Lauki Chana Dal Dry Recipe | Simple Bottle Gourd Sabzi

This lauki chana dal dry recipe is a simple sabzi made with fresh bottle gourd and basic spices. It’s a healthy vegetarian dish, usually served in everyday meals with roti and paratha. Unlike the traditional curry-style recipe, this is a dry version of lauki chana dal. This is naturally gluten-free, and if you want a vegan version, replace ghee with oil. If you are a big fan of bottle guard, you can also try the lauki kofta recipe this summer.

About Lauki Chana Dal

Lauki is the Hindi name of bottle guard, and chana dal is the Bengal gram, which is made by splitting chickpeas without skin. This lauki chana dal is made in two versions: one is dry, and the other is curry. In the curry version, the sabzi is made with water, and in the dry version, there is no water. Both versions are prepared in almost the same way, but in this post, I’ll show you the dry version, which is my favourite.

Traditionally, this recipe is prepared in curry style. But in my home, I always saw my mother cooking this dry version. I have eaten the same way since childhood. So, I didn’t like a spoonful of water in this dish. In summer, I eat it 2 to 3 times a week because I like it most and feel it’s very healthy, as my parents always say to eat green vegetables. They are packed with nutrients, like this bhindi recipe and dry palak aloo sabzi.

My recipe is made without onion and garlic because I didn’t like them in my lauki sabzi. I made it in the same way that my mother cooks. We make this lauki chana dal dry recipe in a pressure cooker by sauteing ghee with cumin seeds and coriander powder. Then add chopped bottle gourd, chana dal, turmeric, salt, green chilli, and water. Cook until soft, mushy or no water in the final preparation.

Ingredients

Bottle Gourd (Lauki)- I used a fresh, medium-sized bottle gourd and cut it into medium-thick pieces. Round bottle gourd also works well.

Chana Dal- I take 1/4 cup chana dal and soak it in water for 30 minutes, which helps it cook faster.

Tempering- Cumin seeds are good.

Ghee- I used homemade ghee in this recipe. If you want to make it vegan, then use oil. But ghee tastes better than oil.

Spices- Coriander powder and turmeric powder are used. After cooking the sabzi, you can add some garam masala for better flavour.

Salt- Regular white salt is used here.

Green chilli- I like to add green chilli to my green bottle gourd sabzi. Red chilli can be used instead.

Water- I used only 1 tbsp of water, which helps it cook with a better texture.

How to make lauki chana dal dry recipe

1. First, take 1/4 cup chana dal in a bowl. Rinse in clean water and soak it for 30 minutes.

2. Take a fresh long bottle gourd, or you can use a round bottle gourd too. Choose any one that you like.

3. Peel and chop it into medium-thick pieces in a bowl. Wash in clean water.

4. Heat 1 tbsp ghee in a pressure cooker on medium heat with 1 tsp cumin seeds. Let them sizzle.

5. When they start sizzling, add 1 tsp coriander powder to it. Sauté it till golden, not brown.

6. Add chopped bottle gourd and soaked chana dal to it.

7. Season 1/2 tsp turmeric powder, 1 tsp salt, and chopped green chillies.

8. Pour 1 tbsp of water into it.

9. Mix all the ingredients well and pressure cook for 2 whistles on high heat. After 2 whistles, cook on a low heat for 7 minutes, then turn off the flame. Let the pressure down naturally.

10. When the pressure is released, open the lid you will see the dal and bottle gourd are cooked. But there is still some water in the sabzi.

11. Cook the sabzi until the water is absorbed. Mash the bottle guard with a masher or a spoon for a better texture. When the water is completely absorbed, turn off the flame.

Serving & Storage

Serve this lauki chana dal hot and add 1 tsp of ghee as a topping with hot phulka alongside cucumber raita and boondi raita. You can also pair it with jeera rice.

You can store leftover lauki chana dal in the refrigerator for 2 days. Reheat in a pan by sprinkling some water before serving. But I recommend making it fresh whenever you want to eat, fresh sabzi tastes best.

Pro Tips

• Soak the chana dal for at least 30 minutes. This helps it cook faster and gives a soft texture.

• Add only a little water that I mentioned in the instructions. Too much water turns into curry instead of dry sabzi.

• Since this is a dry version, cook uncovered at the end to evaporate water and achieve the right texture.

• You can add chopped coriander at the end to enhance the freshness and taste.

• Add 1 tsp ghee before serving for a richer taste.

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