Nenua Chana: Sponge Gourd with Chana Dal
Nenua chana is a simple vegan curry from Bihar that combines sponge gourd (nenua / torai) with split Bengal gram.
Servings: 2
Equipment
- kadhai or pan
Ingredients
- 250 gram Nenua ~ 3 slim gourds, about 8 inches long
- 2 tbsp Chana dal
- 1/2 tsp Turmeric powder
- 1/2 tsp Cumin seeds
- 1/4 tsp Asafoetida (hing)
- 1 tbsp Mustard oil
- to taste Salt
- 1 cup Water plus extra for soaking
Instructions
Prepare the ingredients
- Wash and soak two tablespoons of chana dal in a cup of water for two hours. Chana dal will plump up with soaking. Drain the soaked dal and discard the water.
- Peel and slit nenua vertically, then slice them into 1/2-cm thick half-moons.
Cook!
- Heat a tablespoon of mustard oil in a kadhai or pan. When the oil is hot, reduce heat to low and add cumin seeds and asafoetida.
- When the cumin seeds have spluttered (this will take just a few seconds - watch carefully: don't let the spices burn!), add nenua slices and turn up the heat. Saute for a minute.
- Add the turmeric powder and salt to the nenua, mix and continue to saute for another minute.
- Next, add chana dal along with a cup of water. Give the contents of the pan a good stir, then simmer covered until the dal gets cooked - about 30 minutes.
- Turn off the heat. Nenua chana ki sabzi is ready! Tip: Let it rest covered for another 10 minutes before eating - this enhances the flavor of the curry.
Notes
For a simple meal, serve nenua chana with chapatis, plain yogurt and some green chili pickle.
For a more elaborate thali-style spread, have nenua chana as a side dish with boiled rice or parathas and other classic Bihari curries + bhujiyas + sides.