Ingredients
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1 calabash gourd, peeled and cut into cubes
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½ cup split Bengal gram (chana dal)
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1 teaspoon ground turmeric
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3 cups water
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2 tablespoons cooking oil
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4 dried red chile peppers, broken into pieces
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1 teaspoon cumin seeds
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1 tablespoon minced fresh ginger root
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1 teaspoon minced garlic
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1 teaspoon ground red pepper
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salt to taste
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1 teaspoon white sugar
Directions
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Combine the calabash, chana dal, turmeric, and water in a pressure cooker. Seal the pressure cooker and cook at high pressure for about 20 minutes. Reduce heat to low and simmer another 3 minutes. Remove from heat and allow the pressure to release naturally.
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Heat the oil in a large saucepan. Fry the red chile peppers and cumin seeds until the seeds begin to splutter; add the ginger and garlic to the mixture and cook together 1 minute more. Stir the calabash mixture, ground red pepper, sugar, and salt into the mixture; bring to a boil, reduce heat to low, and cook another 5 minutes before serving.
Nutrition Facts (per serving)
123 | Calories |
5g | Fat |
16g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 123 | |
% Daily Value * | |
Total Fat 5g | 6% |
Saturated Fat 1g | 4% |
Sodium 10mg | 0% |
Total Carbohydrate 16g | 6% |
Dietary Fiber 5g | 16% |
Total Sugars 2g | |
Protein 5g | 10% |
Vitamin C 14mg | 15% |
Calcium 52mg | 4% |
Iron 1mg | 8% |
Potassium 389mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.