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A comforting Konkani curry made with tender ash gourd and lentils in a fragrant, tangy coconut masala. This traditional dish from the Mangalorean coast is a beautiful balance of sweet, sour, and spice, perfect with steamed rice.
For 4 servings
Pressure Cook the Dal and Ash Gourd
Prepare the Coconut Masala
Combine and Simmer the Curry
A comforting Konkani curry made with tender ash gourd and lentils in a fragrant, tangy coconut masala. This traditional dish from the Mangalorean coast is a beautiful balance of sweet, sour, and spice, perfect with steamed rice.
This south_indian recipe takes 40 minutes to prepare and yields 4 servings. At 330.07 calories per serving with 10.38g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Prepare the Tempering (Tadka)
Finish and Serve
Replace ash gourd with yellow pumpkin (dudde), chayote squash (seemebadanekayi), or long beans for a different flavor profile.
You can use a mix of toor dal and moong dal for a lighter consistency and quicker cooking time.
Add 1-2 spicier dried red chilies, like Guntur chilies, along with the Byadgi chilies when roasting the masala.
For a richer, creamier finish, stir in 2-3 tablespoons of thick coconut milk at the very end, after turning off the heat.
Toor dal is an excellent source of vegetarian protein, which is essential for muscle repair, growth, and overall body function.
The combination of lentils and ash gourd provides a significant amount of dietary fiber, promoting healthy digestion, preventing constipation, and supporting gut health.
Ash gourd has a very high water content (about 96%), making this dish hydrating and naturally cooling for the body, which is beneficial in warm climates.
Coconut is a source of medium-chain triglycerides (MCTs), which are easily digestible fats that provide a quick source of energy.
Kuvale Koddel is a traditional curry from the Konkani or Mangalorean cuisine of coastal Karnataka, India. It features ash gourd (kuvale) and lentils (toor dal) cooked in a tangy and lightly spiced coconut-based gravy.
Yes, it is a wholesome and balanced dish. It's rich in plant-based protein from lentils, fiber from the ash gourd, and healthy fats from coconut. The use of spices like turmeric also offers anti-inflammatory benefits.
One serving (approximately 1 cup or 450g) of Kuvale Koddel contains around 350-400 calories, primarily from the lentils, coconut, and oil.
Absolutely. You can cook the dal and ash gourd in a regular pot on the stovetop. It will take longer, about 40-50 minutes, for the dal to become completely soft. Ensure you add enough water to prevent it from sticking.
It is traditionally served with steamed white rice or brown rice. A side of papad or a simple vegetable stir-fry (palya) complements it perfectly.
Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. The curry tends to thicken upon cooling, so you may need to add a splash of water when reheating.
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