Bottle gourd cooked with split Bengal gram to make a tasty dish
- Chana dal (split Bengal gram) – ½ cup
- Lauki (bottle gourd), cut into 1 inch pieces – 1 no small
- Table salt – 1 teaspoon
- Ground turmeric – ½ teaspoon
- Red chile powder – ½ teaspoon
- Coriander powder – 2 teaspoons
- Green chiles, chopped – 2 no
- Ginger, chopped – ½ inch piece
- Water – 2 cups
- Ghee – 2 tablespoon
- Cumin seeds – ½ teaspoon
- Asafetida – a large pinch
- Sugar – 1 teaspoon
- Lemon juice – 2 teaspoons
- Chopped fresh cilantro leaves – 2 tablespoons
- Dry red chillies – for garnish (optional)
- Place the chana dal in a bowl and wash thoroughly 2 to 3 times. Soak it in the same bowl in 2 cups water for 1 hour. Drain in a colander.
- Place a non-stick medium sized deep pan on high heat. Add the chana dal, lauki, salt, turmeric, chile powder, coriander powder, chiles, ginger and the water and let it come to a boil. Reduce the heat to low, cover and cook for 20 minutes or till the dal is soft and the lauki is cooked. Mash slightly using the back of the round spoon and mix well. Transfer the dal and lauki mixture into a bowl and set it aside.
- Place a non-stick medium sized frying pan on medium heat. Add the ghee and once small bubbles appear at the bottom of the pan, add the cumin seeds and asafetida and cook for 1 to 2 minutes or till the seeds begin to change color.
- Add the cooked chana dal and lauki mixture and stir. Add the sugar and stir well again. Simmer for 2 minutes stirring occasionally.
- Add the lemon juice and stir.
- Take it off the stovetop and transfer the curry into a serving bowl.
- Garnish with cilantro leaves and serve immediately.