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PrintCHANA DHAL AND BOTTLE GOURD CURRY
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- In a large pan, cook the chana dhal in the water, seasoned with salt, for about 20 - 30 minutes or until the chana dhal grains are tender but not mushy. Drain and set it aside.
- Heat the oil in a large pan and fry the chillies, onion, garlic, ginger, curry leaves, chilli powder and turmeric and salt until the onions have softened. Add the vegetable pieces and mix.
- Add the chana dhal and water and bring to the boil with the tamarind juice, tomatoes and coriander. Simmer until the vegetable is cooked. Serve hot.
INGREDIENTS
- 500 grams bottle gourd, courgettes (zucchini), pumpkin, peeled, pitted and sliced
- 150 grams chana dhal or yellow split peas, washed
- 75 ml tamarind juice
- 400 ml water
- 2 tomatoes, chopped
- 50 ml Cooking oil
- 3 fresh green chillies, chopped
- 1 onion, chopped
- 1½ teaspoon chilli powder
- 1 teaspoon ground turmeric
- 2 cloves garlic, crushed
- 2 inch piece fresh root ginger, grated
- Few curry leaves
- Salt, to taste
- A handful fresh coriander (cilantro) leaves, chopped
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