Dudhi Chana Dal – A Comforting Gujarati Curry

Dudhi Chana Dal (Lauki with Split Bengal Gram) is a wholesome, light, and protein-rich curry that’s a regular in Gujarati kitchens. This mildly spiced dish balances the sweetness of bottle gourd with the earthy flavor of chana dal, making it perfect for a simple lunch or dinner.

Ingredients:

• 1 cup chana dal (split Bengal gram), soaked for 1 hour
  
• 1.5 cups bottle gourd (dudhi/lauki), peeled and diced
  
• 2 tbsp oil
  
• 1/2 tsp mustard seeds
  
• 1/2 tsp cumin seeds
  
• 1/4 tsp hing (asafoetida)
  
• 2 chopped green chilies
  
• 1/2 tsp turmeric powder
  
• 1 tsp red chili powder
  
• 1 tsp coriander-cumin powder
  
• 1/2 tsp sugar (optional)
  
• Salt to taste
  
• Water as needed
  
• Chopped coriander for garnish
  

‍ Method:

1. Pressure cook soaked chana dal for 2 whistles or until just soft (not mushy). Set aside.
   
2. Heat oil in a pan. Add mustard seeds, cumin seeds, and hing.
   
3. Add green chilies and sauté for a few seconds.
   
4. Add diced dudhi and all dry spices—turmeric, red chili, coriander-cumin powder, and salt. Mix well and cook for 2–3 minutes.
   
5. Add cooked chana dal and a little water. Simmer for 8–10 minutes until dudhi is soft and the curry is well blended.
   
6. Add sugar if desired. Garnish with fresh coriander and serve hot.
   

Tips:

• Don’t overcook the dal—it should retain shape.
  
• Add a squeeze of lemon for extra freshness.
  
• Pair with steamed rice or roti for a balanced meal.