Last Updated on 2 months by Neha Deshmukh

Sponge Gourd Recipe – Authentic Ghosale Chana Dal Curry Recipe

Introduction

Oh, Ghosale! Or as some call it, sponge gourd. It’s a vegetable that often gets a bad rap, mostly because of potential bitterness. But trust me, when prepared right, it’s absolutely divine! This Ghosale Chana Dal curry is a family favorite, a comforting dish that reminds me of my grandmother’s cooking. It’s a traditional Maharashtrian recipe, packed with flavor and surprisingly easy to make. I’m so excited to share it with you!

Why You’ll Love This Recipe

This isn’t just another vegetable curry. It’s a beautiful blend of textures and tastes – the tender sponge gourd, the nutty chana dal, and the aromatic spices. It’s a complete meal in itself, perfect with roti or bhakari. Plus, it’s a fantastic way to explore the unique flavors of Maharashtrian cuisine. You’ll love how comforting and satisfying this curry is!

Ingredients

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

• 3 medium Sponge Gourd (Ghosale)
• ½ cup Split Chickpeas (Chana Dal)
• ½ teaspoon Tamarind Pulp
• 1 teaspoon Crushed Jaggery
• ¾ – 1 teaspoon Chili Powder (adjust to your spice preference!)
• 1 teaspoon Goda Masala
• 1 tablespoon Fresh Scraped Coconut
• 1 teaspoon Chopped Coriander
• 1 tablespoon Oil
• ¼ teaspoon Mustard Seeds
• ¼ teaspoon Cumin Seeds
• 1 pinch Asafoetida (Hing)
• ½ teaspoon Turmeric Powder
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together perfectly:

Sponge Gourd (Ghosale) – Varieties & Selection

There are a few different types of sponge gourd. Look for ones that are firm, green, and have a slightly shiny skin. Don’t be afraid to gently squeeze them – they should have some give, but not be mushy.

Split Chickpeas (Chana Dal) – Soaking & Cooking Tips

Soaking the chana dal for at least 30 minutes (or even a couple of hours) helps it cook faster and become beautifully soft. I usually give it a good rinse after soaking.

Goda Masala – A Unique Maharashtrian Spice Blend

Goda masala is the heart and soul of this curry! It’s a complex blend of spices that gives it a distinctive flavor. You can find it at most Indian grocery stores, or even make your own (there are tons of recipes online!).

Tamarind Pulp – Fresh vs. Store-Bought

Fresh tamarind pulp is amazing if you can get it, but store-bought tamarind paste works just fine. If using paste, start with a smaller amount and add more to taste.

Regional Variations in Sponge Gourd Curries

Sponge gourd is popular across India, and each region has its own take on the curry. In some parts of Maharashtra, they add peanuts for extra crunch. In other regions, you might find it cooked with potatoes or tomatoes. Feel free to experiment and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and chop the sponge gourd into medium-sized pieces. Now, this is important: taste a small piece! If it’s bitter, soak the chopped gourd in salted water for about 15-20 minutes. This helps draw out the bitterness.
2. While the gourd is soaking (if needed), boil the soaked chana dal in water until it’s nice and soft. Drain and set aside.
3. Heat the oil in a pan over medium heat. Add the mustard seeds – they should start to splutter. Then, add the cumin seeds, turmeric powder, and asafoetida. Let them sizzle for a few seconds. This is the tempering, and it’s where all the magic begins!
4. Add the chopped sponge gourd to the pan and sauté for 3-4 minutes, until it starts to soften slightly.
5. Pour in enough water to cover the ghosale pieces and cook until they’re tender. Be careful not to overcook them, or they’ll become mushy.
6. Now, it’s time to add the cooked chana dal, chili powder, tamarind pulp, crushed jaggery, goda masala, and salt. Mix everything well.
7. Simmer for another 3-4 minutes, allowing the flavors to meld together. If the curry is too thick, add a little more water to reach your desired consistency.
8. Finally, stir in the fresh scraped coconut and chopped coriander.

Expert Tips

Here are a few things I’ve learned over the years to make this curry even better:

Achieving the Right Consistency

The consistency should be slightly thick, but still pourable. Add water gradually while simmering to get it just right.

Preventing Bitterness in Sponge Gourd

Soaking in salted water is key! Also, removing the seeds can help reduce bitterness.

Mastering the Tempering Process

Don’t rush the tempering! Let the spices sizzle in the hot oil to release their flavors.

Using Fresh vs. Dried Coconut

Fresh coconut adds a lovely sweetness and aroma. If you don’t have fresh, you can use desiccated coconut, but use a little less.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment: Reduce the chili powder for a milder curry, or add more for a spicier kick. My friend loves to add a pinch of cayenne pepper!
• Festival Adaptations: This curry is often made during festivals like Gudi Padwa and Diwali.

Serving Suggestions

This Ghosale Chana Dal curry is best served hot!

Roti & Bhakari Pairings

It pairs beautifully with roti (Indian flatbread) or bhakari (a coarser, millet-based flatbread).

Accompaniments – Rice, Dal, & Raita

You can also serve it with a side of rice, a simple dal, and a cooling raita (yogurt dip).

Serving with Papads & Pickles

Don’t forget the papads (crispy lentil wafers) and pickles! They add a lovely crunch and tang.

Storage Instructions

Got leftovers? No problem!

Refrigerating Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing for Longer Storage

You can also freeze this curry for up to 2 months.

Reheating Instructions

Reheat gently on the stovetop or in the microwave. You might need to add a splash of water to loosen it up.

FAQs

Let’s answer some common questions:

What is Ghosale and is it always bitter?

Ghosale is sponge gourd, a popular vegetable in Indian cuisine. It can be bitter, but soaking it in salted water helps remove the bitterness.

Can I use a different dal instead of Chana Dal?

You can, but chana dal has a unique nutty flavor that complements the sponge gourd perfectly. Toor dal (split pigeon peas) is a good substitute.

What can I substitute for Goda Masala?

If you can’t find goda masala, you can try a blend of coriander powder, cumin powder, turmeric powder, and a pinch of garam masala. It won’t be exactly the same, but it will still be delicious.

How do I know when the sponge gourd is cooked perfectly?

It should be tender but still hold its shape. Avoid overcooking, or it will become mushy.

Can this curry be made in an Instant Pot?

Yes! Sauté the spices in the Instant Pot, then add the sponge gourd, chana dal, and water. Cook on high pressure for 5-7 minutes, followed by a natural pressure release.