Chana Dal (Split Bengal Gram) with Snake Gourd
Channa Dal with Chachinda (Pudalangai Kootu)
Chana dal is often cooked with lauki or bottle gourd in India. In this version, I have used snake gourd (chacheenda, chachinda, chichinga) equally delicious!
It is dark green in colour, with almost white stripes, just like a snake, hence the name. Serves 3-4
Ingredients
- 1 cup skinless channa dal (split, skinless Yellow/Bengal gram or Kala chana)
- 2 1/2 cup water.
- 1 Chachinda or snake gourd
- 1/2 tsp. turmeric powder.
- Salt to taste.
- For tarka or tempering:
- 2 tbsp. ghee or cooking oil for vegans.
- 1 tsp. cumin seeds.
- A pinch of asafoetida powder.
- 2 whole chillies, broken into halves
- 1/2 tsp. chilli powder
- Optional:
- 1 onion chopped.
- 1 1/2 tsp. of curry or Sambhar powder
- 1 large tomato, chopped.
- A handful of coriander leaves, cleaned, washed and chopped.
Instructions
- Wash and soak chana dal while preparing other things. For cooking without a pressure cooker, soak for a few hours or overnight.
- Top and tail chachinda and cut into 1 inch thick discs.
- Boil water in a pressure cooker. Add dal, turmeric, salt and Chachinda to the water, close lid and cook under full pressure for 3-4 minutes or 2 whistles. Open pressure cooker only when cool.
- If you do not have a pressure cooker, boil briskly in a pan, until the dal is cooked. If the dal seems too thick, you will need to add extra 'boiling' water. The dal should be the consistency of a casserole. Grains should be soft but not mushy.
- Keep aside.
- Tempering or tarka:
- Heat oil in a pan.
- Add cumin seeds and asafoetida powder and let the seeds splutter, not burn.
- Add whole chillies, chilli powder and quickly add to dal, placing the lid on immediately. This allows the flavours to infuse.
- If optional ingredients are used, add onions after cumin seeds splutter, fry until lightly brown. Add tomatoes and fry for 5 minutes and then add curry/sambhar powder. You will not need to add chilli powder. Cook until oil separates. Add to the dal and mix. Garnish with coriander leaves.
- Serve hot with Chapatties or Boiled Rice.
- Also see Dal Selection.
Notes
- You can add Garam Masala, if you wish, but it is not added to dals traditionally.