Ivy Gourd Chana Dal Curry | Dondakaya Senagapappu Curry
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This simple yet flavorful Ivy Gourd Curry with soaked Chana Dal and coconut masala is a wholesome, protein-rich side dish that pairs beautifully with hot rice, chapati, or phulka. The tender-crisp ivy gourd, soft-cooked chana dal, and freshly ground coconut-green chilli-ginger paste make it a delicious and quick vegetarian option.
Even though ivy gourd usually takes time to cook, this method ensures the curry is ready quickly—perfect for bachelors, beginners, and busy working professionals. A high-protein, fiber-rich curry that’s easy, tasty, and healthy.
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Tips
Ivy Gourd:
- If you cook the ivy gourd in the same manner, everything will cook and turn out the same way.
- If you cook the ivy gourd at a high flame and then switch off the stove, the ivy gourd will cook first, followed by the rest of the tempering.
Chana Dal:
One tablespoon of green gram dal is sufficient for 100 grams of kandipappu. I'm taking 300 grams of fenugreek seeds, so three tablespoons is just right. If you cook fenugreek seeds alongside fenugreek seeds, the dal will cook properly and not fall apart.
Ivy Gourd Chana Dal Curry | Dondakaya Senagapappu Curry - Recipe Video
Ivy Gourd Chana Dal Curry | Dondakaya Senagapappu Curry
Prep Time 10 mins- Soaking Time 15 mins
- Cook Time 20 mins
- Total Time 45 mins
Servings 4
Ingredients
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Main Ingredients:
- 300 grams Ivy Gourd (Dondakaya) - slit
- 3 tbsp Split Bengal Gram (Chana Dal / Pachi Senagapappu)
- ¾ cup Water
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For Coconut Masala Paste:
- ¼ cup Fresh Grated Coconut
- 3 Green Chillies
- Ginger – 1 inch piece
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For Tempering (Tadka)
- 4 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Urad Dal
- Asafoetida (Hing) – a pinch
- ½ tsp Cumin Seeds
- 2 sprigs Curry Leaves
- ⅓ cup Onion, finely chopped
- Salt – to taste
- ¼ tsp Turmeric Powder
- ½-1 tsp Red Chilli Powder
- 1 tsp Coriander Powder
- Fresh Coriander Leaves – chopped
Instructions
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Soak the split chana dal in water for 15 minutes.
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In a pressure cooker, add the slit ivy gourd, soaked chana dal, and ¾ cup water. Pressure cook on high flame for just 1 whistle, then turn off the heat. This will semi-cook the veggies and dal.
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In a small blender, coarsely grind coconut, green chillies, and ginger into a rough paste. Set aside.
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Heat oil in a wide pan. Add mustard seeds, urad dal, cumin, curry leaves, and a pinch of hing. Let them splutter.
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Add chopped onions and salt. Sauté until soft and translucent.
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Add the pressure-cooked ivy gourd and chana dal. Cook for 3–4 minutes to let the flavours blend.
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Add turmeric, red chilli powder, coriander powder, and a splash of the reserved cooking water. Mix well. Cover and simmer for 7–8 minutes on low flame until the ivy gourd is fully cooked.
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Now add the ground coconut paste. Mix and cook for another 3–4 minutes.
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Garnish with freshly chopped coriander and switch off the heat.
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