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lauki chana dal served in a black bowl garnished with coriander leaves
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Lauki Chana Dal (Instant Pot Recipe)

Lauki Chana Dal is a sabzi, curry or gravy recipe made with Bottle Gourd (Lauki, Calabash) and Chana Dal (Bengal gram or split chickpeas). Serve with Chapati, Plain Paratha or Rice. Easy recipe using pantry staples under 30 mins. Vegetarian, Vegan, Gluten Free and soy free.
Course Main Course, Side Dish
Cuisine Indian, north indian
Keyword instant pot lauki chana dal, lauki chana dal
Prep Time 10 minutes
Cook Time 15 minutes
Soaking Chana Dal + NPR 6 hours 15 minutes
Total Time 6 hours 40 minutes
Servings 4 people
Author Vidya Narayan

Equipment

  • Instant Pot

Ingredients

  • 450 grams Lauki (bottle gourd) 1 & ½ cups diced thick
  • ¾ cup Chana Dal or Bengal Gram Dal
  • 3 Onions small, finely chopped or use 1 large
  • 2 Tomatoes small, finely chopped
  • 1 ½ tablespoon Peanut oil or use avocado oil
  • ½ teaspoon Cumin Seeds or Jeera
  • 2 teaspoon ginger garlic paste
  • 1 teaspoon Turmeric
  • 1 teaspoon Kashmiri Red chili powder
  • ½ teaspoon Garam Masala
  • ½ teaspoon Aamchur Powder (Dry Mango Powder) substitute with juice of ½ a lime - check notes
  • 1 ½ cups Water
  • Salt to taste

Instructions

  • Prep Work – Wash and Soak Chana Dal (overnight or for 2-3 hours in hot water). Drain the water and rinse once before proceeding with cooking.
  • Wash and peel lauki. Cut the top /stem and ends, dice them into thick chunks. If the seeds are big, scoop out using a spoon or knife.
  • Switch on Sauté Mode, Once it displays “HOT” or “ON” add oil, cumin seeds. Once cumin toasts, add finely chopped onions and ginger garlic paste. Sauté for 1-2 mins until the onions are translucent.
  • Next add chopped tomatoes and sauté for a couple of seconds.
  • Now add the diced lauki, soaked and drained chana dal, spices and salt to taste. Cancel Sauté Mode.
  • Add Water, mix once, scrape the sides and close the Instant Pot lid.
  • Pressure cook on high for 8 mins. Do a natural pressure release(approximately 15 mins). Press Cancel. Open the lid, add the finely chopped coriander leaves and serve.

Notes

  1. Total time - Prep time (10 mins), IP Cook time (8 mins + 10 mins sauté etc) - approximately 30 mins. While the cook time is only 8 mins, it takes time to sauté ingredients, the pressure to build etc. 
  2. If you are in a hurry to serve, wait for 5 mins before doing a QPR (quick pressure release). 
  3. Amchur can be substituted with fresh lemon juice (add just before serving)
  4. The recipe is gluten free and vegan. However, you can substitute peanut oil with ghee. If you are allergic to peanut oil, feel free to substitute it with any neutral flavor oil.
  5. The sabzi is great for meal planning. Under refrigeration, it stays fresh for 4-5 days.
  6. The consistency of the sabzi depends on what you are serving it with. Personally, this consistency works well with rice and roti. If you want a thicker consistency, add 1 cup of water instead of 1 & ½ cups.
  7. Pressure Cooker Instructions - 3-4 whistles on medium heat. Allow the pressure to release naturally.