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Chana Lauki {Instant Pot}

by Sophie

Chana lauki is our family favorite curry. This mild, tangy curry has soft cooked chickpeas, Indian bottle gourd (Or, opo squash), and basic pantry staples and spices. And, It’s made in the instant pot. Presenting my instant pot lauki Chana masala

Whenever chana lauki comes to my mind, I always think of lauki Chana dal instead of chickpeas with lauki.

However, chickpeas are also known as chana in Hindi and hence, this version of lauki or bottle gourd curry is also known as chana lauki. In short, it is a chickpea curry with the squash or gourd.

Don’t confuse this dish with lauki Chana dal. This is a totally different curry. And, the lauki Chana dal is split Bengal grams with chunks of this squash.

Is Lauki and Ghiya the Same?

Lauki and ghiya belong to the same Indian bottle gourd family. The names of this gourd vary in India based on regional languages.

Sometimes the gourd is circular or oblong shaped whereas most of time times, it’s long and cylindrical in shape. In USA, bottle gourd is also known as squash or opo squash.

What We Call Lauki In English?

Lauki is also known as bottle neck gourd or opo squash in English. 

What are the health benefits of Lauki?

Bottle Gourd is one of the healthiest and low-carb vegetables. Studies on this vegetable claims lauki juice can help reducing cholesterol and lower hypertension. As this vegetable contains about 96% water, it improves digestion. They are also rich in dietary fibers, and supply vitamin B and iron as well.

Ingredients in Chana Lauki:

This dish is very similar to a no onion-garlic curry that uses spice and seeds paste with onions, ginger and chili. The main ingredients of this dish are:

2 cups of soaked Chana or chickpeas (soaked overnight)(1 cup of dry chickpeas), 2 cups of bottle gourd or lauki (cut into large chunks)

To purée:

4 large tomatoes, 1 Serrano pepper, 2 inch ginger, 1 tsp cumin seeds, 2 tsp coriander seeds, 4-5 curry leaves, Salt to taste

To temper:

2 dried red chilies, 1 tsp of cooking oil 

Spices:

1/2 tsp turmeric powder, 1 tsp curry powder, 1/2 tsp garam masala

Garnish:

Cilantro and lime juice

How to Make Chana Lauki?

  • Set the instant pot to a sauté mode. Add oil and temper red chilies. Once the chilies turn brown, set them aside.
  • Now add bottle gourd pieces and sauté them till browned around the edges.
  • Set them aside.
  • Now add the purée and cook till the purée starts to thicken. It takes about 3-5 minutes in the sauté mode. 
  • Now add all the spices except garam masala, soaked chickpeas and two cups of water. 
Instant pot curry
  • Close the lid and seal the vent. Change the cooking mode to beans/chili and let it cook. Usually, my instant pot DUO takes 30-minutes to cook garbanzo beans in the beans/chili mode.
  • Once the chickpeas are done, wait for natural pressure release for 10-minutes and then quick release the pressure. Open the lid and add 1 more cup of water. Adjust salt if necessary. 
  • Now add the lauki or bottle gourd pieces and pressure cook for another 1-minute. Once the cooking time is over, wait for natural pressure release. Then open the lid and add garam masala. Mix well and garnish with cilantro.
  • Serve with roti, rice or both.
  • Enjoy!
Lauki Chana - squash chickpeas curry

Chana Lauki

Chana lauki is a family favorite. This mild, tangy curry has soft cooked chickpeas, indian bottle gourd, and basic kitchen staples and spices. And, It’s made in the instant pot. Presenting my instant pot lauki Chana masala. 
5 from 10 votes
Print Pin Rate
Course: curry, Main Course, Main Dish
Cuisine: Indian
Keyword: 30-minute vegan dinner, bottle gourd recipe, chana ghiya, chana lauki, chole lauki, lauki chole
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Calories: 129.5kcal
Author: Sophie
Cost: $6

Equipment

  • Instant pot

Ingredients

  • 2 cups of soaked Chana or chickpeas soaked overnight(1 cup of dry chickpeas)
  • 2 cups of bottle gourd or lauki cut into large chunks

To Purée

  • 4 large tomatoes
  • 1 Serrano pepper
  • 2 inch ginger
  • 1 tsp cumin seeds
  • 2 tsp coriander seeds
  • 4-5 curry leaves
  • Salt to taste

To Temper

  • 2 dried red chilies
  • 1 tsp of cooking oil

Spices

  • 1/2 tsp turmeric powder
  • 1 tsp curry powder
  • 1/2 tsp garam masala

Garnish

  • Cilantro chopped

Instructions

  • Set the instant pot to a sauté mode. Add oil and temper red chilies. Once the chilies turn brown, set them aside.
  • Now add bottle gourd pieces and sauté them till browned around the edges.
  • Set them aside.
  • Now add the purée and cook till the purée starts to thicken. It takes about 3-5 minutes in the sauté mode.
  • Now add all the spices except garam masala, soaked chickpeas and two cups of water.
  • Close the lid and seal the vent. Change the cooking mode to beans/chili and let it cook. Usually, my instant pot DUO takes 30-minutes to cook garbanzo beans in the beans/chili mode.
  • Once the chickpeas are done, wait for natural pressure release for 10-minutes and then quick release the pressure. Open the lid and add 1 more cup of water. Adjust salt if necessary.
  • Now add the lauki or bottle gourd pieces and pressure cook for another 1-minute. Once the cooking time is over, wait for natural pressure release. Then open the lid and add garam masala. Mix well and garnish with cilantro.
  • Serve with roti, rice or both.
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Notes

  • Always cut the lauki into large chunks. Or else, lauki will diminish in the curry after cooking.
  • Do not add a lot of water. Lauki will also release some water while pressure cooking. 
  • The puréed seeds add a nice flavor to the curry. If you don’t want to paste the seeds, use powdered cumin and coriander instead. Use 1 tsp of cumin powder and 2 tsp of coriander powder in replacement of seeds.
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Nutrition

Serving: 240g | Calories: 129.5kcal | Carbohydrates: 21g | Protein: 13g | Fat: 4g | Fiber: 16g | Sugar: 4g
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14 comments

Stine Mari April 15, 2020 - 4:38 am

5 stars
I’m all over those spices and flavors in the purée, this dish looks so delicious with all the yummy flavors! Chickpeas are such an amazing and filling thing.

Reply
Marta April 16, 2020 - 10:50 am

I love the variety of recipes that Indians have for chickpeas. They’re a popular protein in Puerto Rico, but we don’t have nearly as many recipes for them.

Reply
Jere Cassidy April 16, 2020 - 12:00 pm

5 stars
We love curry recipes and this one my husband will love because of the chickpeas. I just got an Instapot so this is a perfect recipe to use for my first try at the pot. My husband thanks you for the recipe.

Reply
Kacie Morgan April 17, 2020 - 4:42 am

5 stars
I can see why this is your favourite curry; it looks absolutely sensational! I love cooking with chickpeas as they’re so cheap and filling. I have a few cans in my cupboard so perhaps I will try out your curry.

Reply
Gail Montero April 18, 2020 - 3:35 pm

5 stars
When I saw that the recipe included opo squash I was so delighted as that’s one of my favorite veggies! Love that you added step by step instructions as well! So helpful!

Reply
Alena April 18, 2020 - 4:53 pm

5 stars
Mmmm, I love how colorful and flavorful this is. And the step by step instructions were so helpful, too!

Reply
Jacqui DeBono April 18, 2020 - 9:07 pm

5 stars
I love chickpeas in curry, they have such a nice texture. Especially good that it can be made in the Instant Pot!

Reply
Sondra Barker April 19, 2020 - 12:58 am

5 stars
Wow this sounds amazing! I definitely need to try and make this, thanks for sharing!

Reply
Alisa Infanti April 19, 2020 - 1:16 pm

I have never heard of lauki before but it looks and sounds delicious. I can’t wait to try this recipe!

Reply
Joyce April 20, 2020 - 8:33 am

I love curry and always looking to try new curry recipes out. Adding this one to my list!

Reply
Julie @ Running in a Skirt April 20, 2020 - 12:58 pm

5 stars
YUM! What a great combination of flavors. Such a tasty meal idea for a busy night.

Reply
Alexis April 20, 2020 - 1:52 pm

5 stars
I love curries and can’t wait to try this one. My family and I enjoy making curry and other mideastern dishes at home, especially while we are quarantined.

Reply
Lathiya April 22, 2020 - 4:27 pm

5 stars
Chickpeas are one of my favorite ingredients but I never cooked with Lauki. I have to try this combo.

Reply
Oosha April 26, 2020 - 8:38 am

Sounds amazing. I have never heard of lauki chana only Chana dal.
Planning to try it for dinner. Love your Indian curries with a twist

Reply

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