Traditionally, Lauki and chana dal are cooked in a stovetop pressure cooker or pot and finished with a tempering (tadka). Today I am sharing a one-pot Bottle Gourd Lentil Curry made in the Instant Pot with an extra ghee tadka added at the end. This Lauki chana dal is an easy and healthy recipe that goes very well with roti or chapati and rice. I make this dal quite often at home. I make similar varieties of dal with vegetables like Zucchini dal, Butternut Squash Dal, Ridge-gourd Dal, and Raw Mango dal.
Health Benefits of Bottle Gourd & Chana Dal
Bottle gourd has always been one of the healthiest vegetables. This vegetable is full of water, about 92%, and has minerals to keep your body hydrated. It also helps in weight loss, cools your body, helps in digestion, and helps in treating sleeping disorders. Chana dal ( known as split chickpeas or Bengal gram) is an excellent source of plant protein and is diabetic-friendly as it has a low glycemic index of around 8.
Ingredients for Lauki Chana Dal Recipe
Lauki (bottle gourd): I used 1 medium lauki, about 500 grams (approximately 3 cups). Wash the Bottle Gourd, peel the skin, discard any seeds, and cut into 1-inch pieces else, small lauki pieces will get mashed in the pressure cooker. Lauki is easily available in any Indian grocery or Asian store. Chana Dal: Soak chana dal for at least 30 minutes to 2 hours because chana dal takes longer to cook than lauki. Green chilies: I have used two green Thai chilies. Ginger and garlic: I have used minced ginger and garlic. Onion: I have used finely chopped onions for this recipe for the base. You can prefer to skip it if you are making lauki chana dal recipe without onion or garlic. Tomatoes: I have used Roma tomatoes. Oil: Use any vegetable cooking oil. Dry spices: I used turmeric powder, red chili powder, coriander powder, garam masala. You can increase or decrease the spices according to your choice. Coriander leaves: I have used coriander leaves for garnish.
How to Make Lauki Chana Dal in Instant Pot Pressure Cooker
Firstly, soak the chana dal in cold water for at least 30 minutes. Drain, rinse and set aside. Chana dal takes a longer time to cook than lauki. Soaking it softens it and ensures that both the dal and lauki are evenly cooked in the instant pot. Wash Bottle Gourd, peel the skin, deseed, and cut into 1-inch pieces. Make sure to cut the lauki into larger chunks to keep their shape in the dal when pressure is cooked. Press Saute on Instant Pot. Heat Oil, Add oil, add cumin seeds. Let them crackle. Then add asafetida, minced ginger-garlic, green chili, and saute for 15 secs. Add onions. Saute for 2-3 minutes until onions turn soft and translucent. Then add in the chopped tomatoes. Cook for 2-3 minutes. Add turmeric powder, red chili powder, coriander powder, lauki, soaked dal, salt, water, and give a stir. Adjust spices at this stage. Close the lid securely, and turn the vent to “SEALING”. Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 8 minutes. When the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure before removing the lid. Lastly, squeeze some lime juice, add garam masala, and garnish with coriander leaves. Mix well. Instant pot Lauki Chana Dal (Dudhi Chana Dal) is ready to serve. You can add extra ghee tempering (tadka). Serve hot with steamed rice, quinoa, or roti. Note on the consistency: If dal has more liquid, try to boil it for a few more minutes and vaporize the water. In case you pressure cook for more time, lauki will get mushy. I suggest pressure cooking for about 7-8 minutes.
Stovetop Pressure Cooker Method
Follow the same steps as above. Just cook the lauki chana dal on a stovetop pressure cooker for 3-4 whistles on medium flame. Rest all the steps remain the same.
Stovetop Pot Method
Soak the chana dal for 3-4 hours. Cook covered in a pot for 30-35 minutes on medium flame. Lentils must be soft and nicely cooked. Cook the bottle gourd soft in a separate pot. Follow the step-by-step process, prepare the tempering, cook onion tomato base, and assemble with cooked chana dal and lauki.
Lauki Dal Serving Suggestions
Serve Lauki Chana Dal recipe or Dudhi Chana Dal with roti, chapati, or steamed rice. However, I like it with steamed rice and spinach raita.
Storage Suggestions
Refrigerate: Store the leftover bottle gourd lentil curry in an airtight container in the fridge for 2-3 days. Freeze: You can store the lauki chana dal in a freezer-safe container in the freezer for up to one month. Reheat: Reheat dal with some water on the stovetop or in the microwave oven. Defrost if frozen, before reheating.
Tips & Variations
More Indian Lauki/Bottle Gourd Recipes
Lauki Paratha Lauki Soup Bottle Gourd Curry Lauki Raita Lauki Kheer
More Instant Pot Dal Recipes
Dal Tadka – Dal prepared with split pigeon peas lentils, assorted spices Chana Dal Fry - Dal prepared with split chickpeas lentils, assorted spices Green Lentil Soup – lentil soup made with green lentils, carrots, celery, red bell pepper, and Indian spices Whole green moong dal – Dal cooked with whole mung beans Spinach Dal / Palak Dal – Dhal cooked with spinach leaves Panchmel dal – dal prepared with five varieties of lentils Red Lentils/Masoor dal - Dal prepared with red lentils
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