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.

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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

123 calories; protein 5g 10% DV; carbohydrates 16.1g 5% DV; fat 5g 8% DV; cholesterol 0mg; sodium 9.9mg. Full Nutrition
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Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/11/2017
Easy and delicious that went perfectly with lim cilantro rice. It's addictive be careful. Cooking method varied for me. In my pressure cooker I only needed 12 minutes for the pulses to be soft. Thank you for the recipe. Read More
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