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Ingredients

1 calabash gourd, peeled and cut into cubes ½ cup split Bengal gram (chana dal) 1 teaspoon ground turmeric 3 cups water 2 tablespoons cooking oil 4 dried red chile peppers, broken into pieces 1 teaspoon cumin seeds 1 tablespoon minced fresh ginger root 1 teaspoon minced garlic 1 teaspoon ground red pepper salt to taste 1 teaspoon white sugar

Nutrition Info

123 calories carbohydrate: 16.1 g cholesterol: : - fat: 5 g fiber: 4.5 g protein: 5 g saturatedFat: 0.8 g servingSize: - sodium: 9.9 mg sugar: 2.1 g transFat: : - unsaturatedFat: : -

Combine the calabash, chana dal, turmeric, and water in a pressure cooker. Seal the pressure cooker and cook at high pressure for about 20 minutes. Reduce heat to low and simmer another 3 minutes. Remove from heat and allow the pressure to release naturally.
Heat the oil in a large saucepan. Fry the red chile peppers and cumin seeds until the seeds begin to splutter, add the ginger and garlic to the mixture and cook together 1 minute more. Stir the calabash mixture, ground red pepper, sugar, and salt into the mixture, bring to a boil, reduce heat to low, and cook another 5 minutes before serving.

6 servings

I first ate this curry at a friend's house in Delhi and loved it. It is a simple everyday curry. Serve with plain rice or hot phulkas.