lauki chana dal recipe

lauki chana dal recipe is delicious, cozy, and ideal for regular dinners. The fundamental spices we use in everyday cooking are needed for this quick and easy sabzi recipe. For a balanced lunch or dinner, serve it alongside simple rice or roti.

A straightforward, wholesome meal cooked with bottled gourd and Bengal gram lentils is called lauki chana dal. This dish is prepared in a pressure cooker in the North Indian or Punjabi style.

Few curries incorporate the health benefits of both veggies and lentils. They include this Lauki Chana Dal. Making Lauki Chana Dal in a pressure cooker or instant pot only takes 30 minutes, making it the ideal weekday curry. Because of their high fiber content, bottle gourds can treat acid reflux, indigestion, and constipation. Due to its low glycemic index, chana dal, commonly referred to as split chickpeas or Bengal gram, is beneficial for diabetics. It is a wonderful supplement to a vegetarian diet because it is also high in protein.

Ingriediant for lauki chana dal recipe

• 1 Medium Bottle gourd/Lauki
• 250 Gram chana dal
• 3 cups water
• 1 tbsp Ginger -Garlic paste
• 2 tablespoons ghee
• ½  teaspoon cumin seeds
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• ½ cup chopped onion
• 2 teaspoons chopped green chili
• ¼ cup chopped tomato
• ½ teaspoon turmeric powder
• ½ Kashmiri red chili
• salt to taste
• ¼ teaspoon red chili powder
• 1 pinch asafoetida (hing)
• 1 teaspoon Kasuri methi
• 1 teaspoon coriander leaves for garnishing

Instructions for lauki chana dal recipe

1. Rinse the chana dal many times in clean water. After that, let the chana dal soak for at least 30 to 45 minutes.
2. Using a vegetable peeler, peel a small lauki (or half of a large one). Cut the cleaned, peeled lauki into 1-inch cubes after washing.
3. Heat ghee in the pressure cooker’s saute setting. Stir in the cumin seeds and cook for 30 seconds.
4. Add the onions and saute stirring often till they become translucent.
5. Add 1  teaspoon ginger garlic paste, 2 teaspoons chopped green chili, and ¼ cup chopped tomatoes, and fry for another 2 – 3 minutes.
6.  add turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, and Kasuri methi and stir them well. The oil should start releasing from the onion-tomato masala.
7. Now, add the cubed lauki and fry for a minute.
8. Drain the chana dal, then add it to the pot with 3 cups of water, 1/2 teaspoon turmeric powder, and salt to taste. Cover with the lid and pressure cook for about 4 to 5 whistles on high heat.
9. allow the pressure to drop naturally. Cook it on saute mode if you feel it needs extra liquid to reach your preferred consistency.
10. Garnish with coriander leaves and serve.

Tips for Lauki Chana Dal Recipe:

1. Soak the chana dal (split Bengal gram) for at least 1-2 hours before cooking to reduce the cooking time and ensure even cooking.
2. While cooking the dal, skim off any foam or impurities that rise to the surface for a cleaner and clearer broth.
3. To enhance the flavor, consider tempering the dal with whole spices like cumin seeds, mustard seeds, dried red chilies, and curry leaves in hot oil or ghee before adding the dal and lauki.
4. Add a pinch of asafoetida (hing) to the tempering for a subtle, savory flavor.
5. For a thicker consistency, cook the dal uncovered for some time after it reaches the desired tenderness. If you prefer a soup-like consistency, add more water or vegetable broth as needed.
6. If the lauki (bottle gourd) is very watery, squeeze out the excess water before adding it to the dal to avoid making the dish too liquidy.
7. To make the dish more flavorful, you can add ginger-garlic paste or finely chopped ginger and garlic while sautéing the onions in the recipe.
8. Adjust the spices and seasonings according to your taste preferences. You can add garam masala, turmeric powder, coriander powder, or chili powder to enhance the flavor profile.

Variations of Lauki Chana Dal Recipe:

1. Lauki Chana Dal with Coconut Milk: Add a twist to the traditional recipe by substituting a portion of water or broth with coconut milk. It adds a creamy texture and a subtle coconut flavor to the dish.
2. Lauki Chana Dal Curry: Prepare a spiced tomato-based curry by adding tomatoes, yogurt, and a blend of spices like turmeric, cumin, coriander, and red chili powder to the cooked lauki chana dal. Simmer it for a few minutes until the flavors meld together.
3. Lauki Chana Dal with Spinach: Include a handful of chopped spinach leaves to the dal while it cooks for added nutrition and vibrant green color. This variation boosts the iron and folate content of the dish.
4. Lauki Chana Dal with Tadka: Give the dish a tadka (tempering) of onions, garlic, and tomatoes. Sauté them separately and add them to the cooked dal for added depth of flavor and texture.
5. Lauki Chana Dal Soup: For a lighter version, blend the cooked lauki chana dal until smooth to create a hearty and nutritious soup. Adjust the consistency by adding water or broth as desired.

FAQs

Q: Can I use canned chickpeas instead of chana dal?

A: While chana dal and chickpeas are both made from chickpeas, they have different textures and cooking times. It’s best to use chana dal for the authentic texture and flavor in the lauki chana dal recipe. Canned chickpeas may not hold their shape well in the dish.

Q: Can I peel the lauki before cooking?

A: Yes, you can peel the lauki before cooking. The skin of lauki is edible, but some prefer to peel it off for a smoother texture. If the skin is tough or you prefer a more delicate texture, peel the lauki before using it in the recipe.

Q: How long does it take to cook lauki chana dal?

A: The cooking time can vary depending on the method used. If using a pressure cooker, it usually takes around 10-12 minutes after reaching pressure. If cooking in a regular pot, it may take approximately 30-40 minutes on a stovetop. The chana dal and lauki should be tender and cooked through.

Q: Can I add other vegetables to the lauki chana dal?

A: Yes, you can add other vegetables like spinach, tomatoes, or potatoes to the lauki chana dal for added flavor and nutrition. Adjust the cooking time accordingly to ensure all the vegetables are cooked properly.

Q: Can I make lauki chana dal in advance?

A: Yes, you can make lauki chana dal in advance. It can be stored in the refrigerator for up to 3-4 days. Reheat it on the stovetop or in the microwave before serving, and adjust the consistency with water or broth if needed.

Nutrition

Also, read:

• How to make Chenna
• Handi Paneer Recipe
• Black Lentils Recipe
• Til laddu recipe (til ke laddu)

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