Lauki Chana Daal
لوکی چنے کی دال
Lauki chana daal pairs nutty, firm chana daal with soft, mild bottle gourd, and it is one of the most common daals in Pakistani homes, especially in summer. The daal is boiled separately until tender but still holding its shape, while the lauki cooks in a properly fried masala. Brought together for a final simmer, the gourd melts into the daal and makes it silky without any cream or extra fat.
- ⏱ Total: 1 hr 20 min
- Prep: 15 min
- Cook: 1 hr 5 min
- Easy
- Serves 4
Method
Tap a step when it is done.
Wash the chana daal in 3–4 changes of water and soak it for 1–2 hours. Peel the lauki, cut out any large seedy core, and cut it into 2 cm cubes.
Drain the daal and put it in a with 3 cups of water and the turmeric. Bring to a boil, skim off the foam, then simmer half covered for 30–35 minutes until the grains are soft when pressed but still whole.
Meanwhile, heat the oil in a over medium heat. Add the cumin and, once it crackles, the onion. Fry for 6–7 minutes until golden.
Add the , tomatoes, chili powder, coriander powder and salt. Cook for 6–8 minutes, stirring and scraping, until the tomatoes have melted and the oil separates. This gives the daal its flavour.
Add the lauki cubes and stir for 2–3 minutes to coat them. Cover and cook on low heat for 8 minutes; the lauki will release water and start to soften.
Pour in the boiled daal with its cooking water and the remaining cup of water. Simmer for 12–15 minutes, stirring now and then, until the lauki is translucent and soft and some of the daal has broken down to thicken the pot.
Check the consistency; it should be thick but pourable. Stir in the garam masala and green chilies, simmer 1 more minute and turn off the heat.
Scatter over the coriander and serve hot with roti, or with plain rice and a little achar.
Kitchen notes
Don't skip soaking. Unsoaked chana daal can take over an hour and may never soften evenly.
Taste a small piece of raw lauki before cooking. If it is bitter, throw it away; bitter bottle gourd can make people ill.
Cook the daal only until just tender before adding it. It keeps cooking with the lauki, and overcooked daal turns into mush.
A summer daal for every day
Lauki is one of the cheapest and most plentiful summer vegetables in Pakistan, and cooking it with chana daal is the most popular way to make it into a full meal. The daal adds protein and a nutty bite, while the lauki keeps the dish light and cooling in the heat. It is eaten with roti for lunch or dinner, or poured over rice, and it is a common choice when someone wants something simple and easy on the stomach.
Cooking the two at different speeds
Chana daal and lauki cook at very different rates. Soaked chana daal still needs around half an hour to soften, while lauki turns tender in 15–20 minutes and collapses if pushed further. Boiling the daal separately in a lets each one finish properly: the daal arrives soft but whole, and the lauki, already half cooked in the masala, needs only a short simmer to turn translucent. Some of the daal breaks down during that simmer and thickens the dish naturally.
Variations
- Tarka finish: pour a garlic and cumin in ghee over the top just before serving.
- Lemon: a squeeze of lemon on each plate lifts the gentle flavours.
- Chana daal gosht: for a richer version, cook mutton in the masala until tender, then add the boiled daal and lauki.
Storing and reheating
Lauki chana daal keeps in the fridge for 2–3 days. It thickens as it cools, so add a splash of hot water when reheating and simmer for a few minutes, stirring. It can be frozen, though the lauki becomes softer after thawing.
Questions people ask
Can I make it in a pressure cooker?
Yes. Make the masala in the cooker, add the lauki, soaked daal and 3 cups of water, and cook for 2–3 whistles. Let the pressure drop naturally, then simmer open for a few minutes to adjust the thickness.
How do I choose a good lauki?
Pick one that is pale green, firm, smooth and heavy for its size, with skin that your nail can easily mark. Avoid soft, wrinkled or very large ones.
Can I add a tarka on top?
Yes. A tarka of cumin, sliced garlic and dried red chilies in hot ghee, poured over just before serving, makes it even more fragrant.
Nutrition (estimate, per serving)
- Calories
- 310
- Protein
- 12 g
- Fat
- 14 g
- Carbs
- 34 g
