Louki Chana Dal Recipe | How to make Louki Chana Dal at Home | Easy Lauki Dal Recipe – Step By Step with Images and Video.
Craving a comforting, home-style Indian sabzi that’s both nutritious and irresistibly flavorful? Say hello to Lauki Chana Dal Sabzi—a wholesome Madhya Pradesh-style dish made with bottle gourd and split Bengal gram, infused with a flavorful tadka and a magical twist of spices! 🥒✨
Even if lauki isn’t a family favorite, this recipe is sure to change minds. With soft chunks of gourd, perfectly cooked chana dal, and a tempering that packs a punch—this dish becomes a delightful blend of texture and taste. And the secret ingredient? A touch of Maggi Masala-ae-Magic that takes it from simple to spectacular.
Serve it with hot roti, paratha, or rice—this comforting bowl of goodness is the perfect pick for lunch or dinner. Let’s make this humble sabzi the star of your kitchen!
Ingredients of Louki Chana Dal Recipe
Louki Chana Dal Recipe Video
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Louki Chana Dal Recipe – Step By Step
1. Peel 500 grams of fresh bottle gourd (lauki), slice it in half lengthwise, and cut into medium-sized cubes—not too big or small.
2. Rinse ½ cup chana dal (split Bengal gram) thoroughly and soak it in water for at least 2 hours until it becomes soft and puffed.
3. In a pressure cooker, add the chopped lauki and soaked chana dal. Season with ½ tsp turmeric, 1 tsp Kashmiri red chili powder, and ½ tsp salt. Add ¼ cup water and 1 tsp ghee, which helps prevent excess foaming and adds a nice flavor.
4. Close the lid and pressure cook on medium flame for 2 whistles, then turn off the heat.
5. While the pressure releases, prepare the tempering. Heat 2 tbsp oil in a pan. Once hot, add 1 bay leaf, 2 dried red chilies, 3–4 black peppercorns, 1 tsp cumin seeds, and ¼ tsp asafoetida (hing).
6. Add 1 tbsp finely chopped garlic and sauté until golden. Then add 1 finely chopped large onion and sauté on medium-high heat until it turns golden.
7. Stir in 1 tsp grated ginger and 2–3 finely chopped green chilies. Cook everything together for a minute.
8. Add the dry spices: ½ tsp turmeric, 1 tsp Kashmiri red chili powder, ½ tsp cumin powder, and 1 tsp coriander powder. Mix and roast the spices well.
9. Add 2 finely chopped tomatoes and salt (adjust since salt was added earlier). To avoid burning, splash a little water and cook until the tomatoes are soft and the oil separates.
10. Crush and add a pinch of kasuri methi (dried fenugreek leaves) for extra flavor.
11. Once the cooker cools down, open it and check—lauki and dal should be soft but not mushy. Pour this into the prepared masala and mix well.
12. Simmer for 5 minutes on low heat to let all flavors blend. Adjust water consistency as per your preference—thick or slightly runny.
13. Finally, lower the flame and stir in 1 packet of Maggi Masala-ae-Magic. Mix and cook for 2–3 more minutes. Garnish with fresh coriander and serve hot with roti, paratha, or rice.
