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This Indian Lauki Chana Dal is a simple lentil and bottle gourd indian curry!  Lauki is one of my favourite veggies, I’ve got another childhood favourite recipe made with Lauki that should be released soon, so stay updated (signup to the weekly newsletter)! 

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Lauki is also known as Doodhi or Giya. And can be found in most Indian fruit and veg stores! If you are struggling to find it just find an image of google and show the staff at a store. 

Ingredients you’ll need for this Dal:

This Lauki Chana Dal recipe could not be more simple with the following ingredients: 

• chana dal
• garlic 
• ginger
• lauki
• mustard seeds
• cumin seeds
• salt
• coriander cumin powder
• ground turmeric
• chilli powder

How to make this Indian Chana Dal:

1. First wash and soak chana dal in water for over 1hr (around 1hr and 15mins)
2. In a pressure cook heat oil.
3. Add mustard and temper until they star to pop.
4. Add cumin seeds and cook until fragrant.
5. Add curry leaves, ginger and garlic and sauté for a few seconds.
6. Mix in tomatoes and spices. Cook for a few minutes or until the oil starts to separate.
7. Add drained chana dal and lauki. Pour 400ml water on top.
8. Pressure cook for 6 whistles.
9. Enjoy!!

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Other Names for Lauki:

• bottle gourd (English)
• cucuzza (Italian name)
• opu squash (Asian name)
• calabash (Asian name)
• dudhi (Indian name)
• ghiya (Indian name)
• sorakaya (Indian name)

How to Store Lauki Chana Dal:

Keep refrigerated for 2-3 days.

More Vegan Indian Recipes:

• Tofu Bhurji
• Jeera Aloo
• Cabbage and Pea Curry
• Moringa Drumstick Curry

Vegan Lauki Chana Dal Curry

This Lauki Chana Dal, is a delicious, spicy and healthy vegan dal recipe made with skinned split chickpeas and bottle gourd.

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5 from 1 review

• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 50 minutes
• Yield: 4 people 1x
• Category: Main Course
• Cuisine: Indian

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Ingredients

• 1 cup chana dal
• 800 ml water (3 1/2 cup)
• Small bottle gourd (Lauki) (around 2 cups peeled and chopped)
• 2 tbsp oil
• 4–5 garlic cloves (around 1/2 tbsp grated)
• 1 tsp grated ginger
• 1/2 tsp mustard seeds
• 1 tsp cumin seeds
• 6–7 curry leaves
• 1 tomato (chopped)
• 1 tsp salt (or to taste)
• 1/2 tbsp coriander cumin powder (or half of each)
• 1/4 tsp ground turmeric
• 1/2 tsp chilli powder

Instructions

1. Wash chana dal a couple times, then soak in 800ml water for 1hr 15mins
2. In a pressure cooker heat oil over medium heat.
3. Once the oil is hot add in the mustard seeds and temper until they start to pop.
4. Add cumin seeds and cook until fragrant.
5. Then add curry leaves, grated ginger, grated garlic and sauté for a few seconds.
6. Mix in tomato and spices. Cook for a few minutes or until the oil starts to separate.
7. Add in drained chana dal and bottle gourd (lauki), 400ml water.
8. Once the water starts to bubble, pressure cook for 5-6 whistles, then turn off the heat and allow the pressure to release naturally.
9. Serve with chapati, rice, vegan yogurt. cucumber, tomatoes & onions!

Nutrition

• Calories: 130