Lauki Chana Dal Recipe | Dudhi Chana nu Shaak | Bottle Gourd Curry
This Lauki Chana Dal is a nutritious, flavor-packed Indian curry made with tender bottle gourd and protein-rich split chickpeas. Infused with aromatic spices like ginger, green chili, and a hint of coconut, this vegan-friendly dish offers a perfect balance of savory and sweet notes. It's a quick, pressure-cooked meal that brings authentic Gujarati flavors straight to your dinner table.
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.