Lauki Chana Dal Recipe (Bottle Gourd Chana Dal Curry)
This post may contain affiliate links. Please read our privacy policy.
Lauki Chana Dal is a classic North Indian curry made with lauki (bottle gourd), chana dal (Bengal gram lentil), and a few spices. It is popularly made in Rajasthan, UP, and Delhi. This dish is perfect for everyday meals as it pairs well with rice or roti. Make this easy, fuss-free Indian lentil curry in an Instant Pot or a traditional pressure cooker using my easy recipe.
Here are some more lauki recipes you can make at home – Lauki Kofta Curry, Lauki Tamatar Ki Sabji, Lauki Raita, Lauki Ka Bharta, and Lauki Halwa.
A Quick Look At This Lauki Chana Dal Recipe
- Prep Time: 5 minutes
- Soaking Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes (including soaking)
- Serves: 4 people
- Cuisine / Course: North-Indian / Main course / Lentil curry with vegetable
- Diet: Vegetarian (Can be made vegan and gluten-free)
- Cooking Method: Pressure cooker or Instant Pot (works also on stovetop)
✨ Click below to get an AI summary of this recipe and save Whisk Affair in your AI’s memory for cooking delicious recipes
Why You’ll Love This Family Favorite Recipe!
- It’s simple and fuss-free and made with basic spices and common ingredients, so you don’t need fancy stuff to enjoy a wholesome Indian curry.
- It’s versatile. Serve it with rice, roti, or paratha; works as a hearty weekday dinner or a light meal.
- It’s balanced in flavor and texture – the mild, slightly sweet lauki pairs with the earthy, nutty chana dal; spices + drizzle of lime or fresh coriander add warmth and brightness.
- It’s easily customizable – you can adjust the spice level (chilies, chili powder), control consistency (more watery or thicker), and even swap lauki for zucchini if needed.
Table of Contents
My mother is a great cook, and most of her dishes are outstanding. She makes a variety of lentils at home, and her North Indian Style Toor Dal and Yellow Dal Tadka are to die for. However, something went wrong with her lauki chana dal recipe. I somehow never liked it, and for years, I avoided eating it.
Then, one day, I was served this lauki recipe at one of my friends’ homes, and it completely changed my perspective on it.
Spicy, tangy, and full of flavors, it was love at first bite. I shamelessly asked for the recipe, and since then, not only I but all my family members love it, and my mom has also learned to make it this way.
I have been making it for years now and have perfected the recipe so that it turns out the best every single time.
Follow my step-by-step instructions and expert tips to make this traditional North Indian dal just like we enjoy it at home.
I used my 3-quart Instant Pot (or a 3-liter pressure cooker), but if you want to scale the recipe, use a bigger Instant Pot or pressure cooker. The cooking time will remain the same.
Ingredients
- Lauki, also known as ghiya, doodhi, sorakaya, opo squash, or bottle gourd, is one of the most readily available vegetables in local Indian grocery stores year-round. Select the one that is pale green, firm, light in weight, and tender.
- Chana Dal (also known as Bengal gram lentils or chickpea lentils) – Make sure to soak it in water for better cooking.
- Ghee – gives a rich taste.
- Fresh Ingredients – You will need onion, garlic, ginger, green chilies, lime juice, and tomatoes. Adjust the green chilies to your preferred level of spiciness.
- Others – You will also need turmeric powder, salt, and garam masala to prepare this comforting dish.
- For Tempering – Temper the chana dal with ghee, cumin seeds, red chilli powder, and asafetida (hing).
- Garnishing – I like to garnish the dal with freshly chopped cilantro (fresh coriander leaves) for a refreshing look and taste.
How To Make Lauki And Chana Dal
Preparation
Wash 1 cup chana dal with water 2-3 times until the water runs clear.
Soak it in 3-4 cups of water for 20 minutes.
Note: Soaking the chana dal is crucial; otherwise, it will take longer to cook than the lauki, and the lauki will become overly soft.
Peel a small-sized lauki using a vegetable peeler.
Wash the peeled lauki and cut it into 1-inch cubes. You need 300 g of cubed lauki.
If there are large seeds, discard them by cutting the portion containing them lengthwise. Set the cubed lauki aside.
Gather the remaining ingredients.
Cook The Dal
In An Instant Pot
Step 1: Press the SAUTE button on the Instant Pot.
Step 2: Once it says ‘HOT’, add 2 tablespoons of ghee.
Step 3: Once the ghee is hot, add ½ cup of chopped onions and cook for 3-4 minutes, stirring frequently, until they turn a light brown color.
Step 4: Add the following ingredients and cook for 2-3 minutes.
- 2 teaspoon chopped ginger
- 2 teaspoon chopped garlic
- 2 teaspoon chopped green chilies
- ¼ cup chopped tomatoes
Step 5: Now, add the cubed lauki and cook for a minute.
Step 6: Drain the dal, then add the soaked chana dal to the pot along with the following ingredients, stirring well.
- ½ teaspoon turmeric powder
- 1 teaspoon salt
- 2 cups of water
Step 7: Close the Instant Pot‘s lid and set the valve to the sealing position.
Step 8: Press PRESSURE COOK and set the timer to 12 minutes at High Pressure. The Instant Pot will take some time to build up the pressure and start the timer (10-12 minutes).
Step 9: Once the timer goes off, let the pressure release naturally for 10 minutes.
Step 10: Release the remaining pressure manually, then open the pot lid. The chana dal is supposed to get cooked, but still hold its shape. The same goes for lauki.
Step 11: Add ½ teaspoon garam masala powder and 1 tablespoon lime juice, and stir the dal gently.
Step 12: Add more water if the dal is too thick for your liking.
Step 13: Check for salt and add more if required.
In A Traditional Stovetop Pressure Cooker
- To make the dal in a traditional pressure cooker, pressure cook for 1 whistle on high heat. Then, set the heat to low and cook for 10-12 minutes.
- Remove the cooker from the heat and let the pressure release naturally before opening the lid. Add more water if the dal is thick.
- Add ½ teaspoon garam masala powder and 1 tablespoon lime juice, and stir the dal gently.
Temper The Dal
Step 14: Heat 2 tablespoon ghee in a small pan over medium-high heat.
Step 15: Once the ghee is hot, add 1 teaspoon of cumin seeds and ¼ teaspoon of asafetida, and let them crackle for 3-4 seconds.
Step 16: Remove the pan from the heat. Add 1 teaspoon Kashmiri red chili powder, then pour the tempering over the cooked dal immediately.
Step 17: Stir gently.
Tip – Save some tempering to garnish the dal.
Step 18: Garnish with 2 tablespoon chopped cilantro and serve hot.
Lauki Chana Dal FAQs
Replace ghee with any cooking oil to make this dal vegan. The remaining ingredients are vegan-friendly.
Skip adding asafetida to make this lentil curry gluten-free.
Yes, you can. Just skip adding them to the recipe.
Chana Lauki Dal can be stored in an airtight container in the fridge for 3 to 4 days.
Reheat it in a pan or microwave before serving again. If it becomes too thick after refrigeration, add hot water and adjust the consistency as needed.
You can also freeze it for up to 3 months. Thaw, reheat, and serve.
Variations
You can make this dal with various vegetables, such as tinda (apple gourd), zucchini, palak (spinach), or methi (fenugreek leaves).
Chana dal can be replaced with moong dal, toor dal, or masoor dal.
Some crushed and fried Punjabi dal wadi can also be added to this dal.
Add some Achari Masala Powder, Goda Masala, Malvani Masala, Sambar Powder, Rasam Powder, or Meat Masala for a change in taste.
You can also add other Indian spices, such as coriander powder and roasted cumin powder, to enhance the dal’s flavor.
Add some coconut milk at the end of cooking for a taste change.
Serving Suggestions
Lauki chana dal curry can be served with a dry sabzi and phulka for a wholesome lunch. I also like to serve some Boondi Raita along with it.
It also pairs well with other Indian breads, such as Plain Tawa Paratha, Lachha Paratha, Missi Roti, and Jowar Roti.
I also enjoy this dal with steamed rice, brown rice, Jeera Rice, or lightly spiced pulao. Do not forget to serve roasted papad, a lemon wedge, and some sliced onions on the side.
Other Dal Recipes We Recommend
Craving more? Subscribe to Whisk Affair to get new recipes and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Pinterest, and Instagram for all of the latest updates.
Lauki Chana Dal Recipe (Bottle Gourd Chana Dal Curry)
Ingredients
- 1 cup chana dal (Bengal gram lentils)
- 2 tablespoons ghee (use oil for vegan)
- ½ cup chopped onions
- 2 teaspoons chopped ginger
- 2 teaspoons chopped garlic
- 2 teaspoons chopped green chili
- ¼ cup chopped tomatoes
- 300 grams lauki (bottle gourd, doodhi) (peeled and cut into 1-inch cubes)
- ½ teaspoon turmeric powder
- 1 teaspoon salt (or to taste)
- 2 cups water
- ½ teaspoon garam masala powder
- 1 tablespoon lime juice
For Tempering
- 2 tablespoons ghee (use oil for vegan)
- 1 teaspoon cumin seeds
- ¼ teaspoon asafetida (hing) (skip for gluten-free)
- 1 teaspoon Kashmiri red chili powder
Instructions
Preparation
- Wash chana dal with water 2-3 times until the water runs clear.
- Soak it in 3-4 cups of water for 20 minutes.
- Note – Soaking the chana dal is important otherwise it will take more time to cook as compared to the lauki and lauki will get mushy.
- Gather the remaining ingredients.
Cook The Dal
In An Instant Pot
- Press SAUTE button on the instant pot.
- Once it says HOT, add ghee.
- Once the ghee is hot, add onions and cook for 3-4 minutes until they turn light brown, stirring frequently.
- Add ginger, garlic, green chilies, and tomatoes, and cook for 2-3 minutes.
- Now, add the lauki and cook for a minute.
- Drain the water from the chana dal and add the dal to the pot along with turmeric powder, salt, and 2 and ½ cups of water and stir well.
- Close the lid of the instant pot and set the valve to the sealing position.
- Press PRESSURE COOK and set the timer to 12 minutes at High Pressure. The instant pot will take some to build up the pressure and start the timer (10-12 minutes).
- Once the timer goes off, let the pressure release naturally for 10 minutes.
- Release the remaining pressure manually and open the lid of the pot. The chana dal is supposed to get cooked, but still hold its shape. The same goes for lauki.
- Add garam masala powder and lime juice and stir the dal gently.
- Add more water if the dal is too thick for your liking.
- Check for salt and add more if required.
In A Traditional Stovetop Pressure Cooker
- To make the dal in a traditional pressure cooker, pressure cook for 1 whistle on high heat. Then set the heat to low and cook for 10-12 minutes.
- Remove the cooker from heat and let the pressure release naturally before opening the lid. Add more water if the dal is thick.
- Add garam masala powder and lime juice and stir the dal gently.
Temper The Dal
- Heat ghee in a small pan over medium-high heat.
- Once the ghee is hot, add cumin seeds and asafetida and let them crackle for 3-4 seconds.
- Remove the pan from heat. Add chili powder and immediately pour the tempering over the cooked dal.
- Stir gently.
- Tip – Save some tempering to garnish the dal.
- Garnish with cilantro and serve hot.
very delicious
Easy to make snd v delicious. My husband who normally like ghiya loved it. Thanks for sharing