Lauki Chana Dal Masala
Recipe type: Main
Cuisine: Indian
Serves: 3-4
  • 1 small bottle gourd (300 gm) cut into medium sized square pieces
  • 1 cup split Bengal Gram (Chana Dal)
  • 1 medium sized onion finely cut lengthwise
  • 1 medium sized tomato finely cut into small cubes
  • Salt as per taste
  • For Masala Paste:
  • 8-10 garlic cloves
  • 1 to 1.5 inches Ginger ( Adarak) -chopped in small pieces
  • Coriadner seeds 1 teaspoon
  • 1 small onion cut into cubes
  • 1 small tomato cut into cubes
  • For Dry spices:
  • Turmeric Powder ( haldi )- ½ tspoon
  • Red chilli powder spicy as per the taste (2-3 tspoon)
  • Dry Mango powder ½ teaspoon ( Aamchur powder)
  • For Tempering:
  • 1 Bay Leaf ( Tejpatta)
  • Fresh Curry leaves
  • 1 tea spoon cumin seeds ( Jeera)
  • 2 Dry red chilies ( broken )
  • 4-5 cloves (Long)
  • 3-4 Black pepper ( kali mirch )
  • 1 inch cinnamon broken into small pieces dalchini)
  • 2-3 tbspoon Sunflower oil/Moongfali oil
  • A pinch of asafoetida (hing)
  • 1 tbspoon ghee
  1. Soak the chana dal (split Bengal Gram) at least 3-4 hours.Drain out the water before cooking.
  2. In a cooker, add soaked chana dal and cut lauki pieces. Add 3-4 cups of water enough for cooking. Cook it on medium flame till 3-4 whistles.
  3. When cooker gets cool then remove the extra water in a bowl ( This water will be used for adjusting a gravy consistency later ).
  4. Make a fine paste of ingredients given above for masala paste and keep it ready.
  5. In a kadhai ,heat 2-3 tbspoon oil. Add a bay leaf,dry red chilies, cloves,black pepper,and cinnamon.Saute it well for ½ min.
  6. Add cumin seeds. Once it splutter then add a pinch of asafoetida.
  7. Add chopped onions and saute till it gets tender.
  8. Add chopped tomatoes and saute till it gets mushy.
  9. Add turmeric powder and saute for a min.
  10. Add red chili powder 2-3 tspoon as per your taste and dry mango powder and mix them well.
  11. Now add prepared masala paste and salt as per taste.
  12. Saute the masala well till it leaves off the oil from sides..
  13. Add dal and lauki to the masala mixture and mix it well.
  14. Add the dal stock ( from step 3) to adjust the gravy consistency.Cook it on a slow flame for 4-5 min.
  15. Once the gravy is ready switch off the flame. In another pan heat 1 tbspoon ghee. Once ghee is hot then add fresh curry leaves. Pour this mixture on a gravy.
  16. Serve hot with hot phulkas (Roti) and steamed rice!!!
Recipe by Kali Mirch - by Smita at