How to make Lauki Soya Chana Dal - Healthy chana dal preparation with soya and lauki.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Bottle gourd, Soya nuggets (सोया नगट)

Cuisine : Indian

Course : Main Course Vegetarian

Lauki Soya Chana Dal Recipe Card

Lauki Soya Chana Dal

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Lauki Soya Chana Dal checkout Dudhia Kumbh, Lauki Chana Dal With Wadiyaan, Lauki Aloo Matar, Lauki Manpasand . You can also find more Main Course Vegetarian recipes like Besanwali Bharwan Mirch, Saffron Pepper Paneer, Goan Style Spinach, Soya Gavar ki Sabzi.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Lauki Soya Chana Dal Recipe

  • Bottle gourd 1 small

  • Soya nuggets soaked 1/2 cup

  • Split Bengal gram (chana dal) soaked 1/2 cup

  • Salt to taste

  • Turmeric powder 1/2 teaspoon

  • Ginger 2 inch pie

  • Green chillies 2

  • Onion 1 medium

  • Oil 2 tablespoons

  • Asafoetida a large pi

  • Cumin seeds 1/2 teaspoon


Step 1

Drain and put the chana dal in a pressure cooker. Add salt, turmeric powder, 1½ cups water and heat.

Step 2

Peel and cut bottle gourd into 1 inch pieces and add. Chop ginger and green chillies roughly and add. Drain and add soya chunks. Put the lid on and cook under pressure till 2 whistles are given out.

Step 3

For tempering, chop onion. Heat oil in a non stick pan, add asafoetida, cumin seeds and onion and sauté till onion is soft.

Step 4

Open the cooker when the pressure reduces and add the tempering to the mixture and mix well. Simmer till the mixture thickens.

Step 5

Transfer into a serving dish and serve hot.