WHAT IS LAUKI CHANA DAL?
Bottle gourd and split chickpea lentil curry, known as 30-Minute Pakistani Lauki Chana Dal, has its roots in India and has become a popular recipe in Pakistan. Bursting with flavor, this vegetarian recipe boasts mild spicing and is conveniently prepared in an Instant Pot. This Pakistani/Indian dinner recipe is one of my family recipes. Other vegetarian recipes on the blog are: Achari Aloo, Aloo Matar, and Zuchanni Curry. This is one of my all time favorite comfort foods.
DIFFERENCE BETWEEN DAL GOSHT AND LAUKI CHANA DAL?
Dal Gosht is split chickpea lentil and mutton curry and Lauki Chana Dal is Bottle gourd with split chickpea lentil curry. They are completely different Pakistani/Indian recipes.
INGREDIENTS
Bottle gourd- In Urdu, this vegetable is known as Lauki. The recommended method is to remove the skin and then proceed to cut it, following the demonstration in the video. Split Chickpeas- This is referred to as Chana Dal. It’s advisable to soak them overnight to expedite the cooking process in the Instant Pot. Tomato- Using just one tomato should suffice to even out the taste. Whole Spices- Adding this will infuse warmth into the recipe, and all you require are common essential spices.
HOW TO MAKE LAUKI CHANA DAL?
WHAT TO PAIR WITH?
Pair this Pakistani recipe with Chapati or Basmati Rice, along with some Kachumber. If you’re in the mood for dessert try Traditional Kheer.
HOW TO STORE IT?
You can store Lauki Chana Dal in an airtight container in the refrigerator for 3-4 days. However, please note that this recipe is not suitable for freezing. Hey Friend, You’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Facebook, Instagram, and TikTok.
Let’s Make Lauki Chana Dal!
