Ingredients:

• Bengal Gram (channa) dal – 1/3 cup
• Ash gourd – 1/2 kg
• Grated Coconut – 2 tbsp
• Oil – 1 tbsp
• Mustard Seeds – 1 tsp
• Cumin seeds – 1 tsp
• Turmeric powder – 1/2 tsp
• Asafoetida – 1/2 tsp
• Green chillies, slit – 2
• Salt to taste.

Method:

1. Soak dal in water for one hour and drain. Peel, core and slice ash gourd.
2. Heat oil in a kadai. Add mustard and cumin seeds.
3. When they splutter, add turmeric powder and asafoetida.
4. Add dal and 1/2 a cup of water.
5. Cover and keep on a very low flame till the dal is soft but not mushy.
6. Add gourd pieces, salt and green chillies.
7. Cook till the gourd is soft and the sabji is almost dry.