Lauki Chana Dal in Coconut Milk is the ultimate vegetarian curry to satisfy your cravings. This delicious dish combines bottle gourd (lauki), chana dal lentils, and luscious coconut milk into a creamy, nourishing meal. With warming spices and a delightful mix of textures, it’s the perfect comfort food.
About the Recipe
If you love curries brimming with fantastic spiced flavours, you’ll without a doubt want to try this Lauki Chana Dal recipe. It’s a beautiful blend of vegetables, lentils, coconut, and traditional Indian spices that create an incredibly tasty and velvety curry. One bite transports you to flavour paradise.
Why You’ll Love This Recipe
Are you a fan of creamy, coconut-based curries? This one ticks all the boxes – chunks of tender lauki simmered in a lusciously thick coconut sauce infused with warming spices like cumin, cinnamon, and garlic. The addition of chana dal lentils makes it wonderfully hearty and satisfying too. It’s an absolute delight.
Lauki Chana Dal in Coconut Milk
Cooking Tips
For the best texture, be sure to cook the bottle gourd pieces until they’re fully tender but still hold their shape. And make that fresh coconut-spice paste – it adds such an incredible depth of flavor. Let it gently sauté until the oils release their aromas.
Serving and Storing Suggestions
This lauki chana dal makes a fantastic vegetarian main served over basmati rice or with fresh naan. For a complete meal, dish it up with yogurt raita, chutney, and crispy papads on the side. It yields 4 hearty servings and takes around 1 hour to prepare from start to finish. Leftovers keep well refrigerated for 2-3 days.
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Nutrient Benefits
Packed with fiber and plant protein, this curry is a nutritious vegetarian option. Bottle gourd is low in calories but high in vitamins and minerals. Coconut milk provides beneficial fats, while the blend of aromatic spices offers anti-inflammatory properties.
Lauki Chana Dal in Coconut Milk
Ingredients
- 1/2 kg Lauki (Bottle Gourd)
- 1/2 cup Chana Dal
- 1/2 cup Coconut Gratings
- 1 tsp Rice
- 1/2 tsp Chilli Powder (optional)
- 1/4 tsp Turmeric Powder
- 1 Onion (chopped)
- 2 to 3 tbsp Oil
- 2 tbsp Coriander Leaves (chopped)
- Salt to taste
Grind to Paste:
- Green Chillies - 1 to 2
- Ginger - 1/2 inch piece
- Garlic - 3 cloves
For Seasoning:
- Cumin Seeds - 1/2 tsp
- Asafoetida - a pinch
- Cloves - 2
- Pepper Corns - 1/4 tsp
- Cinnamon - 1/2 inch piece
Instructions
- Boil chana dal with 1/4 tsp of turmeric powder and set aside.
- Peel and cut bottle gourd into cubes.
- Grind coconut with rice to a very fine paste.
- Add 1 to 1 1/2 cups of hot water, mix and set aside.
- Heat oil, add seasonings and when done, add onion, fry to brown.
- Add ground paste and fry till oil surfaces.
- Add chilli and turmeric powder while continuing to fry all the time.
- Add bottle gourd, stir fry for 1 to 2 minutes, add salt, sprinkle some water, cover and cook on low heat till the vegetable gets soft.
- Add coconut milk, chopped coriander leaves and cook till well blended.
- Serve hot.
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Frequently Asked Questions
Is this curry spicy?
No, this lauki chana dal has just a hint of spice from the ground chili powder. But you can easily adjust the heat level by adding more or less chili powder to suit your taste preferences. For a milder dish, just omit the chili powder altogether.
Can I use another type of lentil?
While chana dal (split chickpeas) is traditional, you could surely experiment with other lentil varieties like toor dal, masoor dal, or even red lentils. Just be aware that cooking times may vary for different types of lentils.
What is asafoetida?
Asafoetida is a pungent spice used in Indian cooking that has a flavor reminiscent of garlic and onions. It’s an optional ingredient here, but it does add nice depth of flavor. Look for it in the spice aisle of Indian grocery stores.
Can I use canned coconut milk?
Without a doubt. Canned unsweetened coconut milk works really well as a timesaving substitute for the homemade coconut milk this recipe calls for. Just shake the can thoroughly before opening.
My lauki releases a lot of liquid when cooking. Help.
No worries, that’s totally normal. Bottle gourds have a high water content. just continue cooking with the lid off to allow any excess liquid to evaporate before adding the coconut milk.
1 comment
Nice