The title might look a tad long and confusing, but the taste is definitely worth it. Coming from mom’s recipe book, who learnt it from her mom, this is one yummy curry with ash gourd and channa dal (bengal gram). It brings back those memories when grandmom (pati) used to make this almost every week or fortnight, and the aroma used to waft as soon as she even ground the spices in her kitchen. Just happened that this happens to be one of my favourite curries too.
A dash of coconut with the ground spices and a liberal dash of asafoetida does really lift the taste of the dish. Try out the simple dish, which is sure to tickle your palate. Served best with hot rice and a dollop of ghee.
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Prep time – 10 mins + 30 mins soaking time
Cook time – 15 mins
Difficulty level – Medium
Serves – 2
Served with – Hot steamed rice, ghee
- Ash gourd – 300 grams
- Channa Dal / Bengal gram – 1/4 cup
- Salt – to taste
- Turmeric – 1/4 tsp
- Oil – 2 TBSP
- Coconut – 1/4 cup
- Coriander seeds – 1 TBSP
- Jeera / Cumin – 1/2 TBSP
- Asafoetida – 1/2 tsp
- Red Chillies – 2 or 3 (adjust to taste)
- Mustard seeds, curry leaves
1) Wash & soak Channa dal in warm water for 20 mins. Pressure cook for 2 whistles till soft but not mushy.
2) In a pan, heat 1 TBSP oil. Roast the spices except coconut & asafoetida one by one till golden brown. Grind the roasted spices with coconut and asafoetida with little water to a smooth paste.
3) Peel the ashgourd and cut into 2 inch long pieces. Boil in 3 – 4 cups of boiling water with a pinch of turmeric for 8 mins till 3/4 cooked.
4) In a deep bottomed pan, heat remaining oil. Splutter mustard & curry leaves. Add the ground paste and fry for a few mins till raw . Add salt, boiled ash gourd, cooked channa dal and bring together on a simmer for 4 – 6 mins till it slightly thicken.
5) Once done, transfer to serving bowl. Top with a tsp of ghee (clarified butter) and serve hot.