Lauki Chana Dal (Bottle Gourd with Split Chickpeas)

Lauki (bottle gourd) is the everyday vegetable of North Indian homes – cooling, light and easy to digest. Paired with chana dal it becomes a satisfying, mild dal that children love.

Video by Kabita’s Kitchen on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 15 min
• Soak 30 min
• Cook 35 min
• Vegan · gluten-free · Mild
• Famous in Uttar Pradesh

Ingredients

• 150 g chana dal, soaked 30 minutes
• 400 g bottle gourd (lauki), peeled and diced
• ½ tsp turmeric
• 1 tsp salt
• 2 tbsp oil or ghee
• 1 tsp cumin seeds
• 1 pinch asafoetida
• 1 onion, chopped
• 1 tsp grated ginger
• 1 green chilli, chopped
• 1 tomato, chopped
• 1 tsp coriander powder
• ½ tsp garam masala
• fresh coriander

Method

1. Cook the soaked chana dal with 700 ml water and the turmeric for 20 minutes until almost soft.
2. Add the bottle gourd and salt and cook for 10 more minutes until the gourd is translucent.
3. In a pan heat the oil, add cumin and asafoetida, then onion, ginger and chilli and fry until golden.
4. Add tomato and coriander powder and cook until soft, then pour this into the dal.
5. Simmer for 5 minutes, sprinkle garam masala and coriander and serve with rice or chapati.

Tip: Taste a piece of raw lauki before cooking – if it is bitter, do not use it.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.