Lauki Chana Dal (Bottle Gourd Chickpea Curry)
A North Indian specialty, perfect for a vegetarian main or side dish!
Ingredients
For the Dal
- 1 cup channa dal
- 1 tbsp finely chopped ginger root
- ½ tsp turmeric
- 4 cups water
For the Gourd
- 1 medium gourd, peeled and chopped
- 1 medium onion chopped fine
- 2 medium tomatoes chopped fine
- ½ tsp whole cumin seeds
- 1 serrano chili, sliced in half (optional)
- 1 tsp salt
- ½ tsp turmeric powder
- ¼ tsp red chili powder (optional)
- ½ tsp ground cumin powder
- ¼ tsp garam masala (or to your taste)
- 1½-2 cups water
- 1 tbsp chopped fresh cilantro for garnish (fresh green coriander leaves)
- 3 tbsp cooking oil
Instructions
For the Dal
- Sort and clean the dal well of any grit. Wash, rubbing grains together with your fingers, at least 3 times and soak in water for half an hour, then drain and place in a 4 to 6-quart pot.
- Add 4 cups of water, chopped ginger, 1/4 teaspoon of turmeric, and 1 teaspoon of salt. Set on the stove and cook on high, partially covered, until it comes to a rolling boil. You can remove any froth that surfaces with a spoon.
- Lower heat and let simmer for approximately 40-45 minutes, stirring occasionally until soft and blended. Turn off the heat.
For the Gourd
- Peel and cut the gourd in half, then cut in half again and chop into bite-size bits. If the gourd is more mature, the inside flesh might be a little spongy, and you can remove some of it. Immerse in a bowl of water and set aside.
For the Curry
- Heat oil in a large pot. Add cumin seeds and wait until they sputter and turn brown, about 30 seconds (careful, they burn quickly!).
- Add finely chopped onions and sauté until three-quarters brown, 8-10 mins.
- Add the turmeric powder, cumin, and red chili powder. Stir for 30 seconds, then add the finely chopped tomatoes. Let cook for 4-5 minutes, stirring occasionally, until tomatoes are cooked and start to curl.
- Add the bottle gourd after draining. Stir for about one minute, then add 2 cups of water. Cover and cook until almost done, approximately 15minutes.
- Add to the cooked dal and let boil for another 5-10 minutes so the curry and dal are blended and flavors infused.
- Check for salt. Add more hot water if the consistency is too thick. Sprinkle the garam masala on top and stir.
- Pour into a deep serving dish. Garnish with coriander.
Notes
Serve with plain boiled white rice or rotis.
You can omit the tomatoes—it still tastes good!