It’s high-protein, low-calorie, and arguably the most comforting way to end a busy Tuesday.
The Secrets to Making it “Underrated” (Not Boring)
- The Soak is Non-Negotiable: Chana dal is stubborn. If you don’t soak it for at least 40 minutes, the lauki will turn into mush before the dal is even edible.
- The “Khatta-Meetha” Balance: A tiny bit of Jaggery (sweet) and Amchur (sour) elevates this from a bland stew to a complex, Dhaba-style curry.
- The Garlic Punch: Unlike other dals, Lauki Chana Dal craves garlic. Don’t be shy with it in the final tempering.
Ingredients
The Main Duo
- Lauki (Bottle Gourd): 2 cups, peeled and cut into 1-inch cubes (ensure it’s fresh and not bitter).
- Chana Dal (Bengal Gram): $1/2$ cup, soaked in warm water for 45 minutes.
The Flavor Base
- Ghee/Oil: 2 tbsp (Ghee is better for digestion).
- Onion: 1 medium, finely chopped.
- Tomato: 1 large, finely chopped.
- Ginger-Garlic: 1 tbsp (Freshly pounded).
- Green Chilies: 2, slit.
The Spices
- Turmeric: $1/2$ tsp.
- Coriander Powder: 1 tsp.
- Kashmiri Red Chili Powder: 1 tsp.
- Amchur (Dry Mango Powder): $1/2$ tsp.
- Jaggery: $1/2$ tsp (Optional, for balance).
The Final Tadka (Tempering)
- Ghee: 1 tbsp.
- Cumin Seeds: 1 tsp.
- Dried Red Chilies: 2.
- Hing (Asafetida): A pinch.+1
- Kasuri Methi: 1 tsp (crushed).
Step-by-Step Instructions
1. The One-Pot Sauté
Heat ghee in a pressure cooker. Add cumin seeds and let them splutter. Add the onions and sauté until they turn golden brown. Stir in the ginger-garlic paste and green chilies, and cook for another minute.+2
2. The Masala Bloom
Add the chopped tomatoes along with turmeric, red chili powder, and coriander powder. Sauté on medium heat until the tomatoes soften and you see oil separating at the edges.+1
3. The Marriage of Dal & Lauki
Add the soaked (and drained) chana dal and the cubed lauki. Toss them in the masala for 2-3 minutes. This “searing” step prevents the dish from tasting watery.
4. The Pressure Cook
Add 1.5 to 2 cups of water (don’t overdo it, as lauki releases its own water). Add salt and jaggery. Close the lid and pressure cook for 4-5 whistles on medium heat.+1
- Texture Check: The dal should be soft enough to mash with a finger but still hold its shape. The lauki should be translucent.
5. The “Sizzling” Finish
In a small tempering pan, heat ghee. Add dried red chilies and hing. Once the chilies darken slightly, add the Kasuri Methi and a pinch of red chili powder. Immediately pour this over the cooked dal.+2
6. Mash for Creaminess
Take the back of your ladle and lightly mash a few pieces of lauki and dal against the side of the pot. This thickens the gravy and gives it that “Dhaba” consistency. Finish with a squeeze of lemon or amchur.
Serving Suggestions
- The Traditional Way: Serve piping hot with Ghee-laden Phulkas or Steamed Rice.
- The “Healthy” Way: Pair it with a side of Quinoa or Millet Rotis.
- The Sidekick: A simple Cucumber Raita and a roasted Papad make this a complete meal.