Dudhi channa - Indian curried gourd with Bengal gram

    40 min

    The first time I tried this curry was at a friend's house in Delhi. I absolutely loved it. It's simple and can be eaten as an everyday curry. Serve it with plain rice and/or a flat bread, such as naan or roti.

    2 people made this

    Serves: 6 

    • 1 calabash (bottle or dudhi) gourd, peeled, cut into cubes
    • 100g split Bengal gram (channa daal)
    • 1 teaspoon ground turmeric
    • 750ml water
    • 2 tablespoons cooking oil
    • 4 dried red chillies, broken into pieces or crushed chillies to taste
    • 1 teaspoon cumin seeds
    • 1 tablespoon finely chopped fresh root ginger
    • 1 teaspoon finely chopped garlic
    • 1 teaspoon paprika
    • salt to taste
    • 1 teaspoon granulated sugar

    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Combine the gourd, channa daal, 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 chillies/crushed chillies 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 gourd mixture, paprika, sugar and salt into the mixture; bring to the boil, reduce heat to low and cook another 5 minutes before serving.

    Calabash (bottle or dudhi) gourd and split Bengal gram (channa daal)

    Found in Indian/South Asian supermarkets.

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    Reviews in English (2)


    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.  -  11 Aug 2017  (Review from Allrecipes US | Canada)


    well, sorry, i haven't made it but i'd like to. but first i have questions about the squash. what can it be compared to in the USA? thank you!  -  13 Apr 2017  (Review from Allrecipes US | Canada)