By Akshara
November 11, 2026
Prepared specifically for Nahay Khay during Chhath Puja 2026, this traditional lauki chana dal is a pure sattvic dish made entirely without onion or garlic. Tender bottle gourd and earthy Bengal gram are simmered together with turmeric and rock salt, then finished with a fragrant ghee tempering of cumin and ginger for a comforting, auspicious meal.
1 cup chana dal (split Bengal gram), washed and soaked for 30 minutes  250g lauki (bottle gourd), peeled and cubed  1/2 teaspoon turmeric powder  2 tablespoons pure desi ghee  1 teaspoon cumin seeds  1 inch fresh ginger, finely grated  2 green chillies, slit  Sendha namak (rock salt) to taste  3 cups water  Fresh coriander leaves, chopped for garnish
Place the soaked chana dal, cubed bottle gourd, turmeric powder, sendha namak, and three cups of water into a pressure cooker, cooking for three to four whistles until the dal is soft yet retains its shape.
Allow the pressure to release naturally, then open the lid and mash a few pieces of lauki gently to give the dal a cohesive body.
Heat pure desi ghee in a small tempering pan over medium flame, add the cumin seeds, grated ginger, and slit green chillies, and sauté for thirty seconds until aromatic.
Pour the sizzling ghee tempering directly over the cooked dal, stir well, garnish with chopped fresh coriander, and serve warm with steamed rice.