Bottle Gourd & Dal Recipe – Authentic Indian Tur Dal Recipe

Last Updated on 2 months by Neha Deshmukh

Bottle Gourd & Dal Recipe – Authentic Indian Tur Dal Recipe

Hey everyone! Today, I’m sharing a recipe that’s been a comforting staple in my family for years – a simple yet incredibly flavorful Bottle Gourd & Dal. It’s one of those dishes my nani (grandmother) used to make, and honestly, it just feels like a warm hug in a bowl. It’s light, healthy, and perfect for a cozy weeknight dinner. Let’s get cooking!

Why You’ll Love This Recipe

This Bottle Gourd & Dal isn’t just delicious; it’s also wonderfully easy to make. It’s a fantastic way to sneak in some extra veggies, and the combination of the earthy dal and the mild bottle gourd is just divine. Plus, the tadka (tempering) adds a beautiful aromatic touch that will have your kitchen smelling amazing! It’s a complete meal on its own, but also pairs beautifully with rice or roti.

Ingredients

Here’s what you’ll need to whip up this comforting dish:

• 4 cups Bottle gourd (peeled, deseeded, cubed) – about 400g
• ¼ cup Tur dal or Split yellow moong dal – about 60g
• A pinch of Turmeric Powder – about ¼ tsp
• ¼ tsp Chilli powder (adjust to taste)
• 2 tsp Ghee or oil
• ½ tsp Mustard seeds
• 1 tsp Cumin seeds/Jeera seeds
• 1 Red chilli (broken into pieces)
• A generous pinch of Asafoetida/Hing
• 2 Green chillies (finely chopped)
• 1 inch piece of Ginger (finely chopped)
• A little Curry leaves – about 10-12
• Fresh coriander leaves for garnish

Ingredient Notes

Let’s talk ingredients! A few little tips I’ve picked up over the years:

• Tur Dal (Split Yellow Moong Dal) – Varieties & Benefits: I prefer using tur dal for this recipe, but you can absolutely substitute it with split yellow moong dal. Both are incredibly nutritious and easy to digest. They’re a great source of protein and fiber!
• Bottle Gourd – Choosing & Preparing: Look for a bottle gourd that feels firm and heavy for its size. The skin should be smooth and free of blemishes. Don’t forget to remove the seeds before cubing – they can be a little bitter.
• The Significance of Hing (Asafoetida) in Indian Cooking: Hing might smell a little funky on its own, but trust me, it adds a wonderful depth of flavor to Indian dishes. It also aids digestion – a little goes a long way!

Regional Variations in Tadka (Tempering)

The tadka is where you can really make this recipe your own. Some families add a pinch of dried mango powder (amchur) for a tangy kick. Others like to include a few cloves or a small piece of cinnamon. Feel free to experiment and see what you like best! My friend’s mom always adds a tiny bit of brown sugar to hers – it’s delicious!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s cook the dal. Pressure cook the tur dal with a pinch of turmeric powder until it’s soft and mushy – usually about 2-3 whistles in a pressure cooker. If you don’t have a pressure cooker, you can boil it in a pot with plenty of water until it’s tender, but it will take longer.
2. While the dal is cooking, let’s tackle the bottle gourd. In a separate pot, cook the bottle gourd cubes in water with a little salt until they’re tender. This should take about 10-15 minutes.
3. Once both the dal and bottle gourd are cooked, it’s time to bring them together. Combine the cooked dal, boiled bottle gourd, salt, and chilli powder in a pot. Bring it to a gentle boil and let it simmer for a few minutes to allow the flavors to meld.
4. Now for the star of the show – the tadka! Heat ghee or oil in a small pan. Once hot, add the mustard seeds and let them splutter.
5. Next, add the cumin seeds, asafoetida, red chillies, green chillies, ginger, and curry leaves. Sauté for about 30 seconds, until fragrant. Be careful not to burn the spices!
6. Pour the sizzling tadka over the dal-bottle gourd mixture. Give it a good stir to combine everything.
7. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t skip the tadka – it really makes all the difference!
• Adjust the amount of chilli powder and green chillies to your spice preference.
• For a smoother dal, you can lightly mash it with the back of a spoon.

Variations

• Vegan Adaptation: Simply substitute the ghee with any vegetable oil.
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: If you like it mild, reduce the amount of chilli powder and green chillies. For extra heat, add a pinch of cayenne pepper.
• Festival Adaptations: This dal is often enjoyed during fasting days (like Navratri) if you omit the asafoetida.

Serving Suggestions

This Bottle Gourd & Dal is fantastic on its own, but it also pairs beautifully with:

• Steaming hot rice
• Warm rotis or parathas
• A side of raita (yogurt dip)
• A simple salad

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 the best dal to use with bottle gourd?

While tur dal is traditional, moong dal works wonderfully too! Both are light and complement the bottle gourd beautifully.

Can I make this recipe without a pressure cooker?

Absolutely! Just boil the dal in a pot with plenty of water until it’s soft and mushy. It will take longer, but the result will be just as delicious.

How can I adjust the consistency of the dal?

If the dal is too thick, add a little hot water. If it’s too thin, simmer it for a few more minutes to allow it to thicken.

What are the health benefits of bottle gourd and dal together?

This combination is packed with nutrients! Bottle gourd is low in calories and high in water content, while dal is a great source of protein and fiber. It’s a healthy and satisfying meal.

Can I add other vegetables to this dal?

Definitely! Spinach, tomatoes, or even carrots would be lovely additions. Just add them along with the bottle gourd and cook until tender.