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About this recipe: I first ate this curry at a friend’s house in Delhi and loved it. It is a simple everyday curry. Serve with plain rice or hot phulkas.


Serves: 6 

  • 1 large bottle gourd (doodhi/opo squash), peeled and cut into cubes
  • 1/2 cup chana dal (split Bengal gram)
  • 2 tablespoons oil
  • 1 teaspoon cumin (jeera) seeds
  • 4 dry red chillis, broken
  • 1 tablespoon minced ginger
  • 1 teaspoon minced garlic
  • 1 teaspoon turmeric (haldi) powder
  • 1 teaspoon red chilli powder
  • Salt to taste
  • 1 teaspoon sugar
  • 3 cups water

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Add doodhi, chana dal, and turmeric powder in a pressure cooker with 3 cups water. Close pressure cooker and cook on high pressure for 1 whistle. Lower heat to simmer and cook for 3 more minutes. Turn cooker off and allow pressure to release naturally.
  2. Heat oil in a large saucepan. Add cumin seeds and red chillis and fry till seeds splutter. Add the ginger and garlic. Fry for 1 minute. Add the cooked dal, salt, sugar, and chilli powder. Bring to a boil, reduce heat and cook 5 minutes. Serve hot.

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