Lauki Chana Dal is a nutritious recipe that combined the Bottle Gourd and lentils making it a perfect dish for a wholesome lunch or dinner. Lauki is also known as Doodhi or Giya and one of my favorite dishes while growing up. In the South, we make Kootu with the Lauki that was cooked along with lentils and coconut. When I got married I noticed many similarities with this dish and Kootu. Both used bengal gram and bottle gourd; only that the flavors and textures were different and in no time Doodhi Chana Dal became my favorite as well.
Doodhi (Lauki) Chana Dal and Bhakri combination is a classic at most Gujarati homes; at times we also have it along with Thepla’s.
Did you know: Most pulses have a low glycemic index. Have a bowl of channa dal, moong dal, rajma or Kabuli channa with fresh vegetables as a meal by itself. It helps keep blood sugar in control. Most pulses have a low glycemic index. Have a bowl of channa dal, moong dal, rajma or kabuli channa with vegetables as a meal by itself. It helps keep blood sugar in control.
Did You know: Olive oil is very essential for expecting mothers because it helps you fight all the common problems like - acidity, heartburn, digestion, nausea, etc. It is loaded with nutrients, which ensures that you & your baby get all the goodness of the food you are consuming.
Look at more of our Dal recipes
20 M
40 M
60 M
4 Servings
Ingredients
- 1 Bottle gourd (lauki) , peeled and cut into chunks
- 1 cup Chana dal (Bengal Gram Dal)
- 1 teaspoon Cumin seeds
- 1 Bay leaf (tej patta)
- 1 teaspoon Ginger , grated
- 1 Tomato , finely chopped
- 1 teaspoon Coriander Powder
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red chilli powder , adjust according to taste
- 1 teaspoon Sugar
- 1 Coriander leaves (Dhania) , small bunch, chopped Ingredients for Seasoning
- 1 teaspoon Cooking oil
- 1 teaspoon Cumin seeds
- 2 Dry red chillies
- Salt , to taste
Directions for Lauki Chana Dal Recipe (Bottle Gourd Cooked in Lentil Curry)
To begin making the Lauki Chana Dal Sabzi, soak the channa Dal in 2-1/2 cups of water for half an hour.
While the Chana dal is soaking we will cook the lauki in the pressure cooker. Place the peeled and cut lauki in the pressure cook, with 1/4 cup of water, sprinkle some salt and a pinch of turmeric powder. Pressure cook for 2 whistles and turn off the heat. Once the pressure releases, transfer to a bowl and keep aside.
Next we will cook the chana dal in the same pressure cooker. Place the channa dal along with the soaked water and the remaining ingredients. Cover the pressure cooker, place the weight on and pressure cook for a couple of whistles.
After the two whistles, turn the heat to low and simmer for another 3 to 4 minutes and turn off the heat. Allow the pressure to release naturally. You can see the Video Recipe of How to cook lentils in a pressure cooker.
Once the pressure is released, open the cooker and stir in the cooked dhoodi (lauki). Check the salt and spices and adjust to suit your taste.
The next step is to make the seasoning for the lauki channa dal. Heat a small pan with a teaspoon of oil; add the cumin seeds, a pinch of red chili powder and red chilies. Roast for a couple seconds and turn off the heat.
Pour the seasoning into the Lauki (Dhoodi) Chana Dal, stir in the chopped coriander leaves and serve warm. Serve the Lauki (Doodhi) Channa Dal along with Bhakri or Thepla’s for dinner.
Archana Doshi
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