Lauki Chana Dal Recipe - Pressure Cooker
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Punjabi-style curry made with chickpeas and bottle gourd, seasoned with traditional Indian spices and cooked in a pressure cooker. Nutritious and simple, served as a main dish with rice or bread.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup Split Chickpeas (Chana dal)
- 2 cups Water (for soaking)
- 1 tablespoon Oil
- 1 teaspoon Cumin seeds (Jeera)
- 1 cup Onion (diced )
- 1/2 tablespoon Garlic (minced)
- 1/2 tablespoon Ginger (grated )
- 1 Green Chili Pepper (optional, adjust to taste)
- 1 cup Tomato (diced)
- 1 medium Bottle Gourd (Lauki) (peeled and cut into 1/2 inch pieces (more prep details in the post))
- 1 cup Water (for cooking )
- 1 tablespoon Lime juice
- Cilantro (to garnish)
- 1/2 teaspoon Ground Turmeric (Haldi powder)
- 1/2 teaspoon Red Chili powder (Mirchi powder)
- 1 teaspoon Coriander powder (Dhaniya powder)
- 1/2 teaspoon Garam Masala
- 1 teaspoon Salt
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 617mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 458mg
- Calcium
- 73mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 617MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.