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 for your everyday meals and serve it with rice or roti.
10.5ounceslauki (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.
½teaspoonturmeric powder
1teaspoonsalt or to taste
2 and ½cupswater
½teaspoongaram masala powder
1tablespoonlime juice
For Tempering
2tablespoonsgheeuse oil for vegan
1teaspooncumin seeds
¼teaspoonasafetida (hing)skip for gluten-free
1teaspoonKashmiri 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.
This recipe can 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, then use a bigger instant pot or pressure cooker. The time of cooking will remain the same.Adjust the green chilies as per your taste.