Instant pot Lauki Chana Dal is a simple and healthy curry made using Lauki or Dudhi, chana dal, and a few spices. I have made this as a no-onion no-garlic version, but one can make it with onion and garlic too.

Dudhi Chana Dal served with roti, buttermilk and cucumber

What is Lauki?

Lauki or doodhi is the Hindi name of Bottle gourd or calabash. Other common names are long-squash, upo-squash. It belongs to the cucurbita family and as with other squash like Zucchini, lauki is low in calories and is 90 percent water.

It has numerous health benefits associated with it like weight loss, being high in fiber, good for digestion, etc. Sadly this vegetable is not enjoyed by everyone. Especially when you make it plain. So most of the time it is either sneaked in or combined with something to make a delicious recipe.

Lauki chana dal is one of my ways to use this healthy vegetable. Lauki pairs well with chana dal and adds to the protein content of your meal. The dish can be enjoyed along with some simple plain rice, jeera rice, or roti.

Instant Pot Lauki Chana Dal served in a glass bowl.

Recipes with Dudhi or Laudi

Other ways I like to use lauki are in lauki paratha, Dudhi kofta, Dudhi Kofta curry, Dudhi Muthia, Handvo, Dudhi Halwa, and in pancakes. I sneak this vegetable into many of the recipes.

Bottle Gourd & Bengal Gram Curry served along with roti, cucumber and green chili. — Bottle Gourd & Bengal Gram Curry

One can make this doodhi chana dal in an Instant Pot as well as a pressure cooker. I do not make it in an open pan as cooking dal takes a lot of time. Instant pot is one of my preferred methods nowadays as I do not need to babysit at all once I start it.

Instant Pot Lauki Chana Dal served in a glass bowl, with roti, cucumber, and green chili.

Lauki Chana Dal (Instant Pot & Pressure Cooker method)

Instant Pot Lauki Chana Dal is a simple and healthy no-onion no-garlic curry made using Lauki or Dudhi, chana dal, and a few spices.

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Course: Main Course

Cuisine: Indian, North Indian

Keyword: Vegetables

Prep Time: 10

Cook Time: 20

Soaking Time: 30

Author: Renu Agrawal-Dongre

Equipment

Ingredients

2 Cup chopped Lauki/Dudhi/Bottle Gourd
½ Cup soaked Split Bengal Gram (Chana dal) ¼ cup dry will make ½ cup soaked
1 tablespoon Oil/ghee
1 teaspoon Cumin seeds
½ teaspoon Turmeric powder
1-2 Green Chilli
Salt
½ cup chopped or grated tomato
⅛ teaspoon asafoetida
2 cup water
¼ cup Freshly chopped coriander

Instructions

Instant Pot Method

Switch on the Instant Pot.
Put it on saute mode for 20 minutes.
Add Oil/ghee
1 tablespoon Oil/ghee
Once hot add asafotedia and cumin seeds and let it splutter. (See notes for asafoetida )
⅛ teaspoon asafoetida, 1 teaspoon Cumin seeds
Now add green chili, tomatoes, turmeric powder, and a little salt.
½ teaspoon Turmeric powder, 1-2 Green Chilli, ½ cup chopped or grated tomato, Salt
Let this cook until tomatoes start releasing oil.
Now add the chopped lauki and mix everything.
2 Cup chopped Lauki/Dudhi/Bottle Gourd
Add the rinsed and soaked chana dal., and let it cook for 1-2 minutes.
½ Cup soaked Split Bengal Gram (Chana dal)
Add salt, water, and fresh coriander.
Salt, 2 cup water, ¼ cup Freshly chopped coriander
Mix everything and close the lid.
Cancel the saute mode and switch the Instant Pot on high on the pressure cooker mod (Vent on sealing) e for 12 minutes. (If your dal takes longer to cook, put it on the Instant Pot for around 18-20 minutes).
Once the Instant Pot turns off, let the pressure release naturally.
Open the lid once the pin has dropped.

Pressure Cooker method

Switch on the stove and put on the pressure cooker without the lid.
Add Oil/ghee
1 tablespoon Oil/ghee
Once hot add cumin seeds and let it splutter.
1 teaspoon Cumin seeds
Now add green chili, tomatoes, turmeric powder, and a little salt.
½ teaspoon Turmeric powder, 1-2 Green Chilli, ½ cup chopped or grated tomato, Salt
Let this cook until tomatoes start releasing oil.
Now add the chopped lauki and mix everything.
2 Cup chopped Lauki/Dudhi/Bottle Gourd
Add the rinsed and soaked chana dal., and let it cook for 1-2 minutes.
½ Cup soaked Split Bengal Gram (Chana dal)
Add salt, water, and fresh coriander.
Salt, 2 cup water, ¼ cup Freshly chopped coriander
Mix everything.
Close the lid and cook it for 3-4 whistles or according to your pressure cooker settings. (Sometimes the chana dala takes a bit longer to cook.)
Once done let the pressure release naturally.
Open the lid.
Serve it with roti or steamed rice.

Notes

Standard US Size Cups and Spoons Used. 1 Cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml
Measurements are just a guide, one can change as per your taste
Soaking chana dal is preferred as it reduces the cooking time and soaking dal helps.
If not soaking, the time to cook the dal will vary.
Asafoetida (Hing) powder available in shops contains wheat and is not gluten-free. Gluten-intolerant’s can either skip completely or opt for Gluten Free Asafoetida (Hing)

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Disclaimer: I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.