Instant Pot Lauki Chana Dal with Rice (Pot in Pot Method)

This recipe is made up of two key ingredients: Chana dal and Lauki. Both chana dal and lauki are packed with a vast array of nutrients, therefore, making this recipe a potential nutritional powerhouse.

Chana dal also referred to as Split yellow chickpea lentils are brown chickpeas that have been split, skinned and polished.

And this refined version of brown chickpeas is termed as chana dal or split yellow chickpea lentils. Instant Pot chana dal with lauki

On the other hand, Lauki is a Hindi term for a vegetable. It is known as Bottle gourd, Long melon or Calabash gourd in English.

In addition to that, Lauki (bottle gourd) is also referred to as doodhi and ghiya, in some parts of India. It grows on a vine and is often consumed as a vegetable.

Let’s meet the health Benefits of Split Yellow Chickpea Lentils and Bottle Gourd!

Chana dal or Split yellow chickpea lentils are naturally free of cholesterol, trans fat, gluten, and saturated fats. It’s an excellent source of :

• Vegetable protein 
• Zinc, Phosphorous and Calcium 
• Magnesium
• Rich in fiber
• Antioxidant-rich food, and
• Is loaded with minerals and essential vitamins that maintains and provides energy to our body. 

This was just the Chana dal ?, now let’s meet Lauki (bottle gourd). 

In Ayurveda, lauki is known to prevent premature greying and improves hair growth. Additionally, it’s: Instant Pot chana dal with lauki

• Low in calories, carbs, and fat
• Alkaline and diuretic in nature – helps fight UTI diseases and many gut-related problems
• Rich in fiber
• Zinc Instant Pot chana dal with lauki
• Antioxidant-rich food
• Because of its high water content and cooling effect, it’s good in summers.

Combine both (lentils and bottle gourd) in the Instant Pot, and the finished dish is brimming with good-for-you nutrients that are essential for optimal health.

Ingredients required to make Instant Pot Lauki Chana Dal with Rice (Pot in Pot Method)!

• Chana Dal (Split Yellow Chickpea Lentils) – please use the right lentils for this recipe. Dried yellow split peas (tuvar dal) cannot be swapped with Chana Dal (Split Yellow Chickpea Lentils) because they will turn mushy during pressure cooking. 
• Lauki (bottle gourd) – read all about its health benefits above ?
• Onion + Ginger + Tomato – the tempering of onion, ginger, and tomatoes are the base for this recipe. In most of my recipes, I would suggest adding the tempering at last. You most certainly can do that. But since this is a dump-and cook kind of recipe, I chose to add tempering to my lentils in the beginning. 
• Aromatic spices – turmeric, red chili powder, coriander powder, salt, and cumin seeds. The mixture of above mentioned dried spices is what adds flavor and depth to this dish. 
• Oil – for tempering. Non-vegans can use ghee for tempering.
• Lemon Juice – Optional, but gives a nice kick to this dish. It changes the whole flavor profile. 

1. Start with lentils first. Quickly sort through the lentils to make sure there are no dirty and gritty things in the lentils. Rinse the lentils well.

2. Transfer the lentils to a bowl, cover with regular tap water, and leave to soak for 30 minutes.

3. Move on to the bottle gourd. Peel the bottle gourd skin and discard the stem (the top part). Wash the peeled bottle gourd and cut into squares. Set it aside.

4. Turn the Instant Pot to ‘Saute mode.’ Once it displays ‘hot,’ add oil to the insert. Instant Pot chana dal with lauki

5. Add cumin seeds. As it starts to crackle, add chopped onions and ginger paste to the insert. Saute for 2-3 minutes.

6. Mix in tomatoes along with all the dried spices. Stir until everything is pretty well combined. Pour in a little water and scrape up the browned bits on the bottom of the insert to prevent a burn warning.

6. Add in the lentils.  Instant Pot chana dal with lauki

7. Pour in water and mix to combine.

8. Add the chopped bottle gourd and mix. 

9. Turn the Instant Pot off. Add the trivet in the Instant Pot insert. This will separate the lentils from rice that are also being cooked in the insert.

10. Rinse rice under tap water until the water runs completely clear. 

11. Transfer rice to an insert Stackable pan, pour water, oil, and salt. Stir until combined. Rest the rice pan on the trivet. 

12. Close the lid and seal the pot. Press the Manual or pressure cook button and cook the Instant Pot Lauki Chana Dal with Rice on High Pressure for 6 minutes with the pressure valve in sealing position.  

13. Once the cooking time has elapsed, turn off the pressure cooker. Allow the pressure to release naturally for 10 minutes, then do a quick pressure release.

14. When the pin drops, carefully open the lid. 

15. Fluff rice with a fork and use a silicone mitt to remove the rice dish from the Instant Pot carefully.

16. Carefully remove the hot insert from the Instant Pot. 

17. Turn the Instant Pot to ‘Saute mode.’ Pour in water and mix the lentils.

18. Boil for 3-4 minutes and turn the Instant Pot off. 

20. Finish off with lemon juice and cilantro leaves.

21. Serve hot with warm rice. Instant Pot chana dal with lauki

Before I start, I have to admit that- Lentils do not require soaking like other pulses. I have adjusted this recipe to use the Pot-in-Pot method. 

Rice and unsoaked chana dal cannot be cooked in the pot-in-pot method within 6 minutes. Therefore, to figure out a similar cooking time for both, I decided to soak my lentils for 30 minutes, and it turned out well. 

Once you are familiar with the pot-in-pot method, you can figure out what kind of recipes will work with rice. 

For the pot-in-pot method:

• you either have to choose the recipes with similar cooking times
• or make alterations to your recipe as I did.

For instance, tuvar dal (Dried yellow split peas) is an excellent match for the cooking time of white rice. Requires no pre-soaking and both get cooked in the Pot-in-pot method at the same time!

Where can I find lauki (bottle gourd)?

You can find lauki at your nearby Indian grocery store or your local farmer market. For this recipe, please use a small yet firm bottle gourd. The soft ones will get mushy. How do you find a firm bottle gourd? Firmly squeeze the gourd, it should feel firm. 

Can I make this recipe on a cooktop?

Of course, you can! For a cooktop method, please follow this link.

Instant Pot Lauki Chana Dal with Rice (Pot in Pot Method) Is a perfect make-ahead recipe and freezes well!

Lauki chana dal recipe in Instant Pot keeps good for 3-4 days in the refrigerator. And stays well for a month in the freezer. Once the dal has cooled, store in an airtight container and freeze.

When ready to serve again, dump the dal in a pan, bring it to a boil and serve hot with white basmati rice or homemade rotis.

Tips to consider!

» If your kids have texture issues with chopped fresh tomatoes, feel free to use crushed tomatoes instead(use 3 tablespoons). 

» Like garlic? Add chopped garlic while preparing the tempering.

» This recipe gets cooked in 6 minutes, but cooking times will also vary depending on the age of the lentils. Older lentils will take longer to cook because they have lost their moisture content. 

» There are two kinds of chana dal available in the market – one that is very firm (the perfect kind), and the other one that has a shiny coat on the lentils (please avoid this one as it will disintegrate soon and become mushy). Instant Pot chana dal with lauki

» Once cooked, stir the lentils carefully so that the bottle gourd doesn’t get mushy and disintegrates.

Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.

Craving for more, try these other options:

• Instant Pot Black Eyed Peas or Lobia curry
• Instant Pot Dum Aloo
• Instant Pot Vegan White Bean Soup
• Instant Pot Spinach Dal (dal palak)