This lauki chana dal sabzi is a must-try if you are looking for a delicious curry that is easy to prepare. Made in the
Why you will love this lauki chana dal recipe?
- Easy to make: The recipe uses simple ingredients and is easy to make, even for beginners. It uses an
Instant Potfor a quicker cooking time, making it perfect for busy weeknights.
- Versatile: This dish can be served in different ways, such as with rice, roti, or as a side dish, making it a versatile option for different meals. I also like to pair it with matar paratha and gobi paratha.
Bottle gourd: Use a fresh and tender bottle gourd or calabash that has light green skin.
Chana Dal: Chana dal or Bengal gram lentil is soaked and used here.
Spices: The powdered spices I use are coriander powder, turmeric, red chili powder, and garam masala. The whole spices used are cumin seeds and bay leaves.
See the recipe card for the full list of ingredients and quantities.
Step 1: Set the
Step 2: Add tomatoes, coriander powder, turmeric powder, chili powder, and salt. Saute for 2-3 minutes until the tomatoes are soft and pulpy (images 3 and 4).
Step 3: Add the soaked chana dal and bottle gourd. Add one cup of water. Mix well and deglaze the pot (images 5 and 6).
Step 4: Secure the IP lid and set it to pressure cook mode for 6 minutes on high pressure. Do a natural pressure release for 10 minutes, then do a quick release. Add garam masala, cilantro, and lemon juice (images 7 and 8).
Mix well and serve with roti or rice.
Wash the chana dal thoroughly before soaking it. Soak chana dal for one hour and drain the water before using it. If we skip soaking the dal, it may take longer to cook.
You can also make this dish with moong dal (yellow lentil) instead of chana dal. You can also replace the bottle gourd with any other squash or even zucchini. Note that the cooking time will vary depending on the type of squash.
Use the tender leaves and stalk of this calabash squash to make this delicious stir fry.
Accompany with bread: Serve it with bread like roti or paratha.
On its own: Lauki chana dal sabzi can be enjoyed on its own as a light and healthy meal.
With salad and raita: You can serve this dish with a side salad like kachumber to add some freshness and crunch to the meal. I like to serve this dish with a side of plain yogurt or raita to balance out the flavors and add some creaminess.
Lauki chana dal sabzi can be stored in an airtight container and it stays fresh in the refrigerator for three to four days. It can also be frozen and stays good for up to three months. Thaw it in the refrigerator overnight and heat it well before serving. Make sure the dish is completely cooled before storing it, and store it immediately after it is cooled.
To add some thickness to this healthy curry, you can lightly mash some of the chana dal after pressure cooking.
If you tried this Lauki Chana Dal Sabzi Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Bottle Gourd Curry / Lauki Chana Dal Sabzi
- 1 large bottle gourd (approximately 5 cups)
- 1 cup chana dal
- 2 tablespoon oil
- 1 teaspoon cumin seeds
- 2 bay leaves
- 1 large onion finely chopped
- 1 inch ginger finely chopped
- 2-3 cloves garlic finely chopped
- 1-2 green chili finely chopped (or as per taste)
- 2 medium tomato chopped
- 1 tablespoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon chili powder
- 1 teaspoon garam masala (use store-bought or homemade garam masala)
- 2 tablespoon coriander leaves
- ½ lemon or lime
- 1½ cups water
- Wash the chana dal thorughly and soak in water for 1 hour.
- Wash and peel the bottle gourd. Cut it into small cubes.
- Finely chop onion, ginger, garlic, green chili, and tomatoes seperately.
Making the curry:
- Set the Instant Pot in saute mode and add oil.
- Once it heats, add the cumin seeds and bay leaf. Saute for a few seconds.
- Add onion, ginger, garlic, and green chili.
- Saute for 3-4 minutes, until the onions soften and turn translucent.
- Add tomatoes, coriander powder, turmeric powder, chili powder, and salt. Mix well.
- Saute for 2-3 minutes, until the tomatoes are soft and pulpy.
- Add the soaked chana dal and bottle gourd.
- Add 1½ cups of water. Mix well and deglaze the pot.
- Secure the IP lid and set it to pressure cook mode for 6 minutes.
- Do a natural release of pressure for 10 minutes, then do a quick release.
- Add garam masala, cilantro, and lemon juice. Mix well.
- Serve hot with roti or rice.