About Lauki Chana Dal Recipe
Lauki Chana Dal Recipe | One Pot Pressure Cooker Dal Recipe | How to make bottle gourd chana lentil | Easy Lauki Chana Dal in Pressure Cooker with step-by-step photos and video: Some recipes are simple, yet they quietly become a part of your everyday comfort. Lauki Chana Dal is one such humble gem from Indian kitchens, nourishing, satisfying, and surprisingly flavorful. Cooked in a pressure cooker, this one-pot dish brings together the goodness of chana dal (split Bengal gram) and lauki (bottle gourd), creating a wholesome bowl of protein and fiber-rich goodness.
This chana lauki sabji recipe is proof that even everyday ingredients can create something soul-satisfying. If you’ve ever dismissed lauki as a bland vegetable, this dal will make you think again. The dal absorbs the aroma of sautéed garlic, onions, tomatoes, and Indian spices so beautifully, it turns into a dish that’s hearty, homely, and full of warmth, perfect for pairing with steamed rice, jeera rice, roti, or even paratha.
A Wholesome One-Pot Meal for Busy Days
There are days when we crave comfort food without spending hours in the kitchen. That’s when this one-pot Lauki Chana Dal recipe shines. It’s easy, quick, and doesn’t need complicated prep or exotic ingredients. Just a handful of pantry staples, a pressure cooker, and 30–35 minutes, and your healthy Indian dal is ready to serve.
Rich in plant-based protein, iron, and dietary fiber, this dal is ideal for anyone following a balanced diet or simply looking for a light, nourishing meal. Plus, the soft-cooked lauki adds a subtle sweetness and velvety texture that blends beautifully with the spices.
I grew up eating this dal regularly, especially during summers when lauki is in season. My mother would cook it in a traditional stovetop pressure cooker, and the kitchen would fill with a warm, garlicky aroma that always made us hungry before lunchtime. Now, I recreate the same comfort with this quicker version, and it tastes just as good, maybe even better with a dollop of ghee on top.
Lauki Chana Dal Video Recipe
Similarly, if you are looking for more Curry Recipes, you may also try these recipes.
Lauki Kofta Curry
Shahi Paneer Restaurant style
No Onion No Garlic Kadhi Pakoda
Soya Palak Curry
Recipe Card
Lauki Chana Dal Recipe | One Pot Pressure Cooker Indian Dal
Ingredients
- 1.5 cups Chana Dal / Split Bengal Gram
- 2 cups Lauki / Bottle Gourd peeled and cubed
- 2 tbsp Ghee / Oil
- ¼ tsp Hing / Asafoetida
- 1 tsp Cumin Seeds / Jeera
- 8 cloves Garlic finely chopped
- 2 Green Chilies finely chopped
- 2 inch Ginger finely chopped
- 2 medium-sized Onion finely chopped
- 2 medium-sized Tomato finely chopped
- 1 tsp Turmeric Powder
- 1 tsp Kashmiri Red Chili Powder adjust to taste
- 1 tsp Salt adjust to taste
- 3 cups Water
- ½ tsp Garam Masala
- ½ tsp Amchur Powder
- 1 tsp Kasuri Methi
- Fresh coriander leaves for garnish – finely chopped
Instructions
- Rinse 1.5 cups of chana dal thoroughly under running water 2-3 times.
- Soak it in enough water for 30 minutes. This helps the dal cook faster and more evenly. Soaking chana dal is optional but recommended for quicker pressure cooking and a softer texture.
- Heat 2 tbsp ghee or oil in a pressure cooker or heavy-bottomed pan over medium flame.
- Add ¼ tsp hing and 1 tsp cumin seeds. Let the seeds splutter.
- Add 8 cloves of finely chopped garlic, 2 chopped green chilies, and 2-inch chopped ginger.
- Sauté for a minute until fragrant.
- Add 2 finely chopped onions and sauté till they turn golden brown.
- Add 2 chopped tomatoes and cook until soft and mushy. Add a pinch of salt at this stage to speed up the tomato cooking process.
- Now add the dry spices like turmeric powder and Kashmiri red chili powder.
- Mix well and cook for another minute until the oil starts to separate.
- Drain the soaked dal and add it to the cooker. Add 2 cups peeled and cubed lauki (bottle gourd) and salt.
- Mix everything well.
- Pour in 3 cups water and mix well.
- Close the lid and cook on medium flame for 4 whistles.
- Let the pressure release naturally. For softer chana dal, cook for 5 whistles. For slightly grainy texture, 3–4 whistles are enough.
- Once the pressure is released, open the lid and mix the dal gently. Check if the chana dal is properly cooked by pressing a few grains between your fingers. The dal should mash easily; if it feels hard, pressure cook for 1–2 more whistles.
- Add garam masala, amchur powder, crushed kasuri methi, and mix well.
- Simmer on low flame for 2-3 minutes to let the flavors combine.
- Garnish with freshly chopped coriander leaves.
- Serve hot with steamed rice, jeera rice, roti, or paratha.
Tips and Variations
1. No onion garlic version: Skip onions and garlic for a sattvic or fasting-friendly version.
2. Add tempering: For extra flavor, prepare a tadka with ghee, cumin, red chilies, and pour over the dal before serving.
3. Adjust consistency: Add hot water after pressure cooking if the dal is too thick.
4. More veggies: Add carrots or tomatoes for extra nutrition and taste.
You can also try my other Recipe Categories,
Sukhi Sabzi Recipes
Chutney Recipes
Pickle Recipes
Roti Recipes
Paratha Recipes
Recipe Conclusion
This Lauki Chana Dal is the perfect one-pot Indian meal – easy, nutritious, and full of comforting flavors. Made with split Bengal gram and bottle gourd, it’s rich in protein and fiber. Serve it hot with rice or roti for a wholesome, satisfying lunch or dinner.