This healthy and delicious Lauki Chana dal Recipe is a Sindhi-style recipe made with Lauki (Bottle Gourd), chickpea lentils (chana dal), and some Indian spices. You can add tomatoes, but I have not included them in the recipe. It tastes delicious even without tomatoes. Plus, I have made this Lauki chana dal recipe without onion and garlic. Lauki, or Doodhi, is known in India by various names like - Dudhi, Ghiya, White Pumpkin, and Bottle Gourd. Lauki is a Hindi word, Doodhi is a Gujarati word, and Dudhi is in Marathi. It is good to have Lauki or Bottle Gourd in summer as it is easy to digest, plus it has a high water content which has a cooling effect on the body. This lauki chana dal ki sabji has many health benefits. Lauki or Bottle Gourd is full of vitamins, maintains a healthy heart, and is best for people having blood pressure. After pregnancy, ladies should include this vegetable in their daily meals.This is a simple and quick lauki Chana Dal Recipe made in 10 minutes, provided you have soaked the chana dal much ahead and kept it ready. You can also chop the bottle gourd in advance; however, ensure you have soaked the lauki or bottle gourd in water; it turns black when kept as it is.
Prep Time5 minutesmins
Cook Time15 minutesmins
Soaking Time30 minutesmins
Total Time50 minutesmins
Course: Main Course
Cuisine: Indian
Keyword: Dudhi Chana Dal Recipe, dudhi chana dal shaak, dudhi chana dal without onion garlic, giya chana dal recipe in hindi, how to make dudhi chana dal, how to make lauki chana dal, lauki and chana dal recipe, lauki chana dal ki recipe, Lauki Chana Dal Ki Sabji, Lauki Chana Dal Recipe
Servings: 6people
Ingredients
900gramsWhite Pumpkin or Bottle Gourd
½cupChana dal
2 + 1 tbsp + tspOil
2Green chilichopped
½inch Ginger
¼tspAsafoetida
¼tspTurmeric Powder
¾tbspCoriander Powder
½tbspRed Chilli Powder
¼tspMango Powder
Salt as per taste
½cupWater
Fresh Coriander
Instructions
Take ½ cup chana dal (Bengal gram) in a bowl. Wash with water 2 to 3 times. Add enough water and soak for half an hour.
Take 900 grams of Bottle Gourd or white pumpkin. Wash it and wipe it with a clean napkin.
Cut the front and the end side of the pumpkin.
Peel the skin either with a knife or a peeler.
Cut the pumpkin into small pieces.
Soak the chopped pumpkin in water as it turns black fast when exposed to air.
In a cooker, add 2 tbsp oil and let it heat up.
Add two green chilies chopped, ½ inch ginger chopped, and ¼ tsp asafoetida.
Add the chopped pumpkin and saute it for a minute.
Add the soaked chana dal (Bengal gram), ¼ tsp turmeric powder, ½ tbsp red chili powder, ¾ tbsp coriander powder, ¼ tsp mango powder. Mix all the ingredients well.
Add 1 tsp oil and saute till all the spices turn aromatic.
Add some fresh coriander leaves and mix well.
Cook for one to two minutes on a medium flame. The pumpkin will start to release water.
Add ½ cup water and mix well. The water level should be till the vegetable.
Cover with the lid and pressure cook up to 5 whistles.
Once the cooker is cooled, open the lid and mix well. Adjust the consistency as per requirement.
Cover with the lid and cook on a low flame for a minute or two to dry the excess water.
Smash the dal with your finger to check if it is cooked properly.
Add some fresh coriander leaves and serve hot either with chapati or rice. The bhaji goes well with split yellow moong dal khichdi and chilled raita or curd.