Lauki Chana Dal
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A healthy North Indian curry of bottle gourd and split yellow lentils simmered with onions, tomatoes, green chiles, and warm spices. Served with roti or paratha, it's a traditional comfort dish made in a pressure cooker or Instant Pot.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1.5 to 2 cups chopped lauki ((bottlegourd))
- ¼ cup chana dal ((split and husked bengal gram or split chickpea))
- 1 medium onion, (finely chopped)
- 2 medium tomatoes, (finely chopped)
- 1 green chili, (chopped)
- 1 inch ginger, (finely chopped)
- ½ or ¾ teaspoon cumin seeds
- ¼ teaspoon turmeric powder
- ¼ teaspoon red chili powder
- ½ teaspoon punjabi garam masala (or regular garam masala)
- 1 pinch asafoetida ((hing) - optional)
- ½ to ¾ cup water for pressure cooking
- 1.5 to 2 tablespoon oil (or ghee)
- 1 to 1.5 tablespoon chopped coriander leaves
- salt as required
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 20m
- Sodium
- 415mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 446mg
- Calcium
- 63mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 415MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.