Laucki Chana Dal (Bottle Gourd, Ghiya, Doodhi)

February 8th, 2010 filed under Dal (Lentils), Gluten Free, Vegan
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Lauki Chana DalLaucki Chana Dal is is a healthful, wholesome lentil and vegetable main dish. Having a low glycemic index, it is especially good for diabetics.

Serves 3.


  • 1 medium bottle gourd (laucki, ghiya, doodhi)
  • 1/2 cup yellow split gram (chana dal)
  • 2 tablespoon oil
  • 1/2 tsp cumin seeds (jeera)
  • A pinch of asafetida (hing)
  • 2 whole red chilies
  • 1 teaspoon shredded ginger (adrak)
  • 1/4 tsp turmeric powder (haldi)
  • 1/2 tsp red chili powder adjust to taste
  • 1/2 teaspoon Salt adjust to taste
  • 1/2 teaspoon of garam masala (optional)
  • 1 teaspoon mango powder (amchoor) adjust to taste
  • About 2 tablespoon finally chopped cilantro (hara dhania)
  • 1 cup of water adjust as needed


  1. Wash and soak chana dal for one hour or more.
  2. Peel and wash the bottle gourd. Cut into half-inch cubes.
  3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away, the oil is ready. Add the cumin seeds. When seeds start to crack, add the asafetida and whole red chilies. Stir for a few seconds.
  4. Add ginger, turmeric, and chili powder and stir for a few seconds.
  5. Add the chana dal, bottle gourd, salt, and one cup of water (adjust as needed to desired gravy thickness; bottle guard varies in moisture content).
  6. Cook the chana dal until soft. About fifteen minutes. Turn off the heat and add the mango powder, garam masala, and cilantro. Stir and cover the pan for a few minutes before serving.

Serving suggestion

Serve with roti (whole wheat flat bread), paratha (flat bread), or plain rice.


  1. Mango powder can be replaced with lemon juice.
  2. Add two tablespoons dry fenugreek leaves or two tablespoons of fresh chopped fenugreek leaves when adding the bottle gourd.

If you enjoyed the recipe for Laucki Chana Dal (Bottle Gourd, Ghiya, Doodhi), here are more great recipes you should try from Manjula's Kitchen.

27 Responses to “Laucki Chana Dal (Bottle Gourd, Ghiya, Doodhi)”

  1. Chandrika says:

    Was looking for a recipe to use up the lauki lying in my fridge. Glad I found this recipe. At first was quite apprehensive how it would turn out to be. But the outcome was just amazing. My husband loved it too. Thank you.

  2. Dr. R K. Majumder says:

    Madame Manjula ji !
    As an amature cook I love to cook for my family members,if also I m a doctor in profession. From the very begining I m watching your recipes.I must say u r simply GREAT.May god bless u a healthy life to teach us colorful cooking. Thank u for all.

  3. jyn says:

    You’re the greatest Indian cooking teacher! I love chana dal and I soak the dried beans in a brine (1tsp to 1 quart water) overnight and I like the texture it gives.
    I always use hing now that I saw it on your Youtubes.

  4. sunil shah-Baroda says:

    Antiji , is it possible to show the timer at the time of recording the whole vdo in your edited vdo-recipe so we can know the exact time taken at each step of recipe.

  5. Vani says:

    Manjulaji, I am used to making Southern Indian food. But I wanted to learn the Northern Indian cooking and I have prepared using recipes from other sources. It has been okay but not great. I am so happy that I found you. I am making this for dinner tonight.

  6. Jesse Hardy says:

    Manjula, you never cease to amaze me. This recipe is SOOOOOO GOOOODDDDD. You truly are an inspiration to me, and it is because of you that I am now a vegetarian.

  7. Gemma says:

    I loved this, it was the best dal I’ve ever made! In case anybody is wondering, it works fine without a pressure cooker. I used an ordinary frying pan and it was about 10-15 minutes before the chana dal was soft. I also left the skin on the bottle gourd and it was lovely.

  8. Rachel says:

    My family and I love this recipe! I am so glad you are doing videos. It gives me something to look forward to. You new recipes! Everyone I have tried is so delicious and my family loves them. Thanks so much. You are appreciated!!


  9. Jaya says:

    Bagi, if you cannot find hing, just omit it. The recipe will still taste good.

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