lauki chana dal sabzi recipe, how to make lauki chana dal curry recipe


lauki chana dal sabzi recipe – this is a healthy curry recipe made with bottle gourd (opo squash) and bengal gram. i make this regular punjabi sabzi often at home. this lauki chana dal curry is an easy and quick recipe and goes very well with roti or phulkas.

to make this recipe, i recommend to soak the chana dal for some time to soften them and also make sure that the chana dal is cooked properly. sometimes i make the same sabzi with punjabi wadis instead of chana dal.

i make this lauki chana dal sabzi in pressure cooker but you can also make in a pan (mentioned in the recipe notes below). we usually make this sabzi spicy by adding extra green chilies. in the recipe mentioned below i have mentioned just one green chili.

lauki and spinach are two healthy veggies which i always try to include in our diet as much as i can and that despite the fact that they are not favorite veggies of my hubby :-). usually we are not able to use lauki fully in one dish and there is always some left over lauki. in that case you can check these more lauki recipes - lauki yakhni, lauki kofta, lauki wadi, lauki halwa and lauki curry.

this recipe can also be made with zucchini instead of bottle gourd. this lauki chana dal sabzi can be served with roti or parathas.

lauki chana dal recipe

if you are looking for more curry recipes then do check palak mushroomaloo matar curry, cabbage koftamalabar spinach curryvegetable stew, paneer makhani and palak paneer.

lauki chana dal sabzi recipe below:

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lauki chana dal sabzi recipe, how to make lauki chana dal curry recipe
lauki chana dal - a spiced curry made with bottle gourd/opo squash and bengal gram.
CUISINE: north indian, punjabi
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 1.5 to 2 cups chopped bottlegourd/ghia or lauki
  • ¼ cup chana dal/split and husked bengal gram
  • 1 medium onion, finely chopped
  • 2 medium tomatoes, finely chopped
  • 1 green chili, chopped
  • ½ inch ginger, finely chopped
  • ½ or ¾ tsp cumin seeds/sabut jeera
  • ¼ tsp turmeric powder/haldi
  • ¼ tsp red chili powder
  • ½ tsp punjabi garam masala or regular garam masala
  • a pinch of asafoetida/hing (optional)
  • ½ to ¾ cup water for pressure cooking
  • 1.5 to 2 tbsp oil or ghee
  • 1 to 1.5 tbsp chopped coriander leaves
  • salt as required
  1. rinse and soak the chana dal for atleast 45 mins to 1 hour. drain the chana dal and keep aside.
  2. heat oil or ghee in a pressure cooker. crackle the cumin first.
  3. add the onions and saute till they become translucent.
  4. add the ginger and green chilies and saute for 10-15 seconds.
  5. now add the tomatoes and all the dry spice powders. saute till the tomatoes soften. keep on stirring.
  6. the oil should start releasing from the onion-tomato masala.
  7. now add the chana dal and stir. add the chopped lauki/bottle gourd and salt. pour water and stir.
  8. cover with the lid and pressure cook for about 4-5 whistles on a high flame.
  9. if there is lots of liquid in the sabzi, then simmer without the lid to dry the liquids.
  10. the curry has a medium consistency.
  11. when the pressure drops on its own, remove the lid and stir the coriander leaves.
  12. you can also garnish chana dal lauki curry with coriander leaves. serve lauki chana dal sabzi hot with phulkas or rotis.
to make the curry in a pan, add about 1.5 cup water and cover and cook. if the water dries up whilst cooking you can add some more water.

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  1. Toral Mehta says

    Your Recipes are very handy and easily understandable, i like all your recipes, whatever recipes i want that is available with u. thanks

  2. Ingrid says

    Hi Dassana,
    Tried this recipe yesterday and it was awesome. My husband liked it so much that he has asked me make it again next week.
    I have also tried your Rajma Masala and moong dal fry. Both dishes turned out great. Going to make chole for dinner today.
    Thanks a lot for sharing your recipes.

  3. Arina says

    when we search for recipes on the net, there’s so much stuff but your recipes are for sure a hit always, your step by step presentation is wonderful. love your recipes…

  4. Laxmi says

    can’t wait for the upcoming goodies!
    this question goes back to the palak parantha from some time ago
    can I just use the palak saag if left over?- I know it has more ingredients, but hoping that the paranthas would then turn out more flavorful

    Many thanks

  5. Laxmi says

    This looks really healthy. Please let me know if I can make this with Dosakkai(lemon cucumber)- I do have a surplus of that at home.
    Happy holidays to you and yours.

    • says

      hi laxmi, you can make this sabzi with the yellow cucumber. may be you need to add less water as they have a high water content. in fact i have a steamed cake recipe coming on the blog which is made with dosakkai and rava/sooji.