Authentic Ash Gourd Dal Recipe – Tamarind & Chickpea Curry

Last Updated on 2 months by Neha Deshmukh

Authentic Ash Gourd Dal Recipe – Tamarind & Chickpea Curry

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavorful Ash Gourd Dal. It’s a dish my grandmother used to make, and the tangy-sweet taste always brings back such warm memories. This isn’t your average dal; the ash gourd adds a lovely subtle sweetness, balanced beautifully by the tamarind. Trust me, you’ll want to add this one to your regular rotation!

Why You’ll Love This Recipe

This Ash Gourd Dal is more than just a meal; it’s an experience. It’s incredibly nourishing, packed with protein from the dal and chickpeas, and the ash gourd is wonderfully light and easy to digest. Plus, the unique blend of spices creates a flavor profile that’s both familiar and exciting. It’s easy to make, perfect for a weeknight dinner, and tastes even better the next day!

Ingredients

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

• 2 cups Ash Gourd (white pumpkin), chopped
• ¼ cup Tur dal (split pigeon peas) – about 100g
• 1 small gooseberry sized ball Tamarind
• ¼ cup Chickpeas (dried or canned) – about 60g
• A pinch Turmeric powder
• As required Salt
• 1 tbsp Bengal gram (kadalai paruppu) – about 20g
• 1 tbsp Coriander seeds – about 10g
• 3 Dried Red chillies
• 1 tsp Raw rice – about 5g
• 2 tbsp Grated Coconut
• 1 tsp Oil
• 1 tsp Mustard seeds
• A pinch Hing (asafoetida)
• 1 sprig Curry leaves

Ingredient Notes

Let’s talk about some of the key ingredients and how to get the best results:

Ash Gourd (White Pumpkin) – Varieties & Selection: Ash gourd, also known as winter melon or petha, comes in different varieties. Look for one that feels heavy for its size and has a smooth, firm rind. It’s the flesh inside that matters most – it should be pale green and crisp.

Tur Dal – A Protein-Rich Lentil: Tur dal is a staple in Indian cooking. It cooks up beautifully and has a lovely nutty flavor. Make sure to rinse it well before cooking to remove any impurities.

Tamarind – The Tangy Secret: Tamarind is what gives this dal its signature tang. I prefer using a small, concentrated ball of tamarind. You can find it at most Indian grocery stores.

Bengal Gram, Coriander & Red Chilli – The Spice Blend: Roasting these spices is crucial for developing their full flavor. Don’t skip this step! It really elevates the whole dish.

Hing (Asafoetida) – A Traditional Flavor Enhancer: Hing has a pungent smell, but it adds a wonderful savory depth to the dal. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash, peel, and chop the ash gourd into bite-sized cubes. Then, cook it in water until it’s tender – about 10-15 minutes. Set aside.
2. Soak the tamarind in about ½ cup of warm water. Once softened, extract the juice, discarding the pulp.
3. In a pressure cooker, combine the tur dal with a pinch of turmeric powder and about 1 ½ cups of water. Pressure cook until the dal is soft and easily mashed – usually 3-4 whistles. Once cooled, gently mash the dal and set it aside.
4. If you’re using dried chickpeas, soak them overnight. Then, cook them separately until tender. Canned chickpeas work great too – just drain and rinse them.
5. Now for the spice blend! Heat 1 tsp of oil in a pan and roast the Bengal gram, coriander seeds, red chillies, and rice until golden brown and fragrant. Add the grated coconut and roast for another minute. Let it cool slightly, then grind it into a smooth paste.
6. Heat another 1 tsp of oil in a pan. Add the mustard seeds and let them splutter. Then, add a pinch of hing and a sprig of curry leaves.
7. Add the cooked ash gourd to the tempering and pour in the tamarind extract. Add salt to taste and another pinch of turmeric. Simmer for a few minutes until the raw smell of the tamarind disappears.
8. Mix in the ground spice paste, the cooked dal, and the chickpeas. Cook for another 4-5 minutes, stirring occasionally, to allow the flavors to meld together.
9. Finally, garnish with fresh coriander leaves and serve hot with rice or chapati!

Expert Tips

• Don’t overcook the ash gourd – you want it to hold its shape.
• Adjust the amount of red chillies to your spice preference.
• For a smoother dal, you can blend a portion of it before adding the ash gourd.

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 an extra red chilli to the spice blend. For a milder flavor, remove the seeds from the chillies before roasting.

Festival Adaptation (e.g., Makar Sankranti/Pongal): This dal is often made during Makar Sankranti and Pongal festivals in India. Some families add a little jaggery (gur) for a touch of sweetness.

Serving Suggestions

This dal is fantastic with a side of fluffy basmati rice and a dollop of ghee. It also pairs well with roti or chapati. A simple side of raita (yogurt dip) can add a cooling contrast to the flavors.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavors have more time to develop! You can also freeze it for longer storage.

FAQs

What is Ash Gourd and what are its health benefits? Ash gourd is a winter squash known for its cooling properties. It’s low in calories and rich in electrolytes, making it a great choice for hydration and digestion.

Can I use canned chickpeas instead of dried? Absolutely! Canned chickpeas are a convenient alternative. Just drain and rinse them before adding them to the dal.

How do I adjust the tamarind sourness in the dal? Start with a smaller amount of tamarind and add more to taste. You can also balance the sourness with a pinch of sugar or jaggery.

What is Hing and can I skip it? Hing (asafoetida) has a unique flavor that adds depth to the dal. While you can skip it, it won’t be quite the same. If you can’t find it, a tiny pinch of garlic powder can be a substitute (though it’s not a perfect match).

Can this dal be made ahead of time? Yes! This dal is perfect for making ahead. The flavors actually meld together even more beautifully overnight. Just reheat gently before serving.

Enjoy this comforting and flavorful Ash Gourd Dal! I hope it brings a little bit of sunshine to your kitchen. Let me know in the comments if you try it and how it turns out!