Chana daal or split Bengal Gram is a daal which takes a longer time to cook than most daal’s. This is why we use a pressure cooker to make this dish. The combination of bottle gourd and split Bengal gram is a match made in heaven. Bottle gourd has a creamy texture and combined with the chunky texture of the daal, it creates a chunky soup like feel. I enjoy eating this with boiled rice, but it tastes really good with roti as well. If you are going to be serving this delicious Bottle Gourd and Split Bengal Gram (Channey ki daal with lauki) with roti, then make sure to thicken the daal before serving. Try this recipe out and let us know how it turns out.
hAPPY eATING & kEEP sMILING
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