Bengal gram with bottle gourd (doodhi channa) > Rafis Spicebox

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05 July 2008

Bengal gram with bottle gourd (doodhi channa)
By @ 11:19 :: 245 Views :: 0 Comments ::

:: Basics

4 Tablespoons ghee or oil

1 onion, finely sliced

1tsp chilli powder

1 tsp coriander powder

½ tsp turmeric powder

2.5cm piece fresh ginger, crushed

3 green chillies, chopped

2 tomatoes, chopped

225g Bengal gram (channa dhal) soaked overnight

225g bottle gourd, peeled, pith and seeds removed and cut into bite sized pieces

1 tsp garam masala

Juice of 1 lemon

Salt to taste

Handful of coriander leaves

Ingredients for the final fry (tarka)

2 tbsp oil

¼ tsp asafoetida

2 cloves garlic, crushed

1 dried red chilli

½ tsp cumin seeds

½ tsp mustard seeds

8 fresh curry leaves

Heat the ghee or oil in a large pan and fry the onion until golden brown. Reduce the heat add chilli powder, coriander powder, turmeric, ginger, chillies and tomato. Fry for 5 minutes. Add the drained Bengal gram and fry for 2 minutes. Add 3 cups of water and the bottle gourd. Cook until Bengal gram is tender but not mushy. Add garam masala, lemon juice and salt to taste.

Heat the remaining oil in a frying pan and fry all the tarka ingredients until the mustard seeds begin to crackle ant the garlic is golden brown. Add the oil and spices to the dhal and cover immediately. Serve hot garnished with the coriander leaves.

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