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lauki ki sabji recipe, lauki ki sabzi | lauki chana dal

Lauki chana dal ki sabzi is a very popular lauki curry made using onions, tomatoes, chana dal.
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Curries
Cuisine: North Indian
Servings: 5
Calories: 290kcal
Author: Asiya


  • 1 medium size bottle gourd/lauki/doodhi peeled, cut into small cubes and washed well
  • 3 tbsp oil
  • 1 small cinnamon stick/dalchini
  • 3-4 cloves/loung
  • 1/4 tsp shahi zeera/caraway seeds
  • 3 slit green chillies
  • 2 medium size onions finely sliced
  • salt to taste
  • 1/2 tsp red chilli powder
  • 1/4 tsp turmeric powder/haldi
  • 1/2 tsp ginger garlic paste
  • 2 medium size tomatoes finely chopped
  • 2 tbsp beaten yogurt/dahi
  • 1 small cup chana dal/bengal gram soaked for an hour
  • 2 tbsp chopped coriander leaves
  • 1/2 cup water


Step 1(Boil the dal):

  • Take a pressure cooker, into it add the soaked dal, add some enough water and pressure cook the dal until it is half boiled.
  • Reduce the steam and set the boiled dal aside.

Step 2(Making of lauki ki sabji or lauki chana dal ki sabzi):

  • Take a pressure cooker, into it, add oil and heat it.
  • Add whole garam masala that is dalchini, loung, shahi zeera and saute for few seconds.
  • Add slit green chillies, add sliced onions and cook the onions until they turn soft.
  • Add salt as per taste, add red chilli powder, turmeric powder, ginger garlic paste, mix and cook the masala for few minutes on low flame.
  • Add the pieces of lauki into it, mix well.
  • Add the boiled chana dal and mix well.
  • Add the chopped tomatoes into it, mix and cook for few minutes on low flame until the tomatoes turn soft.
  • Add yogurt, mix well.
  • Cook the whole sabzi for about 5 minutes on low flame.
  • Add 1/2 cup water, add freshly chopped coriander leaves, mix well.
  • Mix everything well and pressure cook the sabzi for 2 whistles.
  • Switch off the flame.
  • Reduce the steam.
  • Remove the lid, cook the curry for few minutes if there is any water remaining by keeping the lid uncovered.
  • Switch off the flame.
  • Serve hot with steamed rice or roti.


1. Always separately boil the soaked chana dal or pressure cook the dal until half cooked while making lauki ki sabji in cooker.
2. Directly adding the soaked dal into the curry keeps the dal hard and since it is chana dal it takes time to cook and get tender. Therefore, it is better to cook the dal before in a separate cooker and then add into the lauki sabzi.


Calories: 290kcal
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