Chal kumro diye moong dal is a delicious Bengali dish that combines moong dal (split green gram) with soft texture of chal kumro (ash gourd or winter melon).
Moong dal, packed with essential nutrients, forms the base of this dish, providing a creamy texture and a nutty flavor.
The chal kumro, on the other hand, adds a unique dimension to the dish with its delicate taste and tender consistency.
Follow my recipe to know the simple steps to cook this dish.
Key Takeaways:
- Chal Kumro Diye Moong Dal is a traditional Bengali dish.
- It is made with split green gram and winter melon.
- This popular dish is enjoyed best with steamed rice or Indian bread.
- Moong dal with ash gourd tastes sweet and creamy with mild earthy undertone.
- A few alternatives to this dish include moong dal with lau or bottle gourd, chal kumro diye aloo posto, chal kumro diye chholar dal or split bengal gram, or simple chal kumro torkari.
The Ingredients:
- Ash Gourd – 1
- Moong Dal – 200 gms
- Tomato – 1
- Ginger Paste – 1 Tsp
- Green Chili – 2 Nos
- Bay Leaf – 1 No
- Dry Red Chilies – 3 Nos
- Sugar – Half Spoon
- Mustard Oil – 3 Tbsp
- Cumin – 1 Tbsp
- Turmeric – 1 Tbsp
- Salt – As Required
How to Cook Chal Kumro Diye Moong Dal (Step by Step Images)?
1. Lighten the clay stove or gas oven, heat the karai, and lightly dry roast the Moong Dal.
2. Soak dry roasted moong dal with one cup of water for 5 mins.
3. Then add oil in the pan or karai.
4. Add the bay leaf, dry chili and cumin seeds.
5. Add all the ash gourd in the oil.
6. Stir well and add 1 tsp salt, turmeric, ginger paste, and green chili. Stir fry it well.
7. Add all the already soaked dal into it. Add some lukewarm water and let it boil for 5 mins.
8. Add the chopped tomatoes.
9. Cover it with a lid and leave it for 10 mins.
10. Add half tsp sugar, then add salt to taste.
11. Cook it until the water is dried and the chal kumro diye moong dal is well cooked.
12. Transfer it to a bowl and serve with steamed rice, roti, and paratha.
Recipe Card
Moong Dal with Ash Gourd (Chal Kumro Diye Moong Dal)
Ingredients
- 1 piece Ash Gourd (cut and cleaned)
- 200 grams Moong Dal
- 1 piece Tomato (chopped)
- 1 tablespoon Ginger Paste
- 2 pieces Green Chili
- 1 piece Bay Leaf
- 3 pieces Dry Red Chilies
- ½ tablespoon Sugar
- 3 tablespoons Mustard Oil
- 1 tablespoon Cumin
- 1 tablespoon Turmeric Powder
- Salt to Taste
Instructions
- Lighten the clay stove or gas oven, heat the karai, and lightly dry roast the Moong Dal.
- Soak dry roasted moong dal with one cup of water for 5 mins.
- Then add oil in the pan or karai.
- Add the bay leaf, dry chili and cumin seeds.
- Add all the ash gourd in the oil.
- Stir well and add 1 tsp salt, turmeric, ginger paste, and green chili. Stir fry it well.
- Add all the already soaked dal into it. Add some lukewarm water and let it boil for 5 mins.
- Add the chopped tomatoes.
- Cover it with a lid and leave it for 10 mins.
- Add half tsp sugar, then add salt to taste.
- Cook it until the water is dried and the chal kumro diye moong dal is well cooked.
- Transfer it to a bowl and serve with steamed rice, roti, and paratha.
Video
Notes
- Wash the moong dal and soak it in water for some time before cooking. This will reduce the cooking time and promote optimal cooking.
- Ash gourd will release its own water while cooking. Therefore, be careful about the amount of water added to the dish. Add water gradually instead of adding all of it at once to achieve the desired consistency.
- It is better to cook the moong dal separately. This will offer better control over the cooking process and help achieving the right texture before adding it with the ash gourd.
- I don't make the dish too spicy.
