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Recipe

Lauki Chana Daal

1 h 25 min · Serves 4 · Pakistani

Why make it

Soft cubes of bottle gourd simmered with split chickpeas in a light ginger-tomato masala, finished with a sizzling cumin and red chilli ghee tarka. A gentle, filling weekday lunch.

Serves 4

You’ll need

  • 1 cup chana daal (split chickpeas), washed and soaked in wa…
  • 500 g lauki (bottle gourd), peeled and cut into 2 cm cubes
  • 750 ml water, for boiling the daal
  • ½ tsp turmeric powder
  • 1½ tsp salt, or to taste
  • 3 tbsp cooking oil
  • 1 medium onion, finely chopped
  • 1 tbsp ginger paste

+ 11 more in the full recipe
1

Step 1 of 10

Drain the soaked chana daal and put it in a medium pot with the water, turmeric and half the salt. Bring to a boil over medium-high heat and skim off any foam.
2

Step 2 of 10

Reduce the heat to low, cover partly and simmer for 30 minutes, stirring now and then. The daal is ready for the next stage when it is nearly tender: a grain should crush easily between your fingers but still hold its shape.
3

Step 3 of 10

While the daal cooks, heat the oil in a separate wide pan over medium heat. Fry the chopped onion for about 8 minutes, stirring often, until soft and light golden.
4

Step 4 of 10

Add the ginger paste and stir for 1 minute. Add the tomatoes, red chilli powder, coriander powder, cumin powder and remaining salt.
5

Step 5 of 10

Cook the masala for about 6 minutes, mashing the tomatoes with your spoon, until it is thick and the oil separates at the edges.

The last 5 steps are in the full recipe.

Cook’s tip

Soak the daal in the morning or the night before. Chana daal is firm and stays hard if it is not soaked long enough.

Ready to cook?

Lauki Chana Daal

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 Get the full recipe