Chal Kumro with bhaja moong daal

Recipe by: Pratima D


Chal kumro, is not pumpkin and not lauki. It looks like a lau, but is darker green in color and is hairy on the outside. Petha, a north Indian sweet, is made from this. In the US it is available in both Indian and Chinese groceries.


Ingredients: 
Chal kumro: 1 lb

Yellow Moong daal: Half cup
Jeera seeds half tsp
Bay leaf: 2
Green chili slit in two: 2
Ginger: 1 inch
Jeera powder: 1 1/2  tsp
Haldi: 1/2 tsp
Salt: to taste
Sugar: 1/2 tsp
Oil: 2 tbsp
Ghee: 1 tsp (optional)

Peel the chal kumro and cut it into rectangular pieces about an inch long. 
Roast the moong dal in a pan. Wash in cold water. Add 2 cups of water and boil. Once the daal is half cooked, add the chal kumro, salt, haldi, green chili and cook it till it is 3/4th cooked.
Make fresh Ginger paste and mix it with jeera powder. In a skillet heat the oil and add the jeera seeds, bay leaf, and ginger paste. Saute the paste until it is slightly brown. Add the fried paste to the daal and chal kumro. Add the sugar.  Cook it for about 2 more minutes, make sure the daal and chal kumro are cooked. Stop the heat, add one teaspoon ghee, mix it, cover with a lid. Serve with white rice. You can also have it with Roti.

Since there is no onion, garlic, tomato in this recipe, it is ideal for pure vegetarian and Santoshi Ma recipes.