INGREDIENTS:

1 small bottle gourd
1/2 cup channa dal (bengal gram)
1 tsp. coriander finely chopped
1 stalk curry leaves
3/4 tsp. dhania powder
1/2 tsp. red chilli powder
1/4 tsp. turmeric powder
salt to taste
1/2 tsp. sugar
3-4 small pieces tamarind
2 pinches asafoetida
1/4 tsp. each mustard & cumin seeds
1 tbsp. oil
1/2 cup water

DIRECTIONS:

Wash and soak dal for 15-20 minutes.

Peel and chop gourd into medium sized cubes.

Mix all dry masalas in water.

Heat oil in a heavy sauce pan.

Add seeds, allow to splutter.

Add curry leaves and asafoetida, and masala water.

Allow to simmer for 2 minutes.

Add dal, gourd, cover and cook for 8-10 minutes, or till dal is tender.

Add sugar, tamarind, salt, and cook further 2-3 minutes.

Garnish with chopped coriander.

Serve hot with chappati, phulka or tandoori roti.

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