Bottle Gourd - Lentil Curry | Sorrakaya-Senagapappu Koora | Doodhi-Chana Dal Subzi

A few years ago, we had a Punjabi neighbor who used to dish out yummy dishes with appetizing aroma. I observed that she used a lot of Chana Dal in her cooking as opposed to Toor dal which we are used to. In a casual conversation I came to know about this combination of Bottle Gourd and Chana Dal. 


The ginger was very dominant and since we all like ginger, it was a treat to our palates. We enjoyed this subzi with Rotis. This subzi qualifies for day 3 of BM 12


Ingredients - 


Sorrakaya / Doodhi / Bottle Gourd/ Anapakaya Diced 3-4 cups 
Chana Dal Washed, Soaked and Drained 3/4 cup 
Grated Ginger 1 Tbsp
Turmeric 1/4 tsp
Red Chilli Powder 1/2 tsp (or as needed)
Garam Masala 1/2 tsp (optional)
Dry Mango Powder / Amchur Powder as needed
Salt as needed
Seasoning (Oil 1 Tbsp, Cumin seeds 1/2 tsp, Mustard seeds 1/4 tsp, Red Chillies 1-2 broken, Curry leaves few)
Garnish with Corinader leaves(Cilantro)

Method Of Preparation - 


In a heated saucepan/kadai add oil and the rest of the seasoning. 


After the mustard seeds pop, add the soaked and drained Chana Dal and ginger. Saute for a few seconds.


Add the turmeric and the diced bottle gourd. Pour in a cup of water, mix well and cover with a lid.


Allow the bottle gourd to get tender. It would take about 15-18 min.


Remove the lid, add red chilli powder, salt, garam masala, dry mango powder and mix well.


Let the flavors blend well for a few more minutes.


Remove from fire, garnish with chopped coriander leaves and serve with Roti/Rice.

Check out the other Blogging Marathoners doing BM# 12.

Sending this to Priya's 'Veggie/Fruit of the month - Bottle Gourd' hosted this time at Vegetarian Tastebuds.
Also sending this to Susan's 'MLLA - 43' hosted by Chez Cayenne this month.

Preparation Time 30 min 
Serves 4-5