Go Back
+ servings
lauki channa dal
Print Recipe
4 from 1 vote

Lauki chana dal recipe

Lauki channa dal is an easy way of having veggies and lentils together.Wholesome dish,
Prep Time15 mins
Cook Time20 mins
Course: Main Course
Cuisine: Indian
Keyword: bottle gourd curry with lentils, lauki chana dal, lauki channa dal
Servings: 4
Author: Gaurav

Equipment

  • pressure cooker

Ingredients

For pressure cooking:

  • ¼ cup Channa dal/Bengal gram soaked for 10 minutes in hot water
  • 1 -½ cup Lauki ghia/bottle gourd (cut into ½ inch cubes)
  • Pinch of turmeric powder
  • ½ cup Water

For tomato gravy:

  • 1 tablespoon oil
  • ½ teaspoon cumin seeds
  • Pinch of Asafoetida Heeng(Optional, avoid if gluten-free)
  • 2 Green chilies chopped finely
  • ¾ cup/1 medium tomato
  • Small piece finely chopped ginger/adrak
  • Pinch of Turmeric powder/haldi
  • 1 teaspoon red chilli powder/lal mirch
  • ½ teaspoon cumin powder/jeera
  • ¼ teaspoon Garam masala
  • Garnish: Cilantro leaves finely chopped
  • Salt as per taste

Instructions

  • Heat the oil in a pressure cooker. Add the cumin seeds and let it crackle. Add chopped onions, ginger and green chilies. Now, add a pinch of heeng if not gluten free at this stage. Stir for a few seconds.
  • Add the chopped tomatoes and salt and cook until it softens.
  • Add the soaked bengal gram, bottle gourd and spices, and one cup of water (adjust as needed to desired gravy thickness; bottle guard varies in moisture content).
  • Pressure cook it until soft for about fifteen minutes or unto 3 whistles.
  • Turn off the heat. Garnish with chopped cilantro once pressure releases.
  • Stir and cover the pan for a few minutes before serving with flat bread or brown rice.