Ghiya Chana Dal

Ingredients:

1 medium bottle gourd (laucki, ghiya, doodhi)
1/2 cup yellow split gram (chana dal)
2 tablespoon oil
1/2 tsp cumin seeds (jeera)
A pinch of asafetida (hing)
2 whole red chilies
1 teaspoon shredded ginger (adrak)
1/4 tsp turmeric powder (haldi)
1/2 tsp red chili powder adjust to taste
1/2 teaspoon Salt adjust to taste
1/2 teaspoon of garam masala (optional)
1 teaspoon mango powder (amchoor) adjust to taste
About 2 tablespoon finally chopped cilantro (hara dhania)
1 cup of water adjust as needed

Method

1. Wash and soak chana dal for one hour or more.
2. Peel and wash the bottle gourd. Cut into half-inch cubes.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away, the oil is ready. Add the cumin seeds. When seeds start to crack, add the asafetida and whole red chilies. Stir for a few seconds.
4. Add ginger, turmeric, and chili powder and stir for a few seconds.
5. Add the chana dal, bottle gourd, salt, and one cup of water (adjust as needed to desired gravy thickness; bottle guard varies in moisture content).
6. Cook the chana dal until soft. About fifteen minutes. Turn off the heat and add the mango powder, garam masala, and cilantro. Stir and cover the pan for a few minutes before serving.

Serving suggestion

Serve with roti (whole wheat flat bread), paratha (flat bread), or plain rice.

Variations

1. Mango powder can be replaced with lemon juice.
2. Add two tablespoons dry fenugreek leaves or two tablespoons of fresh chopped fenugreek leaves when adding the bottle gourd.