Ingredients:
1 small bottle gourd
1/2 cup channa dal (bengal gram)
1 tsp. coriander finely chopped
1 stalk curry leaves
3/4 tsp. dhania powder
1/2 tsp. red chilli powder
1/4 tsp. turmeric powder
salt to taste
1/2 tsp. sugar
3-4 small pieces tamarind
2 pinches asafoetida
1/4 tsp. each mustard & cumin seeds
1 tbsp. oil
1/2 cup water
Method:
- Wash and soak dal for 15-20 minutes.
- Peel and chop gourd into medium sized cubes.
- Mix all dry masalas in water.
- Heat oil in a heavy sauce pan.
- Add seeds, allow to splutter.
- Add curry leaves and asafoetida, and masala water.
- Allow to simmer for 2 minutes.
- Add dal, gourd, cover and cook for 8-10 minutes, or till dal is tender.
- Add sugar, tamarind, salt, and cook further 2-3 minutes.
- Garnish with chopped coriander.
- Serve hot with chappati, phulka or tandoori roti.
Making time: 20 minutes (excluding soaking time)
Makes: 4 servings
Shelflife: 1 day refrigerated (but best flavour is when fresh)
Lentils and Dals Index
