How to Make Lauki Chana Dal – A Nutritious Indian Curry Recipe

 

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Introduction

Lauki Chana Dal is a wholesome, comforting and protein-rich Indian dish made using bottle gourd (called lauki, doodhi, or ghiya) and Bengal gram lentils (chana dal). This recipe combines the soft, mildly sweet flavour of lauki with the nutty texture of chana dal, creating a nourishing curry that’s perfect for lunch or dinner.

Popular in many Indian households, this dish is not only tasty but also loaded with fibre, vitamins, and plant-based protein. It’s a brilliant option for vegetarians and those looking for a light, healthy meal. In this blog post, we’ll guide you through a simple, step-by-step method to make lauki chana dal using everyday ingredients available in most kitchens.

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✅ Why You Should Try Lauki Chana Dal

Easy to digest and light on the stomach

Naturally gluten-free and vegetarian

Packed with nutrients: fibre, protein, and essential vitamins

Perfect with roti, paratha, or steamed rice

Ideal for weight-watchers and health-conscious individuals

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🛒 Ingredients List

Here's what you'll need to prepare Lauki Chana Dal for 3–4 servings:

Main Ingredients:

1 medium lauki (bottle gourd) – peeled and chopped into small cubes

½ cup chana dal (Bengal gram split lentils) – soaked for 30–45 minutes

2 tablespoons oil or ghee

1 teaspoon cumin seeds (jeera)

1–2 green chillies – slit or finely chopped

1 onion – finely chopped

1 tomato – finely chopped

1 teaspoon grated ginger or ginger-garlic paste

½ teaspoon turmeric powder

½ teaspoon red chilli powder (adjust to taste)

1 teaspoon coriander powder

Salt to taste

2–3 cups water (for pressure cooking)

Fresh coriander leaves – chopped for garnish

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🌿 Optional Ingredients:

A pinch of garam masala – for extra aroma

½ teaspoon amchur (dry mango powder) – for tanginess

Hing (asafoetida) – a pinch, for extra flavour

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🍲 Step-by-Step Method to Make Lauki Chana Dal

Step 1: Soak the Chana Dal

Rinse chana dal 2–3 times under cold water until the water runs clear.

Soak it in enough water for at least 30–45 minutes. This helps the lentils cook faster and become tender.

Step 2: Prepare the Bottle Gourd

Peel and cut the lauki into small cubes.

Check for bitterness by tasting a small piece – discard if it tastes unpleasant.

Keep chopped lauki in water to avoid discolouration.

Step 3: Sauté the Base

1. Heat oil or ghee in a pressure cooker or a deep saucepan.

2. Add cumin seeds. Let them crackle.

3. Add a pinch of hing (optional), followed by chopped green chillies and grated ginger.

4. Add chopped onions and sauté until light golden.

5. Stir in the chopped tomato and cook till it softens and oil starts to separate.

Step 4: Add Spices and Vegetables

1. Add turmeric powder, red chilli powder, and coriander powder. Stir for 30 seconds.

2. Add soaked and drained chana dal. Mix well.

3. Now add the chopped lauki and stir everything together.

Step 5: Add Water and Cook

Pour in 2 to 3 cups of water (enough to cover the dal and lauki).

Add salt to taste.

If using a pressure cooker:

Close the lid and cook on medium heat for 3 to 4 whistles.

If using a saucepan:

Cover and cook on low flame for 35–40 minutes until dal is soft but not mushy.

Step 6: Final Touch

1. Once cooked, open the lid and stir gently.

2. If the curry is too thick, add a bit of hot water to adjust consistency.

3. For extra flavour, add a pinch of garam masala or amchur.

4. Garnish with fresh coriander leaves.

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🍛 How to Serve Lauki Chana Dal

Lauki chana dal pairs beautifully with:

Steamed Basmati Rice – classic and comforting

Jeera Rice – for a mild spiced twist

Chapati, Phulka, or Paratha – for a complete North Indian meal

A side of pickle or salad – for added crunch and zing

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💡 Cooking Tips and Tricks

Don’t overcook chana dal – it should be soft but still hold shape.

For extra richness, you can temper the curry again with ghee and a pinch of red chilli powder before serving.

Avoid bitter lauki by tasting before cooking.

Add a tomato puree for a thicker and slightly tangier gravy.

Use a hand blender lightly if you want a semi-mashed texture.

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📦 Storing Leftovers

Store any leftover lauki chana dal in an airtight container in the fridge for up to 2 days.

Reheat with a splash of water on the stove or microwave before serving.

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🌟 Health Benefits of Lauki and Chana Dal

Lauki (Bottle Gourd): Hydrating, rich in vitamins C and B, aids digestion

Chana Dal: High in protein and fibre, regulates blood sugar, low glycaemic index

Low in Calories: A great choice for weight management

Heart-Healthy: Low in fat, packed with antioxidants and minerals

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🏁 Conclusion

Lauki Chana Dal is a fantastic dish that brings together health and taste in one satisfying bowl. Whether you’re new to Indian cooking or a seasoned home chef, this easy recipe is a must-try. It’s simple, nutritious, budget-friendly and perfect for any day of the week.

With just a few staple ingredients and basic spices, you can whip up this comforting curry in under an hour. So, roll up your sleeves, grab that lauki from your veg basket, and let your kitchen fill with the aroma of home-cooked goodness.

--- write ✍️ by foodie Parmod.

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