Lauki Chana Dal

Rinse and soak split, husked Bengal gram (chana dal) for at least 45 minutes to 1 hour. Drain the water and keep aside.

Heat oil in a pressure cooker. Add cumin seeds and let them crackle.

Add finely chopped onions and sauté till translucent. Stir often.

Add finely chopped ginger and chopped green chili. Sauté for 10 to 15 seconds.

Now, add chopped tomatoes.

Add turmeric powder, red chili powder, garam masala powder and asafoetida (hing). Stir and sauté till tomatoes soften.

Once oil releases from onion-tomato masala, add chana dal, peeled and chopped bottle gourd (lauki) and salt.

Stir well to mix.

Pour in water and stir. Cover with the lid and cook on high heat for 4 to 5 whistles. To know more, swipe up!

Serve lauki chana dal hot or warm with roti or paratha. For more recipes, visit