Bottle Gourd & Chana Dal Recipe – Authentic Indian Curry

Last Updated on 2 months by Neha Deshmukh

Bottle Gourd & Chana Dal Recipe – Authentic Indian Curry

Introduction

There’s just something so comforting about a warm, home-style Indian curry, isn’t there? This Bottle Gourd & Chana Dal recipe is one of those dishes that instantly feels like a hug in a bowl. I remember my grandmother making this for me when I was little, especially during the monsoon season. It’s a simple, nourishing curry that’s packed with flavour and surprisingly easy to make. It’s a staple in many Indian households, and I’m so excited to share my version with you!

Why You’ll Love This Recipe

This isn’t just another curry; it’s a flavour experience! The mild sweetness of the bottle gourd (also known as lauki or dudhi) beautifully complements the earthy chana dal. The tangy tamarind adds a lovely depth, and the spices… well, they just tie everything together perfectly. Plus, it’s a wonderfully healthy and satisfying meal.

Ingredients

Here’s what you’ll need to create this delicious curry:

• 2 cups peeled and cubed tender bottle gourd
• ½ cup chana dal (soaked) – about 100g
• 1 onion, medium-sized
• A few curry leaves (around 10-12)
• 2 tomatoes, medium-sized
• 2 green chilies, slit lengthwise
• 1 tsp ginger garlic paste
• 1 tsp coriander powder
• 1 tsp red chili powder
• Small lemon-sized tamarind – about 20g
• Garam masala powder (2 cloves, 1 cardamom, 1-inch cinnamon) – about ½ tsp
• ½ tbsp oil
• Fresh coriander leaves, for garnish

Ingredient Notes

Let’s talk ingredients! Using the right ones makes all the difference.

• Chana Dal: This split chickpea lentil is the heart of the curry. Soaking it for at least 30 minutes (or even overnight) helps it cook faster and become beautifully soft.
• Tamarind: Don’t be scared of tamarind! It adds a wonderful tanginess that balances the richness of the dal. You can find tamarind paste or blocks at most Indian grocery stores. I prefer using a block and making the extract myself – it just tastes fresher.
• Spice Levels: Indian cooking is all about personal preference. Feel free to adjust the amount of red chili powder and green chilies to suit your taste. Some regions in India prefer a milder flavour, while others like it fiery hot!
• Bottle Gourd: Choose a young, tender bottle gourd. They have fewer seeds and a milder flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pan over medium heat. Add the green chilies and curry leaves. Let them sizzle for a few seconds until fragrant.
2. Add the chopped onion and sauté until it turns translucent – about 5-7 minutes. Patience is key here; nicely browned onions build flavour.
3. Stir in the ginger-garlic paste and sauté for another 4 minutes, until the raw smell disappears.
4. Now, add the salt, red chili powder, and coriander powder. Sauté for a minute, stirring constantly to prevent burning.
5. Add the cubed bottle gourd and stir well to coat it with the spices. Cover the pan and cook for 7-8 minutes on medium heat, until the bottle gourd starts to soften.
6. Add the soaked chana dal and 2.5 cups of water. Bring the mixture to a boil, then reduce the heat to low.
7. Add the chopped tomatoes, cover the pan again, and simmer for 12-15 minutes, or until the dal is tender but still holds its shape.
8. Pour in the tamarind extract. Cook uncovered for another 5-7 minutes, until the dal softens further and the curry thickens slightly.
9. Finally, sprinkle in the garam masala powder and mix gently.
10. Garnish with fresh coriander leaves and serve warm!

Expert Tips

• Don’t overcook the bottle gourd! You want it to be tender, but still retain some texture.
• Adjust the amount of water depending on how thick you like your curry.
• A pinch of turmeric powder added with the spices enhances the colour and adds a subtle flavour.

Variations

• My Family’s Touch: My sister loves adding a small potato, diced, along with the bottle gourd for a heartier curry.
• Spinach Boost: Stir in a handful of chopped spinach during the last 5 minutes of cooking for an extra dose of nutrients.
• Coconut Milk Delight: For a richer, creamier curry, add ½ cup of coconut milk along with the tamarind extract.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your garam masala doesn’t contain any animal-derived ingredients (some blends might).

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild to Spicy)

• Mild: Reduce the red chili powder to ½ tsp and omit the green chilies.
• Spicy: Add an extra green chili, or increase the red chili powder to 1.5 tsp. You can also add a pinch of cayenne pepper.

Festival Adaptations (Potential for fasting-friendly versions)

During fasting periods (like Navratri), you can omit the onion and garlic to make a vrat friendly version.

Serving Suggestions

This Bottle Gourd & Chana Dal curry is best served hot with:

• Steamed rice – a classic pairing!
• Roti or chapati – perfect for soaking up all the delicious gravy.
• A side of raita (yogurt dip) to cool things down.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavours meld together!

FAQs

• What type of bottle gourd works best for this recipe? A young, tender bottle gourd with fewer seeds is ideal.
• Can I use pre-soaked chana dal to reduce cooking time? Absolutely! Pre-soaked dal will cook much faster.
• How do I make tamarind extract from scratch? Soak a small lemon-sized piece of tamarind in 1 cup of warm water for about 30 minutes. Mash it well and strain the pulp to extract the tamarind water.
• Can this curry be made in an Instant Pot? Yes! Sauté the onions and spices in the Instant Pot, then add the remaining ingredients and cook on high pressure for 8-10 minutes, followed by a natural pressure release.
• What is the best way to adjust the consistency of the curry? If it’s too thick, add a little hot water. If it’s too thin, simmer uncovered for a few more minutes.
• Is it possible to make this dish without onions and garlic? Yes, it is! It’s a common practice during fasting. Just skip those ingredients and adjust the spices accordingly.