How to make Lauki Chana Dal -

A healthy treat for all – Bengal gram cooked with bottle gourd.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Maa ki Dal.

Main Ingredients : Split Bengal gram (chana dal) (चने की दाल),

Cuisine : Punjabi

Course : Main Course Vegetarian

Lauki Chana Dal

Lauki Chana Dal Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Lauki Chana Dal Recipe

  • Split Bengal gram (chana dal) boiled 2 cups

  • Bottle gourd (lauki/doodhi) cut into 1 inch cubes 1/2 kilogram

  • Garlic grated 4-5 cloves

  • Ginger grated 1 inch piece

  • Onion finely chopped 1 large

  • Green chilli seeded and sliced 1

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Ghee 2-3 tablespoons

  • Cumin seeds 1 teaspoon

  • Asafoetida a pinch

  • Tomatoes finely chopped 2

  • Red chilli powder 1/2 teaspoon

  • Fresh coriander a few sprigs


Step 1

Place gram, garlic, ginger, onion, green chilli, gourd, salt and turmeric powder in a pressure cooker.

Step 2

Add 2-3 cups water, cover and pressure cook for 7-8 whistles.

Step 3

Remove from heat and let it stand, uncovered. To make tempering, heat ghee in a non-stick pan.

Step 4

Add cumin seeds, asafoetida and let seeds crackle.

Step 5

Add tomatoes and cook till they are pulpy. Add red chilli powder, switch off heat and mix well.

Step 6

When the pressure reduces, remove lid of pressure cooker and mash gram mixture.

Step 7

Transfer cooked gram in a serving dish and pour tempering on top.

Step 8

Serve hot garnished with coriander sprigs.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.