Snake Gourd & Chana Dal Recipe – Authentic Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Snake Gourd & Chana Dal Recipe – Authentic Indian Side Dish

Hey everyone! Today, I’m sharing a recipe that’s been a quiet favorite in my family for years – Snake Gourd & Chana Dal. It’s a wonderfully flavorful side dish, and honestly, it’s a bit of a hidden gem in Indian cuisine. Don’t let the name put you off; it’s surprisingly delicious and a fantastic way to add some variety to your meals.

Why You’ll Love This Recipe

This dish is a beautiful blend of textures and tastes. The slight bitterness of the snake gourd is perfectly balanced by the earthy chana dal and the warmth of the spices. It’s comforting, healthy, and comes together quicker than you might think! Plus, it’s a great way to sneak in some extra veggies.

Ingredients

Here’s what you’ll need to make this delightful side dish:

• 1 cup snake gourd
• 2 tablespoons chana dal (split Bengal gram)
• 1 big onion (chopped finely)
• 1.5 tablespoons grated coconut
• 5 cashews
• Salt to taste
• 2 teaspoons oil
• 1 small piece bay leaf
• 0.25 inch piece cinnamon
• 3 cloves
• 5 garlic (chopped finely)
• 2 green chilies (chopped finely)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Snake Gourd: Varieties & Selection

There are a few different types of snake gourd. Look for ones that are firm, with smooth, unblemished skin. Avoid gourds that feel soft or have dark spots.

Chana Dal: Benefits & Soaking Tips

Chana dal is packed with protein and fiber. Soaking it for at least an hour helps it cook more evenly and become beautifully tender. Don’t skip this step!

Regional Variations in Spice Use

The beauty of Indian cooking is how much it varies by region. Some families add a pinch of turmeric or a dash of red chili powder for extra color and heat. Feel free to experiment!

Oil: Choosing the Right Oil for Flavor

I usually use a neutral oil like sunflower or vegetable oil for this recipe. But, a teaspoon of ghee added at the end can really elevate the flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

First, soak the chana dal in water for about an hour. While that’s happening, clean and roughly chop the snake gourd.

Next, coarsely grind the snake gourd and soaked chana dal together. You don’t want a super smooth paste – a slightly textured mixture is perfect. Squeeze out any excess water and set it aside.

Now, let’s build the flavors. Roast the cashews in ½ teaspoon oil until they turn golden brown and set aside. In the remaining oil, add the bay leaf, cinnamon, cloves, chopped garlic, and green chilies. Sauté until everything smells wonderfully fragrant – usually about a minute.

Add the chopped onion and cook until it’s golden brown and softened. Then, mix in the ground snake gourd and chana dal mixture. Add salt to taste and sauté on medium heat for 8-10 minutes, stirring occasionally, until it’s lightly browned.

Finally, stir in the roasted cashews and grated coconut. Cook for another 2-3 minutes, until the coconut is lightly toasted. And that’s it! Serve warm and enjoy.

Expert Tips

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

Achieving the Right Consistency

The consistency should be slightly moist but not watery. If it seems too wet, cook for a few more minutes to allow the excess moisture to evaporate.

Preventing the Dal from Sticking

Keep the heat at medium and stir frequently to prevent the dal from sticking to the bottom of the pan. A little patience goes a long way!

Roasting Cashews to Perfection

Keep a close eye on the cashews while roasting – they burn quickly! You want them golden brown, not dark brown.

Adjusting Spice Levels

Don’t be afraid to adjust the amount of green chilies to suit your spice preference.

Variations

This recipe is pretty versatile! Here are a few ideas to spice things up:

Vegan Adaptation

This recipe is naturally vegan! Just ensure you’re using a plant-based oil.

Gluten-Free Adaptation

This recipe is naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Use just one green chili or omit it altogether.
• Medium: Use two green chilies.
• Hot: Add a third green chili or a pinch of red chili powder.

Festival Adaptations (Specific Festivals)

My grandmother used to make this during Ganesh Chaturthi as an offering. It’s a simple, yet satisfying dish to prepare during festive times.

Serving Suggestions

This Snake Gourd & Chana Dal is fantastic as a side dish with roti, rice, or even a simple dal. It also makes a lovely accompaniment to a larger Indian thali.

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 way to prepare snake gourd to reduce bitterness?

Soaking the chopped snake gourd in saltwater for about 15-20 minutes before grinding can help reduce any bitterness.

Can I use a food processor instead of grinding the snake gourd and chana dal?

Yes, you can! But be careful not to over-process it. You want a slightly coarse texture, not a smooth paste.

What is the significance of bay leaf, cinnamon, and cloves in this recipe?

These spices add a wonderful aromatic depth to the dish. They’re classic Indian spices that complement the flavors of the snake gourd and chana dal beautifully.

Can this dish be made ahead of time?

You can definitely prepare the ground snake gourd and chana dal mixture ahead of time and store it in the refrigerator. Then, just finish the cooking process when you’re ready to serve.

What other vegetables can be added to this recipe?

You could try adding a little chopped spinach or even some finely diced potatoes for extra texture and flavor.