Lentil Soup, or Chana Lauki Dal, is a wholesome and aromatic dish that blends split chickpeas (chana dal) with tender bottle gourd (lauki) in a spiced, onion-free, garlic-free & tomato-free broth. By avoiding tomato, onion, and garlic, this version focuses on the natural flavors of the ingredients, enhanced with a tempering of cumin, mustard seeds, chili and ginger. The result is a nourishing and comforting soup that’s rich in protein and perfect for a light yet satisfying meal. Garnished with fresh cilantro and optionally a splash of lemon juice, it offers a delightful and refreshing twist on traditional dal.
Bengal gram dal without tomato onion garlic
Course: MainCuisine: IndianDifficulty: Easy4
servings30
minutes20
minutes50
minutesThis Lentil Soup, or Chana Lauki Dal recipe is made without the use of any onion,garlic and tomatoes. To boost the nutrition value of this soup bottle gourd, calabash or lauki is used. The same recipe can be made with zuchini or any other gourd or even without any gourd.
Ingredients
2 cups of bottle gourd cut in 1 inch pieces
1 cup of Chana dal soaked in water for 30 minutes
1/2 tsp Turmeric powder
1 tsp Salt
2 tsp Coriander powder
1/2 TBSP Kashmiri red chili powder
1/2 TBSP Amchur or dried mango powder
1 TBSP Cumin seeds or Jeera
2 Tejpatta / Indian bay leaf
2 inch Cinnamon / Cassia stick
10 Cloves
1/4 cup Cilantro
Preperation
- Rinse and soak 1 cup of Chana dal/ Bengal gram for atleast 30 minutes. Once soaking is complete drain and wash the lentils once or twice.
- Peel and Cut the Bottle gourd into one inch pieces
- Cook the lentils and bottle gourd in a pressure cooker with 2 cups of water , 1/2 tsp turmeric and 1 tsp of salt. In an Instant pot set the pressure as high and pressure cook for 15 minutes. In a standard pressure cooker that is commonly used in India cook until 4 to 5 whistles. Allow the pressure to normalize naturally before opening.
- The cooked lentils will be soft but it will hold its shape.
- Prepare a paste of 1 TBSP Ginger and 1 TBSP fresh green chili in a mortar and pestle. Chop these fine to make the grinding easier. Add upto 1 TBSP water only if necessary.
- Heat 2 TBSP oil in a pan and add the whole spices, Jeera, Tejpatta, Cloves and Cinnamon and cook until the cumin seeds start to splutter. This should take about 1 minute.
- Add upto 1 cup of cooked lentils , Mash and mix while you stir
- Add the ground spices, Coriander powder, red chili powder, and dried mango powder. Mango powder adds tartiness to the lentil soup. If you do not have it lemon juice can be added at the time of serving.Stir for 2 to 3 minutes
- Add the remaining lentils to the pan now and mix it well with the spicy base.
- Add a 1/4 cup of fresh Coriander leaves / Cilantro. Cover the pan and simmer for 5 minutes on low heat
- The lentils soup or chana lauki dal is ready and can be enjoyed with a grain of your choice or with roti.
Recipe Video
