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A Taste of Divinity: Vrindavan-Style Chana Dal with Bottle G – vegetarian recipe
Stav Kogan

A Taste of Divinity: Vrindavan-Style Chana Dal with Bottle Gourd (Lauki Chana Dal)

A soulful and nourishing dal recipe inspired by the Radha-Ramana Temple in Vrindavan. This dish features a perfect harmony of creamy, nutty chana dal and tender, melt-in-your-mouth bottle gourd (lauki), creating a comforting meal rich in plant-based protein and fiber.
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Prep Time 10 minutes
Cook Time 2 hours
Total Time 7 hours 10 minutes
Servings: 6 cup
Calories: 285
Ingredients Method Nutrition

Ingredients
  

  • Dal Soaking Time: 5 hoursPrep Time: 10 minutesCook Time: 2 hours saucepan / 1¼ hours pressure cookerServes: 6
  • 1 cup (195 g / 6.9 oz) split chana dal or yellow split peas
  • 7 cups (1680 ml) (1.75 liters) water, or 5½ cups / 1.3 liters if pressure-cooking
  • ½ tsp (2 ml / 0.1 fl oz) turmeric
  • 2 tsp (10 ml) ground coriander
  • 1 tbsp (15 ml) fresh ginger, scraped and finely minced
  • 4 tbsp (60 ml) ghee, or a mixture of vegetable oil and unsalted butter
  • 1¼ lbs / 570 g (20.1 oz) bottle gourd or young zucchini, peeled, seeded, and cut into 1½-inch pieces
  • 1½ tsp / 7 ml (0.2 fl oz) garam masala
  • 1¼ tsp / 6 ml (0.2 fl oz) salt
  • ½ tbsp (7 ml / 0.2 fl oz) fresh lemon or lime juiceFor the Tarka (Tempering)
  • 1¼ tsp / 6 ml (0.2 fl oz) cumin seeds
  • 1–2 whole dried red chilies
  • ¼–½ tsp / 1–2 ml (0.1 fl oz) yellow asafetida powder (hing)*
  • 6–8 curry leaves, preferably fresh*This amount applies to yellow Cobra brand. Reduce any other asafetida by three-fourths.
  • Bottle gourd (lauki) can be found at most Indian, Chinese, or Italian grocery stores. If unavailable, young zucchini or pattypan squash are excellent substitutes.
  • To prepare bottle gourd, use a vegetable peeler to remove the soft green skin, then slice it open and scoop out the seedy inner core before cutting the firm flesh.
  • The potency of asafetida (hing) varies by brand. If using a brand other than yellow Cobra, reduce the quantity by about three-fourths to avoid overpowering the dish.
  • Create a complete thali-style meal by serving this dal with Savory Saffron Pilaf, Sautéed Spinach, and Cauliflower Pakoras.

Method
 

  1. Prep the Dal: Sort, wash, and drain the chana dal.
  2. Place it in a large bowl, cover with 3 cups / 710 ml of hot water, and let it soak for at least 5 hours.
  3. Once soaked, drain the water completely. 2.
  4. Cook the Dal: For a saucepan, combine the soaked dal, 7 cups (1680 ml) / 1. 75 liters of water, turmeric, coriander, ginger, and 1 tablespoon (15 ml / 0.5 fl oz) of the ghee in a heavy-bottomed pot.
  5. Bring to a boil, then reduce heat to low, cover, and simmer for 1½ hours. For a pressure cooker, combine the same with 5½ cups / 1. 3 liters of water.
  6. Cook under pressure for 25 minutes.
  7. Let the pressure release naturally. 3.
  8. Add the Squash: Once the dal is partially cooked, stir in the bottle gourd pieces and garam masala.
  9. Continue to simmer gently for another 30 minutes, or until the dal is completely soft and the squash is butter-soft.
  10. Stir in the salt and lemon juice. 4. Prepare the Tarka: In a small pan, heat the remaining ghee over medium-high heat.
  11. Once hot, add the cumin seeds and dried red chilies.
  12. Fry until the cumin seeds turn a rich brown.
  13. Add the asafetida and curry leaves, and sizzle for just 1-2 seconds. 5. Temper and Serve: Immediately pour the hot tarka over the cooked dal.
  14. Cover the pot instantly to trap the aromas and let it infuse for 1-2 minutes.
  15. Stir gently and serve hot, ensuring each portion gets a few pieces of the tender squash.

Nutrition

Calories: 285kcalCarbohydrates: 35gProtein: 12gFat: 11g

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