In the current work from home environment, I prefer to make quick and easy lunches at home. Something that is hearty yet healthy. A lunch that is quick to assemble, can be made in big batches and yet taste great for leftovers. This split yellow gram & bottle gourd dal (lauki chana dal) is all this and much more. The dal recipe uses dry store cupboard ingredients. Further the bottle gourd is a hard vegetable that doesn’t spoil easily once refrigerated. In addition the dal cooks within 20-25 min. And if you make it in an Instant Pot, you just have to spend 8-10 min chopping and mixing in everything.
Making the Split Yellow Gram & Bottle Gourd dal
Before jumping into the recipe, below are few questions that may spring to your mind if you are making this for the first time. Read along or just jump to the recipe if you want to get cooking.
Jump to Recipe- What is split yellow gram and bottle gourd ?
- Do I have to use an Instant Pot ?
- How do I make this dal vegan?
- How do I store and use leftovers?
- Can I scale the recipe?
What is split yellow gram and bottle gourd ?
Split Yellow Gram : This lentil is split from the whole Bengal Gram or Kala Chana variety. I found this link explaining the process and how it differs from the white chickpeas used for hommous. Read on how this split yellow gram is produced.
Bottle Gourd : Also known as white flowered gourd or long melon, bottle gourd grows on a vine for its fruit. When harvested young it is consumed as a vegetable with a light green smooth skin and white flesh. More on wiki here
Do I have to use an Instant Pot ?
Using an Instant Pot (IP) just makes life easier. One can cook and serve wholesome soups, stews, dal and bean curries in under 30 min. It is the perfect one pot cooking for weeknights. I know there is an Instant Pot cult like following everywhere, but you can obviously make this dal without an IP. It just takes a little more time and cleaning up thereafter. I have added the instructions on making this dal without an Instant Pot in the recipe card below.
How do I make this dal vegan?
The only non-vegan ingredient in this dal is the ghee used for tempering. Substitute the ghee with a virgin unrefined coconut oil of your choice.
How do I store and use leftovers?
Store any leftovers in an air tight container in the refrigerator for up to 3 days. Just heat it thoroughly before consuming the leftovers. This dal freezes well as well if you would like to make a big batch.
Can I scale the recipe?
To increase or decrease the quantity of the dal, just double up or double down on the ingredients as you wish.
Please let me know in the comments if you have any questions or your thoughts. If you like the recipe for this Split Yellow Gram & Bottle Gourd Dal (Lauki Chana Dal) , please do leave a rating below. Don’t forget to tag #urbanfoodlover and follow along on Instagram for lots more Foodie Inspiration 🙂
Split Yellow Gram & Bottle Gourd Dal (Lauki Chana Dal Recipe)
Equipment
- Instant Pot
Ingredients
- 1 bottle gourd diced
- 1/2 cup dry split yellow gram lentils App. 120 grams
- 1 tbsp ghee Virgin Coconut Oil for a vegan version
- 1 tomato diced
- 1 green chilli chopped
- 1 tsp cumin seeds
- 1 tsp coriander seeds roasted and crushed
- 1 piece ginger thumb size
- 1/2 tsp turmeric powder
- 5-6 curry leaves
- 1 tbsp chopped cilantro / parsley
- 1 tbsp lemon juice
- Salt per taste
Instructions
Instant Pot Method
- Chop gourd and tomatoes into small cubes and set aside
- Switch on Instant Pot on "Saute" mode for 5 min. Add ghee in. Then add in the cumin seeds, coriander seeds, curry leaves, chilli, turmeric powder, tomatoes and grated ginger in that order. Saute for 2 min.
- Next add in washed split yellow gram , chopped bottle gourd and salt as per taste. Give it a good mix.
- Add in 2 1/2 cups of water. Set Instant Pot on high pressure for 15 min. After 15 min, release the pressure.
- Serve in bowls garnished with lemon and chopped cilantro or parsley
Stove Top Method
- Soak the split yellow gram for at least 2 hours. Then wash, drain and boil on medium heat along with the chopped bottle gourd in a deep sauce pan. About 20-25 min until the mix turns soft and mushy.
- Once the split gram and bottle gourd is soft and mushy, commence the tempering. In a deep pan add in the ghee. Then add in the cumin seeds, coriander seeds, curry leaves, chilli, turmeric powder, tomatoes and grated ginger in that order. Saute for 5-7 min until the tomatoes start to soften and release their juices.
- Add in the boiled mixture of dal and bottle gourd into the tempering. Mix in hot boiling water to bring the consistency to a thick soup style texture. Continue boiling for few minutes until everything is thoroughly mixed in.
- Serve in bowls garnished with lemon and chopped cilantro or parsley