Snake Gourd Dal Recipe – Authentic Indian Moong Dal & Curry Leaves

Last Updated on 2 months by Neha Deshmukh

Snake Gourd Dal Recipe – Authentic Indian Moong Dal & Curry Leaves

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Snake Gourd Dal. It’s a comforting, flavorful dish that my grandmother used to make, and it always reminds me of home. It’s surprisingly easy to put together, and the combination of textures and tastes is just chef’s kiss. Let’s get cooking!

Why You’ll Love This Recipe

This Snake Gourd Dal isn’t just delicious; it’s a nutritional powerhouse! It’s a fantastic way to sneak in some veggies, and the moong dal is super easy to digest. Plus, the aromatic curry leaves and a touch of asafoetida (hing) elevate the flavor to another level. It’s a complete meal in itself, perfect for a weeknight dinner or a festive occasion.

Ingredients

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

• 2 cups chopped snake gourd
• ½ cup yellow moong dal (about 100g)
• 3 tbsp chana dal (about 30g)
• 1 onion, chopped
• 1 tomato, chopped
• 4 garlic cloves, minced
• 1 tsp red chili powder
• ½ tsp turmeric powder
• 3 tsp oil
• ½ tsp mustard seeds
• 1 pinch asafoetida (hing)
• Few curry leaves
• Salt to taste
• 4 tbsp coconut, grated (about 40g)
• 1 tsp cumin seeds
• 1-2 green chilies, slit

Ingredient Notes

Let’s talk ingredients! A few little tips to make sure everything turns out perfectly.

Snake Gourd’s Nutritional Benefits & Regional Uses

Snake gourd, also known as padwal, is incredibly good for you! It’s low in calories and rich in vitamins and minerals. It’s particularly popular in Maharashtrian and Gujarati cuisine, often used in curries and stir-fries. Don’t be put off by its unusual shape – it has a mild, refreshing flavor.

Moong Dal vs. Other Dals – Digestibility & Flavor

I love using moong dal in this recipe because it’s one of the easiest dals to digest. It’s also got a lovely, slightly sweet flavor that complements the snake gourd beautifully. You could substitute it with toor dal, but the cooking time will be longer.

The Significance of Curry Leaves in South Indian Cuisine

Curry leaves are a staple in South Indian cooking, and for good reason! They add a wonderful aroma and a unique flavor that’s hard to replicate. Don’t skip them – they really make this dal sing!

Mention Asafoetida – Hing – and its Digestive Properties

Asafoetida, or hing, is a bit of an acquired taste, but it adds a wonderful depth of flavor and is fantastic for digestion. A little goes a long way! If you’re not a fan, you can reduce the amount or even omit it, but it does add a special something.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the moong dal, chana dal, garlic, tomato, onion, chili powder, and turmeric in a pressure cooker.
2. Add 1.5 cups of water. Now, here’s a little trick I learned from my mom: layer the chopped snake gourd on top of the dal mixture. This prevents it from getting too mushy during pressure cooking.
3. Close the pressure cooker and cook for 4-5 whistles, or until the dal and snake gourd are soft.
4. While the dal is cooking, let’s make the coconut paste. Grind the coconut, green chili, and cumin seeds into a smooth paste using a little water.
5. Once the pressure has released, open the cooker and gently mash the dal and snake gourd mixture.
6. Now for the tempering! Heat the oil in a pan. Add the mustard seeds and let them splutter. Then, add the curry leaves and asafoetida. Be careful not to burn the asafoetida!
7. Pour the tempering into the cooked dal-vegetable mixture. Mix well.
8. Stir in the coconut paste and add ½ – 1 cup of water to adjust the consistency to your liking.
9. Add salt to taste and simmer for 5 minutes, stirring occasionally. This allows all the flavors to meld together beautifully.

Expert Tips

A few little things to keep in mind for the perfect dal:

Achieving the Right Dal Consistency

The consistency of the dal is really a matter of personal preference. I like mine slightly thick, but you can add more water if you prefer a thinner consistency.

Preventing Snake Gourd from Becoming Mushy

Layering the snake gourd on top of the dal in the pressure cooker really helps prevent it from getting overcooked. Don’t stir it in until after the pressure cooking is complete.

Balancing Spice Levels

Feel free to adjust the amount of chili powder and green chilies to suit your taste. If you’re not a fan of spice, start with a smaller amount and add more as needed.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just double-check that your asafoetida doesn’t contain any hidden animal products.
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Spice Level Adjustment: For a milder flavor, reduce or omit the chili powder and green chilies. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: This dal is often made during Onam and Ganesh Chaturthi in India. You can add a touch of ghee for extra richness during festive occasions.

Serving Suggestions

This dal is incredibly versatile!

• Rice Varieties to Pair With: Serve it with fluffy basmati rice, brown rice, or even a fragrant jeera rice.
• Bread Options: It also pairs beautifully with chapati, roti, or a crispy dosa.
• Accompaniments: A dollop of plain yogurt and some papadums make a perfect accompaniment.

Storage Instructions

Got leftovers? No problem!

• Refrigerating Leftovers: Store any leftover dal in an airtight container in the refrigerator for up to 3 days.
• Freezing for Longer Storage: You can also freeze the dal for up to 2 months. Thaw it overnight in the refrigerator before reheating.

FAQs

Let’s answer some common questions:

• Can I use a different gourd instead of snake gourd? Yes, you can! Ridge gourd (turai) or bottle gourd (lauki) would be good substitutes.
• What is asafoetida and can I skip it? Asafoetida, or hing, is a spice with a pungent aroma. It aids digestion. You can skip it if you don’t have it, but it does add a unique flavor.
• How do I adjust the spice level of this dal? Simply adjust the amount of chili powder and green chilies.
• Can this dal be made in an Instant Pot? Absolutely! Use the pressure cook/manual setting for about 8-10 minutes, followed by a natural pressure release.
• Is this dal suitable for a weight-loss diet? Yes! It’s low in calories and packed with nutrients, making it a healthy and satisfying meal.

Enjoy! I hope you love this Snake Gourd Dal as much as my family does. Let me know how it turns out in the comments below!