The holy festival of Chhath Puja commences with the sacred ritual of Nahay Khay. On this inaugural day, fasting women observe strict purity, preparing and consuming food entirely without onion or garlic and seasoned exclusively with rock salt. A central culinary tradition of this ritual is a wholesome dish made of bottle gourd and split Bengal gram, widely known as lauki chana dal. Despite the total absence of heavy alliums, the dish turns out exceptionally aromatic and rich in flavor when prepared using the traditional approach. Even those who generally avoid bottle gourd enjoy this combination, which pairs naturally well with plain steamed rice or warm flatbreads.
Gathering the Ingredients and Initial Prep
To begin making this dish, take approximately 600 grams of fresh bottle gourd. Peel the outer skin completely, wash the vegetable thoroughly under running water, and dice it into generous, medium-to-large chunks. Along with the gourd, you will need chana dal that has been soaked in water overnight, which softens the lentils and guarantees even cooking. While this recipe can easily be cooked in a traditional pan or kadai, using a pressure cooker cuts down the cooking duration significantly while locking in moisture.
Boiling the Gourd and Lentils in a Pressure Cooker
Place the overnight-soaked chana dal into the pressure cooker, followed by the chopped bottle gourd pieces. Slice two whole tomatoes in half and add them directly into the pot. Season the mixture with turmeric powder, salt to taste, and pour in half a glass of clean water. Fasten the cooker lid securely and turn the heat to high. Allow the pressure cooker to release 1 whistle on high heat, then immediately reduce the flame to low. Let it simmer gently on low heat for 5 to 7 minutes so that the lentils become tender and the gourd absorbs the flavors.
Crafting the Aromatic Tempering
While the pressure cooker cools down, set a separate frying pan or kadai on the stove to prepare the seasoning base. Pour in pure mustard oil and allow it to heat up. Once hot, add cumin seeds and 1 whole bay leaf to crackle. Grate a small piece of fresh ginger and finely chop two green chilies, adding both to the oil along with a selection of whole whole spices to infuse deep aroma. Next, chop 2 medium-sized tomatoes into small pieces and tip them into the pan. Sauté all the seasonings over medium heat until the tomatoes soften completely and break down. Stir in 1 teaspoon of coriander powder along with a measured sprinkle of basic ground spices and salt, cover with a lid, and cook for 2 minutes.
Combining and the Final Simmer
Once the vegetable base is fragrant and cooked through, add a pinch of dried fenugreek leaves and a touch of garam masala into the tempering. Verify that the boiled bottle gourd and lentils in the pressure cooker are completely tender. Begin transferring the boiled mixture in small portions directly into the seasoned pan, stirring continuously so the tempering coats the dal evenly. Adjust the gravy thickness by adding or reducing water according to your preference. Allow the assembled curry to simmer on low heat for an additional 5 minutes. Finish the dish with a generous garnish of finely chopped fresh coriander leaves before serving it piping hot.
