Go Back

Lauki Chana Dal ~ Bottlegourd - Chickpea Lentil Stew

Course Curries
Cuisine Indian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Rafeeda


  • 700 gm lauki
  • 1/2 cup chickpea lentil chana dal
  • 2 tsp ghee
  • 1 tsp cumin seeds
  • A big pinch asafoetida hing
  • 1 bay leaf
  • 1 onion thinly sliced
  • 4 green chillies slit
  • 1 tsp ginger garlic paste
  • 1 to mato chopped
  • 1 tsp coriander powder
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • Salt to taste
  • 1/4 cup water
  • 1/2 tsp garam masala powder
  • 1 tsp kasuri methi crushed (optional)


  • Wash and soak the chana dal for 30 minutes. Drain.
  • Peel the lauki and cut into peices.
  • In a pressure cooker, heat ghee. Splutter cumin seeds along with the hing and bay leaf.
  • Add the onion and chilies and saute till wilted.
  • Add the ginger garlic paste and saute till the raw smell is gone.
  • Add the tomatoes and saute till it is totally mashed and oil starts floating on top.
  • Add the powders and saute for a minute.
  • Add in the drained daal and saute for five minutes. Add salt.
  • Now add the lauki, the water and close the lid. Cook for three whistles on hight flame and then on low flame for 15 minutes. Switch off and allow the pressure to go by itself.
  • Open the lid, add the garam malsala powder and kasuri methi and cook on simmer for 5 minutes. Add water, if required.
  • Serve hot with chapathis.


Lauki releases a lot of water, so be careful at the amount of water being added to the pressure cooker.