Bihari Nenua /Sponge Gourd and Chana Dal Sabzi

Name: Bihari Nenua /Sponge Gourd and Chana Dal Sabzi
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 300 gms Nenua (Sponge Gourd) / Turai; 1/4th cup Chana Dal (Split Bengal Gram); 1 onion chopped finely; 1 tomato chopped finely; 2-3 green chillies chopped finely; 1/2 tsp turmeric powder; 1 tsp Kashmiri Red Chilli Powder; 1 tbsp homemade tomato puree; 1 tsp coriander powder; 1 small onion paste; 1 tsp ginger paste; 1 tsp garlic paste; 1/2 tsp paanch phoron (5 spices); 1 dry red chilli; 1 pinch hing (asafoetida); 1/2 tsp garam masala powder; 2 tbsp mustard oil; 1 tsp ghee (clarified butter); 1 tbsp coriander chopped

Kumkum Chatterjee @cook_12055532

#BCC
Nenua or Sponge Gourd cooked in Bihari Style with Chana Dal or Split Chickpeas is a very healthy and nutritious recipe. Cooked with onion, and tomato and flavored with Indian Spices and Garam Masala Powder, it tastes delicious. Serve it hot with roti, paratha, poori, or with steamed rice for lunch or dinner.

Kumkum Chatterjee @cook_12055532

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Ingredients

30 minutes

3 servings

300 gmsNenua (Sponge Gourd) / Turai
1/4th cup Chana Dal (Split Bengal Gram)
1onion chopped finely
1tomato chopped finely
2-3green chillies chopped finely
1/2 tspturmeric powder
1 tspKashmiri Red Chilli Powder
1 tbsphomemade tomato puree
1 tspcoriander powder
1 small onion paste
1 tspginger paste
1 tspgarlic paste
1/2 tsppaanch phoron (5 spices)
1dry red chilli
1 pinchhing (asafoetida)
1/2 tspgaram masala powder
2 tbspmustard oil
1 tspghee (clarified butter)
1 tbspcoriander chopped

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Steps

30 minutes

1

Wash and soak chana dal for 3-4 hours. Rinse and drain water. Pour dal into a pressure cooker. Add 1.5 cups water, and 1/4 th tsp salt, and pressure cook up to 2 whistles. Release steam, strain excess water, and reserve stock. Dal should be parboiled.
2

Wash and cut the head and tail of turai/ nenua. Peel the skin and chop it into 1-inch rounds or cubes.
Chop the tomato. Remove the skin and chop the onion finely. Make a paste of 1 small onion, ginger, and garlic. Chop the green chilies. Heat oil and sprinkle dry red chili, thing, and paanch phoron (cumin, fennel, fenugreek, mustard, kalonji). Stir fry till they sizzle. Set aside the dry red chili for garnishing.
3

Add the chopped onion and fry till golden brown. Add tomato and salt to taste. Fry till the tomato is soft. Add the onion ginger garlic paste, turmeric, Kashmiri Red Chilli Powder, coriander powder, bay leaf, and chopped green chilies. Fry till oil leaves sides.1/2 tsp sugar may be added to balance the sourness of tomatoes but optional. Add the parboiled dal and turai.Fry for 3-4 minutes. Add the dal stock. Cook covered in medium flame till both are perfectly cooked.
4

Add garam masala powder, and a teaspoon of ghee and mix well. Garnish with chopped coriander and dry red chilli and serve hot for lunch or dinner with roti, paratha,poori, or steamed rice.