana dal is a popular North Indian dish made from lauki (bottle gourd or dudhi) and chana dal (split chickpeas) cooked in a Punjabi style onion tomato masala and flavored with various Indian spices.

Recipe highlights –

• Punjabi-style lauki chana dal
• One-pot recipe, simple and easy to prepare
• Included instructions for pressure cooker and instant pot
• Light and nutritious
• Rich in protein and fiber

Lauki chana dal is very commonly made dish in Indian households, and is not only delicious but also nutritious due to the combination of vegetables and lentils. It is a great option for a weekday lunch or dinner.

How to prepare lauki chana dal?

To make this dal you need to first rinse the chana dal and soak it for 30 mins to 1 hour. The soaking is optional though and can be skipped if in a hurry. Just cook the dal for a bit longer in that case.

There are 2 options to cook this recipe –

1. Cook the dal and masala separately – You can either pressure cook the dal and lauki along with some water, salt and turmeric powder in a pressure cooker. Then cook the onion tomato masala separately in a pan and add the cooked dal and lauki to it. This method is slightly quicker since the masala can cook in parallel with the dal, but requires extra utensils.
2. One-pot method – If you prefer easy cleanup, go with the one-pot method, where the onion tomato masala is cooked right in a pressure cooker or an instant pot. Then the dal and lauki are added and the whole mixture is steamed together. The onions and tomatoes don’t need to be cooked as long for this method since they will be pressure cooked later anyway. This recipe is made using this method.

Cooking instructions – pressure cooker, instant pot & stovetop

You can make this lauki chana dal in pressure cooker or instant pot, and even on stove top. The cooking times vary slightly, and I have given the instructions for each method below –

1. Pressure cooker method

• Soak the chana dal for 30-60 mins.
• Prepare the onion tomato masala in the pressure cooker.
• Add the soaked chana dal and lauki to the pressure cooker along with 3 cups of water.
• Pressure cook for 4 whistles on medium-high heat.
• Let the steam release naturally before opening the pressure cooker.

2. Instant Pot method

• Soak the chana dal for 30-60 mins.
• Start the instant pot in saute mode and prepare the onion tomato masala.
• Then add the soaked chana dal and lauki to the instant pot along with 3 cups of water.
• Close the lid of the instant pot and set the valve to the ‘sealing’ position.
• Select the ‘manual’ or ‘pressure cook’ mode and cook for 12 minutes at high pressure.
• Let the pressure release naturally for 10 minutes, then manually release any remaining pressure.

3. Stove top Method

• Soak the chana dal for 1-2 hours.
• Prepare the onion tomato masala in a large pot.
• Then add the soaked chana dal and lauki along with 5 cups of water.
• Bring the mixture to a boil, then reduce the heat to low.
• Cover the pot with a lid and let it simmer for 45-60 minutes, or until the dal and lauki are tender. Stir occasionally to prevent sticking.

Nutritional info

Lauki chana dal is a healthy and nutritious meal that is a great addition to your daily diet. It is light, easy to digest and a very soothing and wholesome meal.

A 1 cup serving of lauki chana dal provides approximately 227 kcal along with roughly 38g carbohydrates, 8g protein, 6g fat and 13g fiber.

Bottle gourd or lauki is a rich source of vitamins and minerals such as Vitamin C, Vitamin B6, Potassium etc. The high water content in lauki keeps you hydrated, and the spices provide antioxidant benefits.

Chana dal or split chickpea is also a good source of plant-based protein, dietary fiber and essential minerals like iron, phosphorus, and zinc.

The dish is also low in calories and ideal for weight management and for diabetics, and is perfect for a balanced diet.

Servings suggestions

Lauki chana dal can be served with any Indian meal on the side of rice, chapati or any other Indian bread. It also goes well as a wet element along with dry Indian vegetable curries like aloo gobi, aloo beans etc.

You can also serve a simple side salad like kachumber salad, some raita or a dollop of plain yogurt for freshness and coolness. A tangy pickle or crunchy papad also complement the dish well.

To make lauki chana dal at home follow the detailed step by step recipe with photos posted below.

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Lauki Chana Dal Recipe

Lauki chana dal is a light & nutritious Punjabi dal made from bottle gourd & split chickpeas. Easy one-pot recipe full of protein and fiber.

4.93 from 122 votes

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Recipe Info

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4

Category Main Course

Cuisine Indian

Nutrition

Calories: 227kcal | Carbohydrates: 38g | Protein: 8g | Fat: 6g | Fiber: 13g

Equipment

Pressure Cooker

Instant Pot

Ingredients For Lauki Chana Dal Recipe

 

1x2x3x

• ▢ 1 Cup Chana Dal (Split Chickpeas)
• ▢ 2 Cups Lauki (Bottle Gourd) chopped
• ▢ 1 Medium Sized Onion finely chopped
• ▢ 2 Medium Sized Tomatoes finely chopped
• ▢ 1 Green Chilli finely chopped
• ▢ 1 Inch Piece of Ginger grated
• ▢ 1 Teaspoon Cumin Seeds (Jeera)
• ▢ 1/8 Teaspoon Heeng (Asafoetida)
• ▢ 1/2 Teaspoon Turmeric Powder (Haldi)
• ▢ 1/2 Teaspoon Red Chilli Powder
• ▢ 1/2 Teaspoon Coriander Powder (Dhaniya Powder)
• ▢ 1/2 Teaspoon Garam Masala
• ▢ 1/2 Teaspoon Salt
• ▢ 3 Cups Water
• ▢ 1 Tablespoon Cooking Oil

Step By Step Instructions for Lauki Chana Dal Recipe

 

1. Rinse the chana dal thoroughly and soak it in water for 30 mins to an hour. Then drain the water from the dal.
   1 Cup Chana Dal (Split Chickpeas)
   
2. If using instant pot, set it to saute mode.

   In a pressure cooker or instant pot, heat some oil. The add cumin seeds and heeng. Roast for a few seconds till the cumin seeds start to splutter.
   1 Teaspoon Cumin Seeds (Jeera), 1 Tablespoon Cooking Oil, 1/8 Teaspoon Heeng (Asafoetida)
   
3. Then add turmeric powder, red chilli powder, coriander powder, garam masala and salt.
   1/2 Teaspoon Turmeric Powder (Haldi), 1/2 Teaspoon Red Chilli Powder, 1/2 Teaspoon Coriander Powder (Dhaniya Powder), 1/2 Teaspoon Garam Masala, 1/2 Teaspoon Salt
   
4. Add finely chopped onions to the cooker along with grated ginger and finely chopped green chillies. Saute and cook for 2-4 minutes till the onions are roasted and turn golden brown.
   1 Medium Sized Onion, 1 Green Chilli, 1 Inch Piece of Ginger
   
5. Then add finely chopped tomatoes. Cook for 3-4 minutes they are cooked.
   2 Medium Sized Tomatoes
   
6. Then add the soaked and drained chana dal to the pressure cooker or instant pot.
   
7. Also add the chopped lauki to the mixture along with 3 cups of water.

   If cooking in an open pot on a stove top, use 5 cups of water.
   2 Cups Lauki (Bottle Gourd), 3 Cups Water
   
8. For pressure cooker – Pressure cook the dal for 4 whistles on medium-high heat. Let the pressure release naturally.

   For instant pot – Close the lid and set valve to sealing. Pressure cook for 12 minutes on high pressure. Let the pressure release naturally for 10 mins, then release it manually.

   For stovetop – Bring the mixture to a boil, then cover with a lid and simmer on low heat for 45-60 mins.
   
9. Lauki chana dal is ready. Optionally garnish with a few coriander leaves, and serve hot.
   

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