Simple Lauki Chana Dal (Bottle Gourd with Split Chickpeas)

Lauki chana dal is a gentle, nourishing curry made with tender bottle gourd and split chickpeas cooked together with mild spices. It is a homestyle dish that is light on the stomach yet satisfying, often cooked for everyday meals.

This recipe is especially good for home cooks because it uses simple ingredients, clear steps, and does not require any special techniques. The dal adds body while the lauki keeps the dish soft and balanced.

Recipe Information

Prep time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Serves: 4
Difficulty level: Easy

Ingredients

Main ingredients

• 1 medium bottle gourd (lauki), peeled and cut into small cubes (about 400g)

• ½ cup chana dal (split chickpeas), washed and soaked for 30 minutes

• 3 cups water

For the base

• 2 tbsp vegetable oil

• 1 tsp cumin seeds

• 1 medium onion, finely chopped

• 1 tsp grated fresh ginger

• 1 tsp garlic paste

Spices

• ½ tsp turmeric

• 1 tsp ground coriander

• ½ tsp mild chilli powder, or to taste

• Salt, to taste

To finish

• 1 tsp lemon juice

• 2 tbsp chopped fresh coriander

Step-by-Step Method

1. Prepare the dal: Drain the soaked chana dal and set aside.

2. Heat the oil: Place a deep saucepan on a medium heat and add the oil. When warm, add the cumin seeds and let them crackle.

3. Cook the onion: Add the chopped onion and cook for 6 to 8 minutes until soft and lightly golden.

4. Add ginger and garlic: Stir in the ginger and garlic and cook for 1 minute until the raw smell fades.

5. Add spices: Add turmeric, ground coriander, chilli powder, and salt. Stir for a few seconds so the spices do not burn.

6. Add dal and lauki: Tip in the drained chana dal and cubed bottle gourd. Stir well to coat everything with the spiced base.

7. Add water: Pour in the water, bring to a gentle boil, then reduce the heat and cover.

8. Simmer: Cook for 25 to 30 minutes, stirring occasionally, until the dal is soft and the lauki is tender. The curry should be lightly thick but still spoonable.

9. Finish: Add lemon juice and chopped coriander. Stir gently and turn off the heat.

Cooking Tips

• Cut evenly: Small, even cubes of lauki cook at the same rate and blend better with the dal.

• Soaking helps: Soaking the chana dal reduces cooking time and improves texture.

• Adjust consistency: Add a little hot water if the curry thickens too much while cooking.

• Gentle flavours: This dish is meant to be mild, so keep the spices balanced.

Variations (Optional)

• Vegan: This recipe is naturally vegan.

• Pressure cooker: Cook everything together for 3 whistles on medium heat, then allow pressure to release naturally.

• With tomatoes: Add 1 small finely chopped tomato with the onions for a slightly tangier taste.

Serving Suggestions

• Serve hot with plain roti, phulka, or steamed rice.

• A simple plain yoghurt or cucumber raita pairs well on the side.

Storage and Reheating

• Store leftovers in the fridge for up to 2 days in an airtight container.

• Reheat gently on the hob with a splash of water, stirring occasionally.

• Not ideal for freezing as lauki softens further once thawed.