Lauki Chana Dal
on Mar 18, 2025, Updated Apr 21, 2025
Lauki Chana Dal is a delicious and nutritious combination of lauki (bottle gourd), chana dal (Bengal gram lentil), and a few spices. Make this Indian lentil curry in an instant pot or a traditional pressure cooker for your everyday meals (vegetarian, can be easily made vegan and gluten-free).
Here are some more lauki recipes you can make at home – Lauki Kofta Curry, Lauki Raita, Lauki Ka Bharta, and Lauki Halwa.
My mother is a great cook, and most of her dishes are outstanding. 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 friend’s home, and it changed my entire perspective towards this wonderful recipe.
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. Do try my recipe and let me know how you liked it.
About Lauki Chana Dal
Lauki Chana Dal is a popular North Indian lentil curry prepared with lauki (bottle gourd), chana dal (Bengal gram lentil), and a few everyday spices.
It is a great recipe to make in summer, as the bottle gourd provides the much-needed hydration due to its high water content, and chana dal provides the protein that keeps you full for longer.
This easy, fuss-free lentil curry can be made in an instant pot or a traditional stovetop pressure cooker.
This lauki chana dal recipe is vegetarian and can be easily made vegan and gluten-free.
It can also be easily doubled or tripled. 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, or bottle gourd is one of those vegetables easily available in the local Indian grocery store throughout the year. Pick up the one that is pale green in color, firm, light in weight, and tender with fewer seeds.
Chana Dal (Bengal gram lentils, chickpea lentils) is high in protein. Make sure to soak it in water for better cooking.
Ghee – I prefer to prepare this dal ghee for a richer taste. If you want the recipe to be vegan, you can use oil instead.
Others – You will also need turmeric powder, salt, onion, garlic, ginger, green chilies, lime juice, garam masala powder, and tomatoes to make this comforting dish.
Adjust the green chillies as per your taste.
For Tempering – Temper the chana dal with ghee, cumin seeds, red chilli powder, and asafetida (hing). You can avoid adding asafetida to make it gluten-free.
I also like to garnish it with freshly chopped cilantro (fresh coriander leaves) for a refreshing taste.
How To Make Lauki 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 important; otherwise, it will take longer to cook than the lauki, and the lauki will get mushy.
Peel a small-sized lauki using a vegetable peeler.
Wash the peeled lauki and cut it into 1-inch cubes. You need 10.5 oz (300 g) of cubed lauki.
If there are large seeds, discard them by cutting the portion with the seeds lengthwise. Set the cubed lauki aside.
Gather the remaining ingredients.
Cook The Dal
In An Instant Pot
Press the SAUTE button on the instant pot.
Once it says HOT, add 2 tablespoon ghee.
Once the ghee is hot, add ½ cup chopped onions and cook for 3-4 minutes until they turn light brown, stirring frequently.
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
Now, add the cubed lauki and cook for a minute.
Drain the water from the dal and add the soaked chana dal to the pot along with the following ingredients and stir well.
- ½ teaspoon turmeric powder
- 1 teaspoon salt
- 2 and ½ cups of water
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 and open the lid of the pot.
Add ½ teaspoon garam masala powder and 1 tablespoon lime juice and stir the dal gently.
Add more water if the dal is thick.
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 ½ teaspoon garam masala powder and 1 tablespoon lime juice and stir the dal gently.
Temper The Dal
Heat 2 tablespoon ghee in a small pan over medium-high heat.
Once the ghee is hot, add 1 teaspoon cumin seeds and ¼ teaspoon asafetida and let them crackle for 3-4 seconds.
Remove the pan from heat. Add 1 teaspoon Kashmiri red chili powder and immediately pour the tempering over the cooked dal.
Stir gently.
Tip – Save some tempering to garnish the dal.
Garnish with 2 tablespoon chopped cilantro and serve hot.
Frequently Asked Questions
Replace ghee with any cooking oil to make this dal vegan. The rest of the ingredients are vegan-friendly.
Skip adding asafetida to make a gluten-free version of this lentil curry.
Variations
You can make this dal with different vegetables like tinda (apple gourd), opo squash, zucchini, palak (spinach), or methi (fenugreek leaves), etc.
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 masala powder, rasam powder, or meat masala for a taste change.
You can also add other Indian spices like coriander powder and cumin powder to spice up the dal.
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.
It also tastes great with other Indian breads such as Plain Tawa Paratha, Lachha Paratha, Missi Roti, jowar roti, etc.
I also enjoy this dal with steamed rice, brown rice, Jeera Rice, or lightly spiced pulao. Do not forget to serve roasted papad, 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 you feel it has become thick after refrigerating, add hot water and adjust the consistency.
You can also freeze it for up to 3 months. Thaw, reheat, and serve.
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Lauki Chana Dal Recipe
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
- 10.5 ounces lauki (bottle gourd, doodhi) (300 g, peeled and cut into 1-inch cubes, If there are large seeds, then discard them by cutting the portion with the seeds lengthwise. Set the cubed lauki aside.)
- ½ teaspoon turmeric powder
- 1 teaspoon salt (or to taste)
- 2 and ½ 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.
- Add garam masala powder and lime juice and stir the dal gently.
- Add more water if the dal is thick.
- 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