Vegan Lauki Chana Dal
Lauki Chana Dal is a comforting, homestyle North Indian staple: tender bottle gourd cooked together with nutty split chickpeas in a light, aromatic, mildly spiced gravy. This fully vegan version uses no dairy or animal products, keeping the natural mild sweetness of lauki and earthy flavour of chana dal perfectly balanced — wholesome, nutritious, and ideal with roti, rice, or paratha.
Shared by maya
Time
80 min
Serves
4
Difficulty
easy
đź›’ Ingredients
- #Main Ingredients;
- ½ cup split Bengal gram (chana dal), washed and soaked 30 mins
- 300g bottle gourd (lauki), peeled and cut into cubes
- 1 medium onion, finely chopped.. 2 medium tomatoes, chopped or pureed
- 1 tbsp ginger‑garlic paste.. 1–2 green chillies, slit
- #Spices & Seasoning;
- 1 tsp cumin seeds,, ¼ tsp turmeric powder,, 1 tsp coriander powder,, ½ tsp red chilli powder
- ½ tsp garam masala,, Salt to taste,, Pinch of sugar (optional)
- #Cooking & Garnish;
- 1.5 tbsp coconut oil or neutral oil,, 2–2.5 cups water
- Fresh coriander leaves for garnish,, Lemon wedge (optional)
👩‍🍳 Instructions
- 1
Cook dal: Pressure cook chana dal with turmeric, salt, and 2 cups water for 3–4 whistles until soft but still whole; do not overcook. Set aside.
- 2
Sauté aromatics: Heat oil in a pan, add cumin seeds. Once they crackle, fry onion until soft and golden. Add ginger‑garlic paste and green chillies, cook 1 minute until fragrant.
- 3
Make base: Stir in tomatoes, coriander powder, red chilli powder, and sugar. Cook 5–6 minutes until thick and oil separates.
- 4
Simmer: Add bottle gourd and mix well. Pour in a little water, cover, and cook 8–10 minutes until lauki turns tender. Add the cooked dal, stir gently, and simmer 8–10 minutes more so flavours blend.
- 5
Finish: Sprinkle garam masala. Garnish with fresh coriander and serve hot with a squeeze of lemon if desired.