Ghiya Chana Dal Recipe

Although lauki/ghiya is widely used seasonal vegetable, there are still a lot of people who don’t like its taste as a stand-alone vegetable. For people like these here is recipe of ghiya chana dal, so that they don’t miss out on the benefits of consuming ghiya. Lets start with the recipe.


Serving : 4
Cooking Time : 20 minutes
Prep Time : 10 minutes


  • 1 cup Chana Dal (Bengal gram)
  • 1/2 small Ghiya (chopped into 1/2 inch pieces)
  • 1 Onion (Finely chopped)
  • 2 Tomatoes (Finely chopped)
  • 1 tsp Cumin seeds
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Red Chili powder
  • 2 Green Chilies
  • 4-5 Garlic cloves (Finely chopped)
  • 1 tsp Coriander powder
  • A pinch of Asafoetida
  • Salt to taste
  • 1 tbsp Oil
  • Fresh Coriander leaves (Finely chopped)


  • Wash and soak chana dal in 2 cups of water for 15 minutes.
  • Peel and cut ghiya into 1/2 inch pieces.
  • Drain water from chana dal. Pressure cook chana dal and ghiya along with asafoetida, 1/4 tsp turmeric powder, salt to taste in 2 cups of water till done.
  • Mash slightly with spoon and mix well. Keep aside.
  • Heat oil in a pan. Add cumin seeds.
  • When cumin seeds starts crackling add chopped garlic and saute till the raw aroma disappears.
  • Add onion and cook till they are translucent.
  • Add tomatoes, remaining turmeric powder, green chilies, red chili powder, coriander powder ¬†and saute for 2 minutes. Add 2-3 tbsp of water and cook until oil separates from masala.
  • Add cooked chana dal and ghiya and stir. Adjust salt. Cook for 2 minutes on low flame.
  • Garnish with fresh corinader leaves and serve hot.

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