Lauki Chana Dal Recipe

Growing up in a North Indian household, lauki appeared on our table almost every week, and honestly, none of us kids were excited about it. My mom cracked the code the day she started pairing lauki with chana dal. Suddenly, the soft, sweet gourd had a hearty, nutty partner, and the whole bowl tasted like something you’d happily eat two helpings of. If you love my classic dal tadka, think of lauki chana dal as its slightly wholesome cousin, equally comforting, a little more filling, and packed with a full serving of vegetables.

This recipe is the one I cook on busy weeknights when I want something nourishing without babysitting the stove. The Instant Pot does most of the work; the tadka takes 4 minutes, and dinner is on the table in under 40 minutes of active working time.

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.

What Is Lauki Chana Dal?

Lauki chana dal is a traditional North Indian lentil curry that combines bottle gourd with split Bengal gram lentils in a tempered tomato-onion base. Lauki, also known as ghiya, doodhi, opo squash, or simply bottle gourd, is a mild, watery summer gourd prized in Ayurveda for its cooling, easy-to-digest properties.

Chana dal is the hulled and split version of black chickpeas (kala chana), and it brings a nutty, almost buttery depth that balances lauki’s delicate flavor.

Together, they create a dal that is richer than dal tadka, lighter than dal makhani, and uniquely textured. The lentils break down into a creamy gravy while the lauki cubes stay soft and jammy.

How To Make Lauki And Chana Dal

Preparation

Step 1: Wash 1 cup of chana dal with water 2-3 times until the water runs clear. Soak it in 3-4 cups of water for at least 20 minutes. In the meantime, prep the rest of the recipe. Peel the lauki with a vegetable peeler, slice it in half lengthwise, and scoop out any mature seeds from the center. Cube it into roughly ¾-inch pieces.

Cook The Dal

In An Instant Pot

Step 2: Press the SAUTE button on the Instant Pot. 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 light brown.

Step 4: Add the following ingredients and cook for 2-3 minutes until onions are nicely browned.

• 2 teaspoons chopped ginger
• 2 teaspoons chopped garlic
• 2 teaspoons 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.

• ½ teaspoon turmeric powder
• 1 teaspoon salt
• 1 and ½ cups of water

Step 7: Stir well.

Step 8: Close the Instant Pot‘s lid 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 time 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, then open the pot lid. The dal should be soft enough to mash between your fingers but still hold some shape, not mushy. The same goes for lauki.

Step 9: Add ½ teaspoon garam masala powder and 1 tablespoon 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, follow the recipe until the water is added to the pressure cooker over medium-high heat. Add 3 cups of water instead of 1 and ½ cups in the Instant Pot recipe. Cook under pressure 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 10: Heat 2 tablespoons of ghee in a small pan over medium-high heat. 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 11: Remove the pan from the heat. Add 1 teaspoon Kashmiri red chili powder.

Step 12: Then pour the tempering over the cooked dal immediately.

Step 13: Garnish with 2 tablespoons of chopped cilantro (and the tempering you saved) and serve hot.

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, when cooking the 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 change of taste.

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.

Storage suggestions

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.