Chana dal/Split and skinned Chickpea - 3 cups
ginger garlic paste - 1 tablespoon
oil - 2 tbsp
Cumin seeds - 2 tsp
Cinnamon stick - 2 inch stick
Dried red chillies - 2
Curry leaves - 10
Tomato - 2 finely chopped
Chopped Cilantro - 1 tbsp
Red chilli powder - 2 tsp
Salt - to taste
Turmeric - 1/4 tsp
Bottle gourd - 1 medium size cut diagonally into diamond shapes. You can use the seeds if you like it. Otherwise use them by cleaning the seeds.
Raw tamarind juice - 4 tbsp or to taste (optional)
Wash the dal in two or three water changes. Drain and keep aside. In a large saucepan, add the drained chana dal and surplus water. Add 2 tsp salt and let it boil until the dal is soft. Puree in a blender and pour it back back into the saucepan and keep aside. In a large frying pan at medium heat, pour oil, and as soon as it warms up, add the cumin seeds and cinnamon stick. Immediately add the dried red chillies and curry leaves followed by the ginger garlic paste. In a few seconds add the chopped tomatoes, chopped cilantro, red chilli powder, salt, turmeric and cover the lid for about a minute. Add the bottle gourd and mix well. Pour in about a cup of water and cover the lid. Let cook for about 10 minutes or until the bottle gourd is tender. To check, pierce a piece of bottle gourd with the tip of a sharp knife. Once the bottle gourd is tender, add this to the saucepan with the pureed dal and pour in water to dilute and achieve a thin soupy consistency. Add the tamarind juice and mix well. Taste for seasonings. Let it boil once, then simmer and let it cook for 5 minutes. Serve warm.