Lauki (Bottle Gourd) with Chana Dal (Split Bengal Gram) Sabji

Servings: 3-4
Preparation time: 7-8 minutes.
Pressure cooking time: 1o minutes.
Seasoning time: 14-15 minutes.
Total time: 33 minutes.

“Lauki with Chana Dal Sabji (Bottle Gourd with Split Bengal Gram)” is a classic Indian comfort dish that beautifully blends health and flavour in one bowl.

This wholesome sabji combines soft, juicy lauki (bottle gourd) with protein-rich chana dal (split Bengal gram), simmered together in a mildly spiced onion-tomato gravy.

Staple dish in many North Indian households, this sabji is light on the stomach yet incredibly nourishing. The sweetness of lauki perfectly balances the nuttiness of chana dal, creating a satisfying texture and taste.

For my Lauki (Bottle Gourd) with Chana Dal Sabji, I cooked the dish in a pressure cooker to perfectly soften both the lauki and the chana dal, ensuring they blended beautifully without losing texture.

After pressure cooking, I simmered it in a flavourful onion-tomato gravy, infused with cumin, ginger and mild spices.

Often enjoyed with Roti, Paratha, or Steamed Rice…

Ingredients:

Lauki (Bottle Gourd): 400-500 gm.
Chana dal (split Bengal gram): 2 tablespoon.
Cumin: 1 teaspoon
Bay Leaf: 1-2 no.
Turmeric powder: 1/2 teaspoon
Salt: one teaspoon (as per taste)
Chilli Powder: 1/2 teaspoon
Coriander Powder: 1 tablespoon
Cumin powder: 1/4 teaspoon
Garam Masala Powder: 1/2 teaspoon
Mustard Oil: 2-3 tablespoon
Onion: 1 no.
Tomato: 1 no. (Medium size)
Ginger: 2” piece
Green Chilli: 1-2 no.
Water: 1/2 cup
Ghee (clearfied butter): 1 teaspoon

Preparation:

Soak chana Dal for 1-2 hours.
Peel and chop lauki into 1/2” cubes (as shown in photo). Keep aside.
Chop onion, tomato, ginger and green chilli into fine pieces. Keep aside.
Slit green chilli, keep aside.

Method:

Put dal, lauki, chana dal, salt, turmeric powder and bay leaf along with water in the pressure cooker on high flame.
Bring to full cooking pressure, reduce to low flame and cook for couple of minutes.
Put off the flame, allow cooker to cool and open. Keep aside.

Seasoning:

Take wok; put oil, add cumin seed, sputter it for few seconds, add chopped onion and ginger, stir fry for couple of minutes on high flame.
Add chopped tomato and coriander, cumin powder along with chilli powder; continue to fry for a minute on high flame, reduce the flame to low, cook for another 3-4 minutes with lid on or untill tomato gets messy appearence.
Add cooked lauki and chana dal cover it and cook on medium low flame for 3-4 minutes. Put off the flame.
Add garam masala powder and ghee; “Lauki (Bottle Gourd) with Chana Dal (Split Bengal Gram) Sabji” is ready.
Serve at the time of lunch or dinner, along with Chapati and Rice.