Bottle Gourd & Lentil Stew (Dal)

1. 1
   prep · ~2 min

   Wash and soak the dal.

   Wash the toor dal thoroughly in 2-3 changes of water until the water runs clear. Drain and set aside.

2. 2
   prep · ~5 min

   Prepare the bottle gourd.

   Peel the bottle gourd, cut it in half lengthwise, remove any spongy core with a spoon if mature, then cube the firm flesh into roughly 1-inch pieces.

   TIPChoose a young, tender bottle gourd with soft seeds for the best texture.
3. 3
   pressure cook · ~15 min

   Pressure cook the dal and gourd.

   1.Add the washed toor dal and cubed bottle gourd to the pressure cooker.

   2.Pour in 3 cups of water, add the turmeric powder, and stir once.

   3.Close the lid, put the weight on, and cook on medium-high heat for 3-4 whistles.

   4.Turn off the heat and let the pressure release naturally for 10 minutes.

   TIPDo not add salt before pressure cooking — it can toughen the lentil skins and prolong cooking.
4. 4
   mix · ~5 min

   Mash and season the stew.

   Once the pressure has released, open the lid. Add the salt and whisk the dal and gourd together with a ladle or a wire whisk until the mixture is creamy and uniform. If the stew is too thick, stir in 0.5 to 1 cup of hot water to reach a pouring consistency. Place the cooker back on low heat and bring to a gentle simmer.

5. 5
   temper · ~3 min

   Make the ghee tempering.

   1.Heat the ghee in a small tempering pan over medium heat until it shimmers.

   2.Add the cumin seeds and let them sizzle and turn a shade darker (30 seconds).

   3.Drop in the sliced garlic and sauté until lightly golden at the edges (1 minute).

   4.Add the broken dried red chilies and a pinch of asafoetida, then immediately pour the sizzling tempering over the simmering dal.

   TIPPour the tempering into the dal from a slight height — the sizzle on contact releases aromatics into the stew.
6. 6
   simmer · ~5 min

   Simmer the dal with the tempering.

   Stir the tempering into the dal and let everything simmer together for 5 minutes on low heat so the flavors meld. Taste and adjust salt if needed.

7. 7
   garnish

   Garnish with fresh coriander and serve hot.

   Ladle into bowls, scatter chopped coriander leaves on top, and serve immediately with steamed rice or roti.

Cuisines we love