Toorvar Dhal with Bottle Gourd

Bottle gourd is an Indian vegetable that resembles less a fat zucchini and more a fleshy, green bowling pin. Peel well and treat as you would any summer squash. Your adventurous spirit will be rewarded with flavors deeper and more pronounced than your typical zucchini or yellow squash.

Cafe Drake used toorvar dhal (dried split pigeon peas) here but red lentils will work just as well, as would yellow split peas though the latter will require a slightly longer cooking time perhaps.

TOORVAR DHAL WITH BOTTLE GOURD

Toorvar Dhal - 1 cup
1 Bottle gourd - cubed after peeling as directed above

Dried Red chillies - 5-6
Onion - 1 small
Tomato - 2 medium
Garlic - 4 cloves
Turmeric a pinch
Salt to taste
Vegetable Oil - 1 tbsp
Black Mustard Seeds, urud dhal - 1/2 t. of each but skip the urad dhal if you don't have 

Curry leaves  - a few (you can also omit if not handy in the freezer)

Clean the dhal (thoroughly wash in several changes of water) and put aside. Chop onions and tomatoes. Crush the garlic cloves along with the skin.

Heat oil in a large and deep saucepan. Add mustard seeds and urad dhal (if using). Now, if you have them, add a few curry leaves. Once the seeds begin to sputter, sauté onions, red chillies and garlic. Once onion is brown, add dhal and fry for few minutes. Toss in the chopped bottle gourd and cook for another 2 minutes.
 

Then add tomatoes,turmeric and 4 cups of  water. Cook partially covered over a medium flame for roughly an hour or more. The dhal should be slightly soupy and very soft and disintegrating. You may need to add a bit more water, or conversely, if too much liquid remains in the pot, remove the lid during last 15 minutes of cooking.

Add salt to taste (you'll need plenty!) and serve over basmati rice or with bread.