Ingredients:

• 1 small – Bottle Gourd
• 1/2 cup – Channa dal (Bengal gram)
• 1 tsp – coriander (finely chopped)
• 1 stalk Curry leaves
• 3/4 tsp – coriander powder
• 1/2 tsp – Red Chilli powder
• 1/4 tsp – Turmeric powder
• salt to taste
• 1/2 tsp – Sugar
• 3-4 small pieces of Tamarind
• 2 pinches of asafetida
• 1/4 tsp each of mustard and Cumin seeds
• 1 tbsp – oil
• 1/2 cup – water

Method:

1. Wash and soak the dal for 15-20 minutes.
2. Peel and chop gourd into medium-sized cubes.
3. Mix all the dry masalas in water.
4. Heat oil in a heavy-bottomed saucepan
5. Add the cumin and mustard seeds, allow to splutter.
6. Add curry leaves and asafoetida, along with the masala water.
7. Allow to simmer for 2 minutes.
8. Add dal, gourd, cover and cook for 8-10 minutes till dal is tender.
9. Add sugar, tamarind, salt, and cook for a further 2-3 minutes.
10. Garnish with chopped coriander.
11. Serve hot with chapattis, phulkas or tandoori rotis.

Recipe courtesy of Sify Bawarchi