Chana dal purée with tender bottle gourd cubes (Louki chana dal) from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking: More Than 500 Recipes from India's Greatest Culinary Tradition (page 56) by Yamuna Devi

  • curry leaves
  • fresh ginger
  • Show all ingredients...

  • EYB Comments

    Can substitute zucchini, yellow zucchini, or pattypan squash for bottle gourds; yellow split peas for chana dal; and vegetable oil mixed with butter for ghee. Chana dal must soak in water 5 hours.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Savory saffron pilaf (Kesar pulau); Griddle-baked yogurt whole wheat bread (Dahi chapati); Sautéed spinach and dal noodles with herbed tomato sauce (Tamatar sak); Cauliflower pakora (Gobhi pakora)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute zucchini, yellow zucchini, or pattypan squash for bottle gourds; yellow split peas for chana dal; and vegetable oil mixed with butter for ghee. Chana dal must soak in water 5 hours.

  • jenburkholder on October 01, 2022

    Tasty, simple dal. Good use of half a lingering bottle gourd. Had with roti from the freezer and some yogurt for an easy supper.

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