So are you ready? Can’t you stop yourself to make ghiya chana ki sabji at home? Are you okay? It needs time to make this dish. So have patience.
Ohh, are you the one who actually do not know what is ghiya chana sabji? Then you are a very special person, haha. If you are living in Northern Indian region then you can understand this. You actually ate nothing if you missed this bottle gourd curry prepared with chana dal.
Though being a Bengali, I never tasted this ghiya chana ki sabji during my childhood. I used to eat lau ghonto, lau dal, lau shaker jhol (curry) etc as bottle gourd based dishes. I had no idea about this lauki & chana dal based food. But when I was in Delhi, I used to have our lunch together. During winter season, everyday atleast one of my colleagues will definitely bring ghiya chana for lunch.
That means, it is a common & popular dish. But not all restaurant usually offer this dish to their customers. But fortunately one roadside dhaba just infront of my rented house serve this dish to their customers. So I had a chance to know how they make it. Actually, it was different in taste if I compare it with homemade ghiya chana.
The restaurant guy used to cook it almost like mutton curry. I loved the taste. It was so yummy. So if anybody want to cook it occasionally then he can easily try the spicier version. It was just out of the world. I followed the way I usually make mutton curry at home. And you simply can’t believe that it was just out of this world.
So do you want to try it? Do you? Then let’s go …..
Must read: Homegrown vegetables & fruits – April 2020
Ghiya chana ki sabji recipe
- 1 small size bottle gourd (approx 750 gm)
- ½ cup split Bengal gram lentils/chana dal
- 2 big size tomatoes, pureed
- 1 large onion, finely chopped
- 1.5 teaspoons ginger (adrak) paste
- 1 teaspoon garlic (lahsun) paste
- 1 teaspoon whole cumin (jeera) seeds
- 1.5 teaspoons coriander (dhania) powder
- 2 teaspoons turmeric (haldi) powder
- 1.5 teaspoons red chilli powder
- 1.5 teaspoons garam masala
- Salt to taste
- 1.5 tablespoon mustard oil
- 1.5 cups water
- Wash chana dal under running water and then soak it into warm water for 30 mins, then drain the residual water
- Now peel bottle gourd (ghiya/lauki/dudhi) and cut into small pieces
- Then heat mustard oil in a cooking pot and add ginger & garlic paste and saute till raw aroma goes away
- Then add whole cumin seeds, salt to taste & stir till next 30 seconds and add finely chopped onion
- Now fry onion till it turns into light brown and then add tomato puree, cook for next 2-3 minutes
- Add coriander powder, red chilli powder, turmeric powder & garam masala, then stir and cook all spices
- Cook till masala releases oil then add small pieces of bottle gourd (lauki/ghiya/dudhi) & soaked chana dal and mix with masala, cook it for next 3-4 minutes
- Now pour 1.5 cups of water, cover it with a lid and cook it over medium flame for next 12-15 minutes (better use pressure cooker and cook till 5 or 6 whistles)
- Check whether dal is cooked, then switch off flame and serve with roti/paratha or plain rice