Lauki Masoor Dal Chawal

Dal Chawal is the simplest and delicious rice and lentil dish in Asian countries. Mostly, it is eaten in India, Pakistan and Bangladesh. Dal Chawal has a wide range of varieties. People make this recipe with different type of lentils such as dal chana and dal masoor. Adding lauki or bottle gourd enhances the dal flavor. This dish can be eaten with the boiled rice and with chapati as well. Dal Chawal recipe requires few ingredients and you can make it at home in a very short time. The best part of this dish is, it has a great taste and it is not so much expensive. Dal Chawal is served with the achaar and chatni. Some people also love to eat dal chawal with crackers and crispy fried lady fingers. Let’s start making the easiest recipe of Lauki dal chawal.


Rice                                         ½ Kg

Masoor Lentil                          ½ Kg

Salt                                          to taste

Chili Powder                           1 tsp

Turmeric Powder                    ½ tsp

Lauki (Bottle Gourd)               1

Onion (Medium)                     1

Curry Leaves                         8 – 10

Green Chilies                         6 – 8

Whole Red Chili                    6 – 8

Oil                                           ½ Cup


Method Dal Chawal:

First of all, we will boil our rice as we will serve the lauki masoor dal with the boiled rice. Take ½ Kg of rice and rinse them properly with the tap water. Now take a deep wok to boil rice and add around 5 cups of water in it. The water should be 1 inch above the rice level in the wok. Now add salt to taste and cook it on medium flame until rice absorb all water. Cover the lid and lower down the flame. Now steam the boiled rice for around 8 – 10 minutes.

To cook lauki masoor dal, take ½ kg of masoor dal and soak it into water for around 15 minutes. Now boil it in 5 cups of water, also add salt to taste, red chili powder and turmeric powder. Cut lauki or bottle gourd into small pieces and add it into dal. Let it cook until dal and bottle gourd become soft and tender. Now mash it properly so that it makes a thick gravy. Add 1/2 glass of water to bring a smooth consistency.

Prepare for tarka and heat up ½ cup oil in a frying pan. Cut onion slices and fry it in the oil until golden brown in color. Also add green chilies, whole red chilies and curry leaves. Pour it on the dal and cover the lid. Masoor dal is ready to serve. You can serve it with achar, chatni or crackers.

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