A light, nourishing, and comforting homestyle dish made with hydrating bottle gourd (lauki) and protein-rich chana dal. Perfect for everyday meals, meal prep, and anyone looking for a wholesome, balanced curry.
- Serves: 1 People
- Prep Time: 15 minutes (soaking dal, chopping vegetables)
- Cooking: 30–35 minutes
- Difficulties: easy
Ingredients
For Cooking
- 1 cup Chana dal (soaked overnight)
- 1 medium Lauki / Bottle gourd (chopped)
- 4 tablespoons Cooking oil
- 2 teaspoons Cumin seeds
- 1 teaspoon Hing (asafoetida – optional)
- 1 medium Onion (finely chopped)
- 2 teaspoons Salt (or to taste)
- 1 tablespoon Ginger (chopped)
- 1 tablespoon Garlic (chopped)
- 1–2 pieces Green chillies (chopped)
- 1 cup Tomato pure (fresh or tinned)
- 2 teaspoons Turmeric powder
- 2 teaspoons Coriander powder
- 1 teaspoon Fennel seeds (crushed)
- 6 cups Water (adjust as needed)
For Dressing
- 2 tablespoons Fresh coriander leaves (chopped)
- 1 teaspoon Ghee (optional, for serving)
- 1 teaspoon Lemon juice (optional)
Nutritional Information
-
Calories
240 kcal -
Protein
11 g -
Carbohydrates
32 g -
Total Fat
8 g -
Saturated Fat
1.5 g -
Fiber
8 g -
Sugar
4 g -
Sodium
520 mg -
Calcium
80 mg -
Iron
3.1 mg
Procedure
-
3 minutesMark As Complete
Heat Oil & Temper Spices
Heat oil in a deep pan over medium heat. Add cumin seeds and allow them to crackle until aromatic. This step builds the base flavor of the dish. Make sure the seeds do not burn.
-
5 minutesMark As Complete
Add Hing & Onions
Add hing (if using), followed by chopped onions. Stir and cook until the onions soften and turn lightly golden. You’ll notice oil beginning to separate, which indicates proper sauteing.
-
2–3 minutesMark As Complete
Add Ginger, Garlic & Chillies
Add ginger, garlic, and green chillies. Cook for a few minutes to remove the raw smell of garlic. Stir continuously to prevent sticking and to evenly release flavors.
-
6–8 minutesMark As Complete
Add Tomatoes & Spices
Add tomato pure, turmeric powder, and coriander powder. Mix well and cook until the masala thickens and releases oil. This step is crucial for deep flavor development.
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3 minutesMark As Complete
Add Fennel & Chana Dal
Crush fennel seeds between your palms and add them to the masala. Drain the soaked chana dal and add it to the pan. Mix thoroughly so the dal coats evenly with the masala.
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5 minutesMark As Complete
Add Lauki & Water
Add chopped lauki and stir well. Cook briefly as lauki begins releasing water naturally. Add water gradually (up to 6 cups), adjusting consistency based on preference.
-
12–15 minutesMark As Complete
Simmer & Cook
Bring the curry to a gentle boil, then cover and cook on low heat. Allow the dal and lauki to soften fully. Stir occasionally to prevent sticking.
-
2 minutesMark As Complete
Garnish & Serve
Turn off the heat once the curry reaches desired thickness. Garnish with fresh coriander leaves and optionally drizzle ghee. Serve hot.
