There’s something incredibly nostalgic about the sound of a pressure cooker whistling in an Indian kitchen. For many of us, Lauki Chana Dal (or Dudhi Chana nu Shaak) is the definition of home-cooked comfort. While bottle gourd often gets a bad rap for being “boring,” this recipe proves that with the right spices and a bit of protein-rich chana dal, it can be the star of the table.
This dish is a staple in Gujarati households, striking a beautiful balance between the cooling properties of the bottle gourd and the earthy, nutty texture of split chickpeas. It’s light on the stomach yet incredibly filling, making it the perfect weekday meal when you want something nutritious without spending hours at the stove.
The secret to a great Lauki Chana Dal lies in the textures. You want the bottle gourd to be soft enough to melt in your mouth, while the chana dal should be cooked through but still hold its shape. In this version, we add a touch of sugar and shredded coconut, which creates that signature “Khatta-Meetha” (sweet and sour) profile that makes regional Indian cuisine so addictive.
Whether you call it Ghiya, Dudhi, or Bottle Gourd, this vegetable is a nutritional powerhouse. It’s high in water content and fiber, making it excellent for digestion. When paired with chana dal, you get a complete plant-based protein meal that pairs perfectly with warm, ghee-smeared rotis or a side of steamed cumin rice.
If you are looking for a way to sneak more vegetables into your family’s diet, this is the recipe to try. The vibrant red color from the Kashmiri chili powder makes it look just as good as it tastes. Let’s dive into how to make this simple, one-pot wonder!
Lauki Chana Dal Recipe | Dudhi Chana nu Shaak | Bottle Gourd Curry
Ingredients
- 1/3 cup chana dal split chickpeas, soaked overnight
- 250 grams bottle gourd lauki/dudhi, peeled and diced
- 4 tbsp cooking oil
- 1 tsp mustard seeds
- 1 whole dried kashmiri red chili
- 1/2 tsp hing asafoetida
- 1/2 tsp ginger paste
- 1/2 tsp green chili paste
- 1/2 tsp turmeric powder
- 1 tbsp kashmiri red chili powder
- 1 tbsp coriander powder
- 1 tbsp coconut shredded
- 2 tbsp sugar
- 1 pinch papad khar
- salt to taste
- fresh coriander leaves roughly chopped for garnish
- water as needed
Instructions
Pressure Cook & Season (The Foundation)
- Start by placing your diced 250 grams bottle gourd in a pressure cooker with enough water to cover and 1 pinch papad khar; cook for 3–5 whistles until tender.
- Release the pressure, add your pre-soaked 1/3 cup chana dal, and cook for another 2 whistles until the dal is soft but holds its shape.
- Once cooked, add 1/2 tsp turmeric powder, 1 tbsp kashmiri red chili powder, 1 tbsp coriander powder, 1 tbsp coconut shredded, 1/2 tsp ginger paste and 1/2 tsp green chili paste, salt to taste, and 2 tbsp sugar. Set this flavorful base aside.
Prepare the Aromatic Tempering (The Tadka)
- In a separate cooking pan, heat 4 tbsp cooking oil over medium heat.
- Add the 1 tsp mustard seeds and wait for them to crackle before adding the whole dried 1 whole dried kashmiri red chili and 1/2 tsp hing (asafoetida). This quick tempering—or tadka—is the secret to unlocking the deep, traditional aromas of the dish.
Combine, Simmer & Garnish (The Finish)
- Carefully pour the cooked lauki and dal mixture into the tempering pan, stirring well to combine the spices.
- Use your spatula to gently crush some of the larger bottle gourd pieces to achieve a thicker, more rustic consistency.
- Adjust the water and salt to your liking, cover, and simmer for 2 minutes to let the flavors meld.
- Finally, sprinkle with fresh coriander leaves and serve hot with rotis.
Video
Notes
Calorie Estimates:
Please note that the calorie counts are estimates and may vary based on cooking methods, portion sizes, and specific ingredient brands. For the most accurate nutritional information, consider calculating based on your own measurements.Join the Conversation!
Have you tried making this Lauki Chana Dal at home yet? I’d love to hear how it turned out! Did you stick to the classic recipe, or did you add your own secret twist? Drop a comment below and let’s chat. If you enjoyed this soulful bowl of comfort, please consider sharing the recipe with your friends and family—it’s the best way to support the blog and spread the love for home-cooked meals!