Lauki Chana Dal

lauki_chana_dal -

A lot of people in general are not so very fond of lauki (bottle gourd) but those who start eating it, love it eventually. It’s a very light veggie, good for stomach.

It can be used in many ways, here is a dal recipe using bottle gourd, split Bengal gram with onion tomato tempering. Full of nice flavors.

Step-by-Step Easy & Quick Recipe –

Prep Time           Cook Time                Total Time                    Yields

20 mins                    25 mins                     45 mins                     3-4 Serving


Chana Dal (yellow gram) – 1 cup

Bottle gourd (lauki) – 1 ½ cup (peeled & diced)

Onion – large 1 (finely chopped)

Ginger – ½ teaspoon

Garlic – ¼ teaspoon

Tomato – medium 2 (grated – without skin or pureed)

Green chili – 1 (finely chopped)

Green coriander – 3 tablespoons

Salt per taste

Cumin seeds – ½ teaspoon

Asafetida – 1 pinch

Turmeric powder – ¼ teaspoon

Coriander powder – ¼ teaspoon

Red chili powder – ¼ teaspoon

Garam masala – ¼ teaspoon

Ghee (clarified butter) – 2 tablespoons

Oil – 1 ½ tablespoon



  • Wash and soak dal for 1 hour. Now pressure-cook dal with salt, turmeric powder, ginger & garlic. After one whistle, take off heat and add diced bottle gourd (lauki). Now give it another whistle and take off heat but open the lid only after all the pressure is settled. The dal should be soft but yet the grains should look firm.
  • Heat oil in a pan and add onion & green chili and fry till they turn golden brown. Now add tomato puree, coriander powder & garam masala powder. Fry till oil separates from masala. Now mix this masala to the boiled dal. Mix well.
  • Take a small pan and add ghee, asafetida & balance cumin seeds, when they splitter & get aromatic, add red chili powder. Don’t let it burn. Mix with the dal. Garnish with green coriander.

Note: This dal can be served with roti, chapatti, parantha or rice. Enjoy!

Happy Cooking!!

picture courtesy: pic)

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