Chana Dal with Gourd

One of the real advantages of cooking with gourds rather than summer squash is that they tends to not cook down into a mush and thus remains separate and identifiable when stewed with other vegetables for extended periods.  The following recipe, inspired by one presented in Yamuna Devi’s 1987 Lord Krishna's Cuisine (ISBN 978-0525245643) is an excellent example, with the gourd pieces remaining intact and a wonderful contrast to the surrounding cooked chana dal. 

1½ cups chana dal
8 cups water
½ teaspoon ground turmeric
2 teaspoons ground coriander
1 tablespoon fresh ginger paste
2 pounds gourd, peeled, seeded and chopped into 1½” long x ¾” wide strips
½ tablespoon garam masala
1 teaspoon salt
½ tablespoon lemon juice
4 tablespoons canola oil or ghee
½ tablespoon cumin seed
2 whole dry chilies
½ teaspoon asafetida powder
8 curry leaves, fresh

Soak the chana dal in 4 cups of water for 5 hours or overnight.  Drain. 

Place the soaked chana dal, water, turmeric, coriander, and ginger in a heavy pan.  Bring to a boil, reduce heat to a simmer, and cook, covered, until the dal is tender, about 1½ hours. 

Add in the gourd pieces and garam masala.  Simmer for another 30-40 minutes until the gourd pieces are tender.  Add in the salt and lemon juice.

Heat oil over a medium-high burner.  When the oil is hot, add in the cumin, and stir fry until the seeds brown, about 15-30 seconds.  Add in the chilies, asafedita, and curry leaves and stir in the hot oil for 10 seconds.  Remove from heat and pour the hot oil and seasonings into the dal.  Cover the dal and let rest for 2-3 minutes before serving.   

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