Name: Lauki–Chana Dal
Yield: 4 servings
Ingredients: Chana dal — ½ cup + 1 tbsp, soaked 2 h (120 g); Bottle gourd (lauki) — 2 cups, 1-cm cubes (300 g); Water — 3 cups (700 ml); Turmeric powder — ¼ tsp (1 g); Rock salt (sendha namak) — ¾ tsp (4 g); Ghee (cow) — 1 tbsp (15 g); Cumin (jeera) — ½ tsp (2 g); Asafoetida (hing) — 2 pinches (0.4 g); Ginger, fresh — 2 tsp grated (10 g); Tomato — ½ medium (optional) (60 g); Coriander seed / powder — 1 tsp powder (2 g); Sattvic garam masala (no onion-garlic) — ⅛ tsp (0.5 g); Coriander leaves — 2 tbsp (8 g)

Serves: 4
Portion: 1 katori (≈180 g)
Time: Soak 2 h · Cook 35 min
Texture: Soft
Season: Spring–summerMarch
Dosha: Vata
Pitta
Kapha
Lauki lightens chana; hing reduces Vata

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Chana dal	½ cup + 1 tbsp, soaked 2 h	120 g	600 g
Bottle gourd (lauki)	2 cups, 1-cm cubes	300 g	1500 g
Water	3 cups	700 ml	3500 ml
Turmeric powder	¼ tsp	1 g	5 g
Rock salt (sendha namak)	¾ tsp	4 g	20 g
Ghee (cow)	1 tbsp	15 g	75 g
Cumin (jeera)	½ tsp	2 g	10 g
Asafoetida (hing)	2 pinches	0.4 g	2 g
Ginger, fresh	2 tsp grated	10 g	50 g
Tomato	½ medium (optional)	60 g	300 g
Coriander seed / powder	1 tsp powder	2 g	10 g
Sattvic garam masala (no onion-garlic)	⅛ tsp	0.5 g	2.5 g
Coriander leaves	2 tbsp	8 g	40 g

Method

How to cook it

Step 1: Pressure-cook soaked chana dal with lauki, water and turmeric — 4 whistles, then 5 minutes on low.
Step 2: Check: dal should mash between fingers; cook longer if needed.
Step 3: Tadka: ghee, cumin, hing, ginger, tomato (if using) until soft; add coriander powder.
Step 4: Add to dal with salt; simmer 5 minutes; finish with garam masala and coriander.