Name: Bihari Nenua Chana Dal
Prep time: 20 min
Cook time: 20 min
Total time: 160 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 g Sponge Gourd, nenua/torai/gilki, peeled and chopped into medium chunks; 2½ tbsp Split Bengal Gram, soaked for 2 hours and drained; ½ Onion, finely chopped; 2½ clove Garlic, crushed or finely chopped; 1 Green Chili Pepper, slit; ½ tsp Cumin Seeds; ¼ tsp Ground Turmeric; ¼ tsp Ground Black Pepper, freshly cracked; ¾ tbsp Mustard Oil, essential for Bihari flavor; ½ tsp Salt, to taste

2 hr 40 mintotal

40 min hands-on2 hr hands-off

Prep 20 min · Cook 20 min

Serves: 2
Difficulty: Easy
Spice: Mild

Add to your week

Method

Heat mustard oil in a heavy-bottomed kadhai or pressure cooker until it smokes. Let it cool slightly.
Add cumin seeds and let them crackle.
Add the crushed garlic and slit green chillies. Sauté for 10 seconds until aromatic.
10 sec
Add the finely chopped onions and fry until they turn light golden brown.
Add the soaked and drained chana dal. Sauté the dal with the onions for 2 minutes to lightly roast it.
2 min
Add turmeric powder and freshly cracked black pepper. Mix well.
Add the chopped sponge gourd (nenua). Toss everything together so the vegetable is coated in the oil.
Add salt. Do not add any water, as Nenua releases a massive amount of water while cooking.
If using a kadhai: Cover and cook on low heat for 20-25 minutes until the dal is soft and the nenua melts into a soupy consistency. If using a pressure cooker: Close the lid and cook for 2 whistles.
20–25 min
Once cooked, if the gravy is too watery, simmer uncovered on high heat for a few minutes. Turn off the heat and serve.

How to tell it's done

A highly watery, naturally sweet, light green broth containing melted gourd and firm, chewable lentils.

Getting it right

Tip

This is a minimalist dish. Do not add tomatoes, coriander powder, or garam masala. The magic lies purely in the sweetness of the gourd, the bite of the chana dal, and the pungent hit of mustard oil and black pepper.

What to serve it with

The definitive summer lunch in Bihar and UP. Extremely cooling for the stomach. Serve with Roti or plain rice.

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Ingredients