This simple chana dal or cholar dal recipe is a childhood favorite. I grew up in Calcutta, India, and this nutty, hearty yellow lentil soup studded with pieces of translucent green bottle gourd showed up frequently at mealtimes. It's a complete and nourishing meal when served with rice or Indian style bread. The dal can be made without the bottle gourd (called lauki, available in Indian grocery stores). The asafoetida (called heeng) too, can be omitted if not readily available. However, I do recommend using the other spices - cumin seeds, cinnamon, cloves and turmeric - for a warmly spiced flavor and aroma.

Share: