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Ivy Gourd Chana Dal Curry | Dondakaya Senagapappu Curry

Curries | vegetarian

  • Prep Time 10 Mins
  • Cook Time 20 Mins
  • Servings 4

Ingredients

  • Main Ingredients:
  • 300 grams Ivy Gourd (Dondakaya) - slit
  • 3 tbsp Split Bengal Gram (Chana Dal / Pachi Senagapappu)
  • ¾ cup Water
  • For Coconut Masala Paste:
  • ¼ cup Fresh Grated Coconut
  • 3 Green Chillies
  • Ginger – 1 inch piece
  • 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

  1. Soak the split chana dal in water for 15 minutes.
  2. 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.
  3. In a small blender, coarsely grind coconut, green chillies, and ginger into a rough paste. Set aside.
  4. Heat oil in a wide pan. Add mustard seeds, urad dal, cumin, curry leaves, and a pinch of hing. Let them splutter.
  5. Add chopped onions and salt. Sauté until soft and translucent.
  6. Add the pressure-cooked ivy gourd and chana dal. Cook for 3–4 minutes to let the flavours blend.
  7. 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.
  8. Now add the ground coconut paste. Mix and cook for another 3–4 minutes.
  9. Garnish with freshly chopped coriander and switch off the heat.