How to make Lauki aur Wadiyon ki Sabzi -

Bottle gourd and chana dal sabzi further enhanced with the addition of crunchy wadiyan.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Bottle gourd (lauki/doodhi) (लौकी / दूधी), Urad dal wadiyaan

Cuisine : Punjabi

Course : Main Course Vegetarian

For more recipes related to Lauki aur Wadiyon ki Sabzi checkout Lauki Aloo Matar, Bharwan Lauki with Kadhi, Lauki Kiwi Masala, Doodhi Bhopda Bhaji . You can also find more Main Course Vegetarian recipes like Jain Sizzler Methi Papad Ki Sabzi Methi Tamatar ki Sabzi Bamiya

Lauki aur Wadiyon ki Sabzi

Lauki aur Wadiyon ki Sabzi Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 26-30 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Lauki aur Wadiyon ki Sabzi Recipe

  • Bottle gourd (lauki/doodhi) cut into 1-inch pieces 400 grams

  • Urad dal wadiyaan broken 2

  • Bengal gram (chana) split, soaked 1/4 cup

  • Tomatoes chopped 2 medium

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Green chillies broken 3

  • Salt to taste

  • Ghee 3 tablespoons

  • Dried red chillies broken 3

  • Asafoetida 1/4 teaspoon

  • Ginger chopped 1 inch

  • Garlic cloves finely chopped 4-5

  • Cumin seeds 1 teaspoon

  • Sugar 1 teaspoon

  • Fresh coriander leaves chopped 1 tablespoon


Step 1

Drain and place Bengal gram in a pressure cooker. Add the tomatoes, turmeric powder, red chilli powder, green chillies, three to four cups of water and salt. Add the bottle gourd pieces. Cook till pressure is released 3 times (3 whistles).

Step 2

Heat the ghee in a non-stick kadai. Add the dried red chillies and sauté. When the chillies are lightly browned, add the asafoetida, garlic, ginger and sauté. When the garlic turns lightly brown, add the cumin seeds and sauté. Add the broken wadiyaan and sauté for 3-4 minutes.

Step 3

Open the lid of the pressure cooker when the pressure reduces completely and whisk the dal. Add it into the kadai and mix.

Step 4

Add the sugar and little water to get the desired consistency and cook till it comes to a boil. Serve hot garnished with the chopped coriander leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.