Chana Dal Lauki is a nutritious and easy-to-make dish. Some combinations of lentils and vegetables combine very well together; this Chana Dal Lauki is definitely one of them. This recipe is easy to make in the Instant Pot as well as on the stovetop, and it goes well with roti or plain white rice.
It is a gluten-free, vegetarian, and vegan dish made from split yellow chickpea lentils and bottle gourd.
In fact, Bottle gourd is a popular summer vegetable in Pakistan and India. It is light and refreshing, making it an excellent choice for summer night dinners.
What Is Chana Dal and What Are Its Benefits?
Channa Dal, also known as “Bengal Gramare” pulses, are made from desi chickpea, a tiny, black legume grown primarily in the Middle East that is high in protein and fiber. It is, indeed, an inexpensive source of vitamins and minerals.
What Is Lauki?
Bottle gourd is popularly referred to as lauki or kaddu. Lauki is a member of the zucchini family, which explains why it has a similar flavor and texture to zucchini. It is extremely beneficial to the heart and for stress reduction. The water content in the Bottle gourd has a cooling impact on the body.
What Are The Benefits?
Lauki is extremely beneficial to the heart and reduces stress. Besides, Lauki has 92% water content and has a cooling impact to keep the body hydrated. It has a diuretic effect in particular, which may help with water weight loss.
Moreover, It has a very mild flavor and contains a lot of fiber, which helps with digestion.
If you are looking for more vegetable and sabzi recipes, check out Aloo, Matar, Gajar Sabzi, Yellow Squash Curry
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Chana Dal Lauki (Curry With Lentils And Bottle Groud) Instant Pot + Stovetop
6
servings5
minutes40
minutes45
minutesSimple and nutritious curry made with chana daal (split chickpeas) and bottle gourd. It’s the perfect vegetarian and vegan recipe and is high in dietary fiber and protein.
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Ingredients
1 cup chana daal
4 cups Lauki (bottle gourd)
1/2 teaspoon turmeric (haldi)
1 teaspoon red chili powder
1 teaspoon coriander powder
1/2 tsp garam masala powder
Salt as per taste
- For Tarka
1/4 cup oil
1/2 thinly sliced small onion
2 inch piece ginger Julien cut
1 teaspoon cumin
- For Garnishing
2 tablespoons freshly chopped coriander
Directions
- Stovetop Lauki Chana Dal Recipe:
- First, rinse and soak the chana dal for 1 hour. Then drain and set aside
- Meanwhile, peel and cut the lauki into 2–3″ pieces.
- Add channa daal, salt, red chili powder, turmeric powder, coriander powder, and 1/2 cup water to a pan. Cook until half tender, covered. Add cubbed lauki. Stir to combine.
- Cook, covered, on medium-low heat until the dal and lauki are tender. Do not add any water yet because the lauki will release it. Later, if it sticks to the bottom, add water as needed.
- Cook for a few minutes more if the cooked curry has too much water. If the curry lacks gravy, add some water and cook until the desired consistency is reached. Keep in mind that it will thicken as it sits.
- Transfer the curry to a serving bowl and prepare the tarka.
- Instant Pot Lauki Chana Dal Recipe:
- Rinse the chana dal and soak it for 1 hour. Drain and set aside.
- Turn the instant pot on to saute mode. Add 2-3 tablespoons of oil and cumin seeds once it is hot. Let the seeds sizzle.
- Add salt, red chili powder, turmeric powder, and coriander powder. Mix and cook for a minute. Splash water if needed
- Add channa daal, lauki, and 1/2 cup water and cover with the lid. Cook for 8 minutes on manual (high pressure) with the vent closed.
- Allow the pressure to naturally release.
- If the cooked curry has too much water, turn on sauté mode for a few minutes. Alternatively, if the curry lacks gravy, add some water and cook until the desired consistency is reached. Keep in mind that it will thicken as it sits
- Prepare Tarka
- Heat the oil in a pan. Sauté the thinly sliced onion until golden brown. Now add the Julien cut ginger, green chilies, and cumin seeds. Pour the tarka over the daal.
- Garnish with fresh coriander leaves (mint leaves) and garam masala powder. Before eating, squeeze a fresh lemon.
Notes
- Make sure to soak the chana daal for an hour; this will help the dal become tender.
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