Lauki Chana Dal

To cook Lauki Chana Dal in a pressure cooker, start by rinsing and soaking 0.5 cup each of Toor dal and Chana dal for about 30 minutes. Chop the Lauki, onion, and tomato. Heat ghee in the pressure cooker, add cumin seeds, and sauté garlic and curry leaves. Then, add onion and tomato, followed by the soaked lentils, Lauki, and spices. Pour in 2 cups of water, close the lid, and cook for 3-4 whistles. Release the pressure, check the consistency, and adjust with water if necessary.

Yes, Lauki Chana Dal can easily be made vegan by substituting ghee with vegetable oil or coconut oil. The dish is primarily made with lentils and bottle gourd, making it a nutritious option for those following a plant-based diet.

If you can't find Lauki (bottle gourd), you can substitute it with zucchini or pumpkin. Both options will provide a similar texture and absorb the flavors of the spices well, making them great alternatives in this dish.

Leftover Lauki Chana Dal can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stovetop or in the microwave, adding a splash of water if it has thickened.

Lauki Chana Dal pairs wonderfully with steamed rice, roti, or naan. You can also serve it with a side of yogurt or a fresh salad to balance the flavors and add some crunch to your meal.