Snake Gourd & Chana Dal Recipe – Authentic Indian Vegetable Curry

Last Updated on 4 months by Neha Deshmukh

Snake Gourd & Chana Dal Recipe – Authentic Indian Vegetable Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavorful Snake Gourd & Chana Dal curry. It’s a dish my grandmother used to make, and it always felt like a warm hug in a bowl. Don’t let the snake gourd intimidate you; it’s surprisingly mild and takes on the flavors beautifully. This recipe is a little different, a little unique, and absolutely delicious!

Why You’ll Love This Recipe

This isn’t your everyday dal. The combination of chana dal (split chickpeas) and snake gourd creates a lovely texture and a subtly sweet, earthy flavor. It’s a wonderfully balanced dish – healthy, satisfying, and packed with goodness. Plus, it’s a great way to introduce yourself to the often-overlooked snake gourd!

Ingredients

Here’s what you’ll need to make this amazing curry:

• 2 tablespoons chana dal
• ⅓ cup hot boiling water (approx. 80ml)
• 2 cups chopped snake gourd (approx. 300g)
• 1 ½ tablespoons oil (approx. 22ml)
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds
• 7-8 curry leaves
• 1 green chili, slit
• ¼ teaspoon turmeric powder (approx. 1g)
• 1 pinch asafoetida (hing)
• Salt to taste
• 1 cup water (approx. 240ml)
• 3 tablespoons fresh grated coconut (approx. 30g)
• 2 tablespoons chopped coriander leaves

Ingredient Notes

Let’s talk about some of these ingredients – a few little tips from my kitchen to yours!

Chana Dal: The Protein Powerhouse

Chana dal is a fantastic source of protein and fiber. It adds a lovely nutty flavor and a satisfying texture to the curry. Make sure to rinse it well before soaking!

Snake Gourd: A Unique Vegetable

Snake gourd, also known as padwal, has a mild, slightly sweet flavor. It’s incredibly versatile and absorbs flavors really well. Don’t worry about it being “slimy” – proper cooking prevents that.

Mustard Seeds & Cumin: The Classic Indian Tadka

These two are the foundation of so many Indian dishes! Heating them in oil releases their aromatic oils, creating a beautiful base flavor. Listen for the crackle – that’s how you know they’re ready.

Asafoetida (Hing): A Digestive Aid & Flavor Enhancer

A tiny pinch of hing goes a long way! It adds a unique savory depth and is known for its digestive properties. It can smell a bit pungent on its own, but it mellows out beautifully when cooked.

Regional Variations in Snake Gourd Use

Snake gourd is popular across India, but it’s used differently in various regions. In Maharashtra, it’s often stuffed with spices. Down South, you’ll find it in sambars and kootus. This dal preparation is common in Gujarat and Rajasthan, where it’s appreciated for its cooling properties.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the chana dal thoroughly under cold water. Then, soak it in hot boiling water for about 30 minutes. This helps it cook faster and become nice and tender.
2. While the dal is soaking, peel the snake gourd, remove the seeds, and chop it into 2-inch pieces. It’s a bit of a process, but totally worth it!
3. Now, heat the oil in a pan over medium heat. Once hot, add the mustard seeds and cumin seeds. Let them crackle and splutter – that’s where the magic begins!
4. Add the chopped snake gourd, curry leaves, and green chili to the pan. Throw in the turmeric powder and a pinch of hing. Give everything a good mix and sauté for a few minutes.
5. Drain the soaked chana dal and add it to the pan. Season with salt and pour in the water.
6. Cover the pan and let it simmer until the snake gourd and dal are tender. This usually takes about 15-20 minutes. If it starts to dry out, add a little more water.
7. Finally, stir in the grated coconut and chopped coriander leaves. Cook for another couple of minutes until everything is well combined and the curry is slightly dry.

Expert Tips

• Don’t skip the soaking step for the chana dal – it really makes a difference!
• Adjust the amount of green chili to your spice preference.
• If you don’t have fresh coconut, you can use desiccated coconut, but the fresh stuff really elevates the flavor.

Variations

Vegan Adaptation: This recipe is naturally vegan!

Gluten-Free Adaptation: This recipe is naturally gluten-free.

Spice Level Adjustment: If you like it spicier, add another green chili or a pinch of red chili powder. For a milder flavor, remove the seeds from the green chili.

Festival Adaptation (e.g., Navratri-friendly): During Navratri, some people avoid onion and garlic. This recipe is already perfect for that – no onion or garlic needed!

Serving Suggestions

This Snake Gourd & Chana Dal curry is best served hot with chapatis or rice. My family loves it with a side of plain yogurt or a simple raita. It’s also delicious with a dollop of ghee on top!

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.

FAQs

What is Snake Gourd and what does it taste like?

Snake gourd is a long, slender vegetable with a slightly sweet and mild flavor. It’s a bit like a zucchini, but with a more delicate texture.

Can I use a different dal instead of Chana Dal?

You can! Toor dal (split pigeon peas) or masoor dal (red lentils) would also work well, but they’ll change the flavor and texture slightly.

How can I make this dish less spicy?

Remove the seeds from the green chili or omit it altogether. You can also reduce the amount of turmeric powder.

What are the health benefits of Snake Gourd?

Snake gourd is low in calories and rich in vitamins and minerals. It’s also believed to have cooling properties and is good for digestion.

Can this be made in an Instant Pot or pressure cooker?

Yes! You can pressure cook the dal and snake gourd for about 3-4 whistles. Then, do the tadka (tempering) separately and combine everything.