Lauki Chana Dal Instant Pot

Looking for something different from the ordinary curry recipe with the instant pot? Look no further than this Lauki Chana dal dish!

I love to try varieties of dal recipes in the instant pot. 'Lauki' a.k.a 'Bottle gourd' is a kind of a melon that's growing in popularity for its succulent nature.

A bowl is with lauki chana dal on the table.

An Instant pot curry with Lauki and chana dal (Bengal gram lentil) brings complementing flavors along with a few spices to create a mouth-watering dish that is sure to please.

This dish comes together in under 30 minutes, making it the perfect vegan recipe for busy weeknights.

If you are a fan of Indian cuisine, you've got to try this Instant Pot Lauki Chana dal recipe today!

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Why this recipe works
Ingredients note
How to make this recipe
Storage
Serving suggestions
Recipe FAQ's
Expert tips
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📖 Recipe
Comments

Why this recipe works

The combination of lauki and chana dal is not only delicious but also nutritious. Lauki has a low glycemic index (15) which means that it helps us stay energetic for a longer time frame.

Lauki chana dal is super easy to make and comes together quickly.

This dish is hearty and filling, yet light and healthy.

Perfect vegan dal recipe during summer months. If you like instant pot dal recipe, then you must try this variation.

This is super easy just like Instant pot dal tadka, Instant pot dal palak, and Instant pot Chana dal recipe.

Ingredients note

Lauki chana dal ingredients are placed on the table.

Bengal gram: You can use either chana dal or split chickpeas for this recipe. If using split chickpeas, cook time will be less since they cook faster than chana dal.

Lauki: Lauki is popularly known as bottle gourd, opo squash, or calabash gourd. It is a green-colored summer squash with white flesh and has a mild flavor. In Hindi, it is also known as "doodhi" and in Tamil as "Sorakkai".

Spices: I have used basic Indian spices to make this dal recipe. You can also add garam masala powder or any other spice of your choice like cumin powder, or coriander powder.

Cloves: You can either use whole cloves or ground cloves. If using whole cloves, crush them using a mortar and pestle before adding them to the recipe.

Green chillies: If you prefer a spicy note for your curry, green chilies offer the best kind that blends with the taste of Lauki or bottle gourd.

See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.

How to make this recipe

Soak the Bengal gram for 4 hours in clean water.

Peel and chop the bottle gourd into small pieces.

An isnat pot is with cumin seeds, chopped onion and ginger on saute mode.

Press the saute button on the Instant Pot and heat 3 teaspoon of vegetable oil.

Once the oil is hot, add cumin seeds and crushed cloves and allow them to splutter.

Add chopped green chili pepper, grated ginger, and chopped onions. Saute for a minute.

A pot is with tomatoes and spices on saute mode.

Then add chopped tomatoes and stir well.

Add salt, and all the spices like Kashmiri red chili powder, turmeric powder, and garam masala. Mix well.

An instant pot is with spices, chana dal, and lauki.

Now add chopped lauki and soaked chana dal. Mix well to get an even mix.

An instant pot is filled with lauki chana dal.

Add three cups of water and stir well. Cancel the saute mode.

Close the Instant Pot lid with the valve in sealing position. Cook on manual mode (high pressure) for 6 minutes. Once done, use the natural pressure release option for at least 15 minutes before opening the lid.

Open the lid and stir the cooked dal gently to get an even mix. Garnish with freshly chopped cilantro leaves (optional).

An instant is with lauki chana dal and topped with tadka.

Prepare tadka: Place a pan over medium heat and add 1 teaspoon of oil. Once the oil is hot, add a pinch of Kashmiri red chili powder, ¼ teaspoon hing, and Kasuri methi. Fry them for a few seconds and pour them over the dal.

Serve this delicious Lauki Chana Dal with steamed rice or roti.

Storage

Lauki chana dal is best served fresh but leftovers can be stored in an airtight container in the fridge for up to three days.

Reheat as needed before serving. You can also freeze leftovers for up to two months. Thaw in the fridge overnight before reheating.

Serving suggestions

Serve this Lauki Chana Dal with steamed rice or roti. You can also serve it with Jeera Rice, Plain white Rice, or brown rice. For a low-carb option, serve it with cauliflower rice.

This delicious and healthy Lauki Chana Dal recipe is sure to become a weeknight favorite in your household. Give it a try and let us know how you like it in the comments below.

Recipe FAQ's

What is lauki?

Lauki is a summer squash also known as bottle gourd, opo squash, or calabash gourd. It is green-colored with white flesh and has a mild flavor. In Hindi, it is also known as "doodhi" and in Tamil as "Sorakkai".

Can I make this recipe in a pressure cooker or stovetop pot?

Yes, you can make this recipe in a pressure cooker or stovetop pot. The cook time will be the same.
For the stovetop method, cook the dal on medium heat until done. And cook the lauki in a separate pan on the stovetop until soft. Then assemble together.

Why should we soak the chana dal?

Soaking the chana dal helps to cook the dal faster. I would recommend soaking for at least 30 minutes in warm water.

Expert tips

If you don't have an Instant Pot, you can make this recipe in a traditional pressure cooker or stovetop pot. The cook time will be the same.
Soak the chana dal for at least 30 minutes before cooking. This will help to cook the dal faster.
If you don't have lauki, you can use any other summer squash like zucchini or yellow squash.
You can also add a little bit of jaggery to this recipe to balance the flavors.
Chop the lauki into larger chunks to retain their shape in the dal after pressure cooking.
Adding mustard seeds and curry leaves to the Tadka is also an option to consider.
If the dish turns out too spicy, squeeze a teaspoon of lime juice or lemon juice.
If you soaked Bengal gram for only 30 minutes then you should increase the cooking time by a minute or two in the Instant Pot. If the dal is too thick for your liking, you can add more water and stir well.