Moong Dal with Ash Gourd | Chal Kumro Diye Moong Dal

5 from 1 vote
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Chal kumro diye moong dal is a delightful and nutritious Bengali dish that combines the earthiness of moong dal (split green gram) with the subtle sweetness and soft texture of chal kumro (ash gourd or winter melon).

Moong dal, packed with protein and 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.

When combined, these ingredients create a harmonious blend of flavors and textures that is both comforting and nutritious.

Chal Kumro Diye Moong Dal

Key Takeaways:

Moong Dal with Ash Gourd Key Takeaways

  • Chal Kumro Diye Moong Dal is a traditional Bengali dish that combines moong dal (split green gram) with chal kumro (ash gourd or winter melon).
  • Moong dal provides protein and a nutty flavor, while chal kumro adds a subtle sweetness and soft texture.
  • Chal Kumro Diye Moong Dal can be enjoyed as a main course with steamed rice or roti (Indian bread).
  • It is a popular choice for everyday meals or as part of festive Bengali spreads.

The Ingredients:

Chal Kumro Diye Moong Dal Ingredients

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.

Lightly dry roasting the Moong Dal

2. Soak dry roasted moong dal with one cup of water for 5 mins.

Soaking dry roasted moong dal

3. Then add oil in the pan or karai.

adding oil in the kadai

4. Add the bay leaf, dry chili and cumin seeds.

Adding the bay leaf, dry chili and cumin seeds.

5. Add all the ash gourd in the oil.

Adding 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.

adding 1 tsp salt, turmeric, ginger paste, and green chili

7. Add all the already soaked dal into it. Add some lukewarm water and let it boil for 5 mins.

Adding soaked dal and lukewarm water

8. Add the chopped tomatoes.

Adding chopped tomatoes

9. Cover it with a lid and leave it for 10 mins.

Covering kadai with a lid

10. Add half tsp sugar, then add salt to taste.

Adding half tsp sugar and salt to taste

11. Cook it until the water is dried and the chal kumro diye moong dal is well cooked.

Chal kumro diye moong dal is well cooked

12. Transfer it to a bowl and serve hot.

Transferring chal kumro diye moong dal to a bowl

Pro Tips for Cooking Chal Kumro Diye Moong Dal

Here are some of the pro tips that will enhance the taste of ash gourd with moong dal:

Soaking: Soak the moong dal for some time before cooking to ensure optimal cooking and reduced cooking time.

Water quantity: Be mindful of the amount of water you use while cooking ash gourd and moong dal. Ash gourd releases water while cooking, so add water gradually to achieve the desired consistency.

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Cook the separately: Cook the dal separately to have better control over its texture before combining it with ash gourd.

Cook with the light spices: Use turmeric, cumin, coriander, and a little garlic paste. Avoid using spices that make it too spicy; instead, focus on enhancing the flavor.

Time control: Ensure both the moong dal and ash gourd are cooked perfectly. Ash gourd takes more time to cook, so cooking them separately helps achieve the desired consistency.

Season it at the end: Garnish the moong dal and ash gourd with fresh coriander leaves to add freshness and flavor.

If you remember these tips while cooking Moong Dal with Ash Gourd then it will be perfect from taste and consistency.

What to Serve with Chal Kumro Diye Moong Dal?

Here are some suggestions for what you can serve with it:

Steamed Rice: The most common and traditional choice is to serve Chal Kumro Diye Moong Dal with steamed white rice. The fluffy rice complements the creamy texture of the dal and enhances the flavors.

Roti or Chapati: If you prefer bread, you can serve the dish with roti or chapati. These Indian breads are soft and can be used to scoop up the dal, adding a different texture to each bite.

Paratha: Paratha, a flaky and layered Indian bread, is another excellent option to serve alongside Chal Kumro Diye Moong Dal. It adds a buttery richness to the meal.

Poori: Poori, a deep-fried bread, can be a flavorful choice to accompany the dal. Its crispiness and slightly sweet taste provide a delightful contrast to the soft dal.

Naan: Naan, a leavened bread typically cooked in a tandoor oven, is a popular choice to serve with various Indian dishes. Its chewy texture and slightly charred flavor complement the moong dal.

Remember, these are just suggestions, and you can customize your accompaniments based on your preferences and the availability of ingredients.

How Does Chal Kumro Diye Moong Dal Taste?

Here’s a description of its taste:

Creamy: The moong dal, when cooked, becomes soft and creamy, imparting a smooth texture to the dish. It adds a mild nuttiness to the overall flavor profile.

Subtle Sweetness: Chal kumro, also known as ash gourd or winter melon, brings a delicate sweetness to the dish. It balances the flavors and adds a gentle touch of natural sweetness.

Mild Earthiness: The combination of moong dal and chal kumro creates a pleasant earthiness to the dish. It is not overpowering but adds depth to the overall taste.

Aromatic Spices: The dish is seasoned with aromatic spices like turmeric powder, cumin seeds, ginger paste, and optionally red chili powder. These spices infuse the dish with warm and fragrant notes, enhancing its overall taste.

Balanced Flavors: Chal Kumro Diye Moong Dal is known for its well-balanced flavors. The creaminess of the dal, sweetness of the chal kumro, and the spices come together harmoniously to create a satisfying and comforting taste experience.

Overall, Chal Kumro Diye Moong Dal offers a combination of creamy, subtly sweet, and mildly earthy flavors. The aromatic spices elevate the taste, resulting in a comforting and flavorful dish that is enjoyed as part of a Bengali meal.

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Moong Dal with Ash Gourd Alternatives

If you’re looking for alternatives to Chal Kumro Diye Moong Dal, here are a few options:

Lau Dal: Instead of using chal kumro (ash gourd), you can replace it with lau (bottle gourd). Lau dal is prepared similarly to Chal Kumro Diye Moong Dal, but with the addition of bottle gourd, which has a milder flavor and a soft texture.

Chal Kumro Diye Aloo Posto: Aloo posto is a popular Bengali dish made with potatoes (aloo) cooked in a rich poppy seed paste (posto). You can incorporate chal kumro into this dish by adding diced ash gourd along with the potatoes. The combination of creamy poppy seed paste, potatoes, and chal kumro creates a flavorful alternative.

Chal Kumro Diye Chholar Dal: Chholar dal is a classic Bengali dish made with chana dal (split Bengal gram). You can modify the recipe by adding chal kumro to the dal. The addition of chal kumro brings a subtle sweetness and a soft texture to the dish.

Chal Kumro Torkari: Torkari refers to a mixed vegetable curry. You can prepare a chal kumro diye torkari by combining diced ash gourd with other vegetables like carrots, beans, peas, and cauliflower. This will create a colorful and flavorful mixed vegetable curry that pairs well with rice or roti.

These alternatives provide variations to the traditional Chal Kumro Diye Moong Dal, allowing you to experiment with different flavors and textures while still incorporating the nutritious elements of moong dal and the unique qualities of chal kumro.

Recipe Card

Chal Kumro Diye Moong Dal

Moong Dal with Ash Gourd (Chal Kumro Diye Moong Dal)

By Mita Mondal
Chal Kumro Diye Moong Dal is a traditional Bengali dish that consists of moong dal (split green gram) cooked with chal kumro (ash gourd or winter melon).
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Lunch, Main Course
Cuisine Indian
Servings 6
Calories 198 kcal


  • 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


Preparing the Moong Dal

  • Light the clay stove or heat the gas oven. Place a karai (deep-bottomed pan) on the heat.
  • Lightly dry roast the Moong Dal in the karai until it becomes fragrant.

Soaking the Moong Dal

  • Remove the roasted moong dal from the karai and transfer it to a bowl.
  • Soak the roasted moong dal in one cup of water for 5 minutes.

Cooking the Chal Kumro Diye Moong Dal

  • Heat oil in the karai or pan.
  • Add bay leaf, dried chili, and cumin seeds to the hot oil.
  • Add the diced ash gourd (chal kumro) to the oil and stir well.
  • Stir in 1 teaspoon of salt, turmeric, ginger paste, and green chili, ensuring all the ingredients are well combined.
  • Add the soaked moong dal, along with the water it was soaked in, to the karai. Pour in some lukewarm water as needed and let it come to a boil for 5 minutes.
  • Add the chopped tomatoes to the karai.
  • Cover the kadai with a lid and allow it to simmer for 10 minutes.
  • Add half a teaspoon of sugar and salt to taste, adjusting the seasoning as desired.
  • Continue cooking until the water has evaporated, and the chal kumro diye moong dal is well cooked.

Serving the Chal Kumro Diye Moong Dal

  • Transfer the prepared chal kumro diye moong dal to a serving bowl.
  • Serve the dish hot and enjoy!
  • Note: Feel free to garnish the dish with fresh coriander leaves before serving, if desired.


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Soaking Moong Dal: Dry roasting the moong dal before soaking helps enhance its flavor. Soak the roasted moong dal in water for about 5 minutes to soften it before cooking.
Adjusting Spices: Feel free to adjust the amount of spices like turmeric powder, ginger paste, and green chili according to your taste preferences. You can increase or decrease the spice levels to suit your liking.
Consistency: The consistency of the dal can be adjusted by adding more or less water. If you prefer a thicker dal, use less water, and if you prefer a thinner consistency, add more water during cooking.
Cooking Time: The cooking time may vary depending on the quality of the moong dal and the tenderness of the chal kumro. Ensure that both the dal and the chal kumro are cooked through and soft before serving.
Garnishing: To enhance the presentation and add freshness, you can garnish the Chal Kumro Diye Moong Dal with freshly chopped coriander leaves before serving.
Accompaniments: Chal Kumro Diye Moong Dal pairs well with steamed rice, roti, or paratha. 
Customization: You can customize the recipe by adding other vegetables like carrots, peas, or potatoes along with chal kumro to create variations in flavors and textures.
Storage: Leftover Chal Kumro Diye Moong Dal can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat it before serving and adjust the consistency with a little water if needed.
Remember, cooking is a creative process, and you can experiment with the recipe to suit your taste preferences and ingredient availability.

Nutrition Info (Estimation Only)

Nutrition Facts
Moong Dal with Ash Gourd (Chal Kumro Diye Moong Dal)
Amount per Serving
Calories from Fat 72
% Daily Value*
Saturated Fat
Polyunsaturated Fat
Monounsaturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
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This is a wonderful mouth-watering recipe and when you are bored with the usual dal recipes, try this one.

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You can check out this recipe and prepare it very easily.

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