I first came across this dish at the famous Radha-Ramana Temple in Vrindavan, India. The cooks there are excellent and the kitchen standards are high. The balance of textures and flavors so impressed me that I immediately inquired about the recipe. The two featured ingredients—bottle gourd and chana dal —can be replaced by zucchini and yellow split peas, and if adjustments are made in cooking times, you’ll get a good copy of the original. Bottle gourd, called louki or ghiya in Hindi, is a fine-grained, white-fleshed summer squash that does not become waterlogged or mushy when cooked to tenderness. It is not a common supermarket item but is often available in Indian, Chinese and Italian grocery stores. By the time the squash reaches the market, it usually requires peeling and seeding. The soft green outer skin can be removed with a potato peeler and the seedy inner core discarded. The firm flesh is then ready to be cut. Alternatively, any young, tender summer squash can be used—green or yellow zucchini or summer pattypan. Try this dal with Savory Saffron Pilaf, Sautéed Spinach and Dal Noodles with Herbed Tomato Sauce and Cauliflower Pakora . If you want a sweet, try Almond Milk Fudge Diamonds .
Dal soaking time: 5 hours
Preparation time (after assembling ingredients): 10 minutes
Cooking time: 2 hours in a saucepan or 1¼ hours using pressure cooker and saucepan combination
Serves: about 6
• 1 cup (195 g) split chana dal or yellow split peas
• 7 cups (1.75 liters) water (5½ cups/1.3 liters if pressure-cooked)
• ½ teaspoon (2 ml) turmeric
• 2 teaspoons (10 ml) ground coriander
• 1 tablespoon (15 ml) scraped, finely shredded or minced fresh ginger root
• 4 tablespoons (60 ml) ghee or a mixture of vegetable oil and unsalted butter
• 12 pieces peeled, seeded bottle gourd or young zucchini (about 1¼ pounds/570 g), 1½ inches (4 cm) long and ¾ inch (2 cm) thick
• 1½ teaspoons (7 ml) garam masala
• 1¼ teaspoons (6 ml) salt
• ½ tablespoon (7 ml) fresh lemon or lime juice
• 1¼ teaspoons (6 ml) cumin seeds
• 1–2 whole dried red chilies
• ¼–½ teaspoon (1–2 ml) yellow asafetida powder ( hing) *
• 6–8 curry leaves, preferably fresh
* This amount applies only to yellow Cobra brand. Reduce any other asafetida by three-fourths .
1. Sort, wash and drain the split chana dal as explained on this blog . Place the chana dal or yellow split peas in a bowl, cover with 3 cups (710 ml) of hot water and let soak for 5 hours. Drain.
2. Place the chana dal or split peas, 7 cups (1.75 liters) of water, turmeric, coriander, ginger root and a spoonful of the ghee or oil-butter mixture in a heavy 3-quart/liter nonstick saucepan over high heat. Stirring frequently, bring to a full boil. Reduce the heat to low, cover with a tight-fitting lid and boil gently for 1½ hours. For pressure cooking, combine the ingredients in a 6-quart/liter pressure cooker, cover and cook for 25 minutes under pressure. Remove from the heat and allow the pressure to drop by itself. Off the heat, uncover and add the squash and garam masala . Stir and continue to cook gently for 30 minutes or until the dal is soft and fully cooked and the vegetables are butter-soft. Stir in the salt and lemon or lime juice.
3. Heat the remaining ghee or oil-butter mixture in a small saucepan over moderate to moderately high heat. When it is hot, add the cumin and red chilies. Fry until the cumin seeds turn brown. Add the asafetida powder and curry leaves, cook for just 1–2 seconds and then quickly pour the fried seasonings into the cooked dal . Cover immediately and allow the seasonings to soak into the hot dal for 1–2 minutes. Stir. Serve with 2 pieces of squash in each portion .
