Recipe for Lauki Chana Dal

Today, the recipe I am presenting is Lauki Chana Dal. In this recipe, Chana dal ( split chickpea lentils) is cooked with Lauki (bottle gourd) and a few spices. It can be eaten with rice or roti and makes for a great lunch recipe. It is easy to cook and can be prepared in under 30 minutes. In addition, split chickpea lentils are rich in proteins and fiber and keep you full for a long time. In this recipe, they are paired with bottle gourd, which is a very low-calorie vegetable. It is very light on the stomach and balances the heaviness caused by the chickpea lentils. The combination works great in terms of taste too. So let’s start with the recipe.

Ingredients needed for Lauki Chana Dal:

Chana Dal ( Split Chickpea lentils): 1 cup
Bottle gourd : 1/2 , cut into dices
Onion: Medium-sized, finely chopped
Tomato: Medium-sized, finely chopped
Green chilies: 2-3, slitted
Garlic, ginger paste: 1 tablespoon
Cumin Seeds: 1 teaspoon
Asafoetida: 1/4 teaspoon
Ghee: 1 tablespoon
Salt: 1.5 teaspoons
Turmeric powder: 1 teaspoon
Kashmiri Red chili powder: 1 teaspoon
Coriander Powder: 1 tablespoon
Garam Masala: 1 teaspoon
Fresh Coriander leaves: finely chopped for garnishing
Water: For soaking and cooking the dal

Method for making Lauki Chana Dal:

Wash the split chickpeas. Then soak them ( in about 3 cups water) for a minimum of 1 hr. Then cook them with bottle gourd and 1/2 teaspoon of turmeric powder in a pressure cooker with 3 cups of water.
Heat ghee and crackle cumin seeds in a Kadhai ( a deep-bottomed pan). Add asafoetida.
Add green chilies and ginger garlic paste. Fry for about 1 minute on medium heat.
Add onions. Fry them till they brown a bit. Then add tomatoes.
Add spices- turmeric powder, red chili powder and coriander powder, and salt. Cover with a lid, lower the heat, and cook till the tomatoes become mushy.
Now add the cooked lentils and bottle gourd to this.
Cover and cook till it comes to a boil. Add garam masala, boil for another minute and take it off the heat.
Garnish with fresh coriander leaves and serve with rice/roti/chapati.