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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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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. Ingredients:
1 calabash gourd, peeled and cut into cubes |
1/2 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 |
Directions:
1. 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.
2. 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.
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