Ghiya Chana Dal

A nutritious Indian dish combining bottle gourd (ghiya/lauki) with split Bengal gram (chana dal).

Preparation Time

• Prep: 10 mins
• Cook: 60 mins
• Total: 70 mins

Ingredients

For Dal

• 1 cup chana dal (Bengal gram)
• 5 cups water
• 1 tbsp salt
• 1 tsp turmeric powder
• 1 tbsp finely chopped ginger

For Tempering

• 2 tbsp ghee
• 1 tsp jeera (cumin seeds)
• 1 bay leaf
• 1/4 cup grated tomatoes
• 2-3 green chillies
• 1/2 tsp garam masala
• 2 tsp powdered coriander seeds
• 1 tsp chilli powder
• 2 cups (500g) bottle gourd, cut into small pieces
• 1 tbsp coriander leaves, chopped

Instructions

1. Pick, clean and wash the dal thoroughly
2. Cook dal with water, salt, turmeric, and ginger until soft (about 1 hour)
   • If using pressure cooker, use 3 cups water and cook for 12 minutes
3. Heat ghee in a pan and add cumin seeds and bay leaf
4. When seeds splutter, add tomatoes and stir-fry until oil separates
5. Add green chillies, garam masala, coriander powder, chilli powder, and bottle gourd
6. Mix well and cook for a few minutes
7. Add cooked dal to this mixture and bring to a boil
8. Simmer for about 10 minutes
9. Garnish with chopped coriander leaves and serve hot

Notes

• Ensure dal is cooked until completely soft
• Adjust water quantity for desired consistency
• Can be served with rice or roti
• Bottle gourd should be tender but not mushy
• Add salt to taste at the end if needed