Chana Dal with Lauki

Split bengal gram cooked with bottle gourd and spices.

Time: 20 minutes + 1 hour soaking time


Serves: 2-3

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  1. 3/4 cup chana dal
  2. 1 cup cubed lauki (dudhi or bottle gourd)
  3. 1 medium-sized onion, finely chopped
  4. 1 medium-sized tomato, finely chopped
  5. 1 green chilli, finely chopped
  6. 1 teaspoon finely chopped ginger
  7. 1 tablespoon finely chopped coriander leaves
  8. 1/2 teaspoon cumin seeds
  9. 1/4 teaspoon asafoetida (hing)
  10. 1/2 teaspoon turmeric powder
  11. 1/4 teaspoon red chilli powder
  12. 1 tablespoon ghee/oil
  13. Salt to taste


  1. Soak chana dal in warm water for 1 hour.
  2. After 1 hour, drain the soaked dal. Combine the chana dal, lauki, turmeric, chopped ginger and salt in a pressure cooker along with 1 cup of water. Pressure cook on high heat for 4 whistles and on low heat for 8-10 minutes. Let the steam escape before opening the lid of pressure cooker.
  3. Heat oil in a pan and add the cumin seeds. Let the seeds crackle. Add asafoetida and onions. Sauté for about a minute or till the onions turn golden brown in colour.
  4. Add the tomatoes, chilli powder and a pinch of little salt. Cook till the moisture gets evaporated and oil starts separating from the masala.
  5. Add this masala to the cooked chana dal and mix well.
  6. Add coriander leaves and serve hot with rice or roti.

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