Lauki Chana Dal | Bottle Gourd Split Bengal Gram Curry

Lauki Chana Dal is a super nutritious recipe. It has vegetables and lentils which makes it packed with fibre and protein, what more can you ask for… It goes perfectly well with hot phulkas or parathas. To make this curry you’ll need split bengal gram, lauki (bottle gourd), onions, tomatoes and a few spices.

Also try: Chana Dal or Chana Dal Dry.

Course: Main Course

Cuisine: North Indian

Time: Preparation – 15 mins, Cooking – 30 mins, Total – 45 mins

Servings: 2-3

Ingredients:

Split Bengal Gram – 1/2 cup (soaked for 15 mins)
Bottle Gourd – 1 small-medium (peeled and cut into small cubes)
Onion – 1 medium (finely chopped)
Tomato – 2 medium (blend to a smooth paste)
Green Chilli – 2 (finely chopped)
Ginger-Garlic Paste – 1 tbsp
Cumin Seeds – 1 tsp
Asafoetida – one large pinch
Turmeric Powder – 1/3 tsp
Red Chilli Powder – 1/2 tsp
Garam Masala Powder – 1/3 tsp
Chana Masala Powder – 1 tsp
Coriander Powder – 1.5 tsp
Ghee (Clarified Butter) – 2 tbsp (you can also use oil)
Water – 1/2 – 3/4 cup
Salt to taste.

PS: 1 Cup = 250 ML.

How to make Lauki Chana Dal:

Heat ghee in a pressure cooker. Add cumin seeds and let it splutter. Add asafoetida
Add onions, ginger-garlic paste and green chillies. Cook till onions are light golden brown
Add tomato paste, turmeric powder, red chilli powder, coriander powder and chana masala powder. Cook till ghee starts to separate
Rinse soaked chana dal thoroughly and add it to the pressure cooker along with the bottle gourd, salt and water. Mix
Close the lid and let first whistle blow on a high flame, then turn the flame to low-medium and cook for 20 mins
Turn off the flame and do not release the pressure. Once pressure settles down, open it and mix it to get that mushy look. Incase dal is not cooked you can pressure cook it again for another 2-3 whistles. You can also a little water if it’s too thick
Add garam masala powder and coriander leaves, mix well. Your Lauki Chana Dal is ready. Serve hot.