North Indian · Lunch, Dinner
Chana dal with bottle gourd
Split chickpea lentils simmered with soft bottle gourd, a gentle everyday sabzi.
- Calories
- 595 kcal
- Protein
- 20 g
- Carbs
- 98 g
- Fat
- 14 g
- Prep
- 10 min
- Cook
- 30 min
Per serving, for one person.
Ingredients
- 65 g Chana dal
- 150 g Bottle gourd
- ¼ onion Onion
- ½ tomato Tomatoes
- 4 g Ginger
- ¾ tsp Turmeric
- 1½ tsp Cumin seeds
- ¾ tbsp Sunflower oil
- ¼ tsp Chilli powder
- ½ tsp Salt
- 5 g Coriander
- 55 g Basmati rice
Method
- Cook the chana dal with turmeric in 350ml water for 20 minutes until soft but holding shape.
- Meanwhile cook the rice in twice its volume of water for 12 minutes, covered.
- Heat oil, splutter cumin, add onion and ginger and cook 5 minutes, then add tomato and cook 4 minutes.
- Add the bottle gourd and a splash of water, cover and simmer 10 minutes until tender, then stir in the dal and chilli powder.
- Season with salt, finish with coriander, and serve with the rice.
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