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Home » Recipes » Dal

Winter Melon with Yellow Mung | Chaal Kumro Diye Muger Dal

Modified: Oct 25, 2022 · Published: Jan 30, 2017 by Famidha Ashraf · 1 Comment

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Chal kumro diye moong dal recipe is a simple dal with winter melon which is comfort food served with rice or roti.

Winter Melon with Yellow Mung | Chaal Kumro Diye Muger Dal

Winter melon is also known as Ash gourd. My Kerala style Kumbalanga Parippu Curry is made with winter melon but uses toor dal and coconut. But today's recipe is a bong-style recipe using moong dal and Calcutta style 5-spices called Panch Phoran.

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  • Chal kumro diye muger dal
  • Panch Phoran
  • Ingredients
  • How to make it?
  • 📖 Recipe Card
  • 💬 Comments

Chal kumro diye muger dal

This Bengali dish called "chal kumro diye moong dal" recipe translates to "winter melon with yellow mung lentils. The duo of lentils with vegetables, particularly the gourd family like - bottle gourd, ash gourd, ridge gourd, snake gourd, etc. is common across India. And you will find similar recipes cooked differently with regionally grown spices.

Panch Phoran

To make your stock of Panch Phoran (5 spices) take equal parts of mustard seeds, fenugreek seeds, nigella seeds, cumin seeds and fennel seeds in a bottle and shake well before using it.

You can use panch phoran for tempering aka tadka your dals or stir-fries for a bong flavour. If you are like me, you will fall in love with the aroma.

Ingredients

  • Winter melon: There is no difference between winter melon and ash gourd. Both refer to the same vegetable. It comes in different sizes and is mostly oblong. In Tamizh we called it Neer Poosanikkai and Kumbalam in Malayalam.
  • moong dal (sometimes labelled as yellow split mung bean)
  • ghee
  • dried red chilli
  • hing (asafoetida)
  • panch phoran: If you are not a fan of this 5-spices, then use cumin seeds instead.
  • bay leaf
  • turmeric
  • coriander leaves

How to make it?

dry roasting mung dal

Use a thick-bottomed pot or a pressure cooker. Measure out the dal and pick any debris. Don't have to wash the dal.

dry roasted mung dal

Dry roast the yellow mung dal on low flame until they turn golden and become fragrant. Transfer them to a bowl and let them cool.

heating oil in a thick bottmed pan

Heat ghee in a pressure cooker pan.

adding whole spices for tadka

Add the panch phoran or cumin seeds and when they splutter add the asafoetida, green chilli, dry red chilli and bay leaf. Fry for a few seconds.

chopped winter melon or ash gourd

Next, add the chopped winter melon (ash gourd).

adding ground spices

Add salt and turmeric and toss well. 

adding dry roasted mung dal

Add the roasted moong dal and mix well. If the mixture is too dry, then add a few drops of water but may not require as the melon will release water.

pressured cooked Chaal Kumro Diye Muger Dal

Cook for two to three whistles or 10 to 15 minutes on medium heat and switch off. Let the pressure go off on its own. Serve warm with rice or roti.

Winter Melon with Yellow Mung | Chaal Kumro Diye Muger Dal

📖 Recipe Card

A plate of winter melon with dal on my hand.

Chal Kumro diye Muger Dal | Winter Melon with Moong Dal

Try the subtle, earthy flavours of Chalkumro (ash gourd) with this simple Bengali recipe! Lightly spiced and perfect with rice, this traditional dish is comforting served as a curry or stir-fry. Try it for a healthy, flavorful meal!
5 from 1 vote
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Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 2 people
Calories: 266.87kcal
Author: Famidha Ashraf
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Ingredients
 

  • 3 cups ash gourd, winter melon (cut into cubes)
  • ½ cup yellow mung dal, no need to wash
  • 2 teaspoons ghee
  • 2 dried red chillies 
  • 2 green chillies, slit
  • 1 pinch a pinch of hing, (asafoetida)
  • ½ teaspoon cumin seeds, or (Panch Phoran)
  • 1 bay leaf
  • ½ teaspoon turmeric powder
  • salt to taste
  • fresh coriander leaves , for garnish

Instructions

  • Pick any visible debris or bad pieces. Dry roast the yellow mung dal in a thick-bottomed pan or pressure cooker pan until they turn golden and become fragrant. Transfer them to a bowl and let them cool.
    ½ cup yellow mung dal
  • Heat ghee in a pressure cooker pan. Add the panch phoran or cumin seeds and when they splutter add the asafoetida, green chilli, dry red chilli and bay leaf. Fry for a few seconds.
    2 teaspoons ghee
    2 green chillies
    1 pinch a pinch of hing
    ½ teaspoon cumin seeds
    1 bay leaf
    2 dried red chillies 
  • Add the chopped winter melon (ash gourd), salt and turmeric and toss well.
    3 cups ash gourd
    ½ teaspoon turmeric powder
    salt to taste
  • Add the roasted lentils, and mix well. If the mixture is too dry, then add a few drops of water but may not require it as the melon will anyways release water. Cook for about two whistles and switch off. Let the pressure go off on its own.
  • Uncover and check the doneness of the lentils, and melon and adjust the salt. Everything should retain its shape and be soft.
  • Serve hot with a dash of ghee tossed in it and garnish with some chopped coriander leaves. Traditionally this is served with hot white rice but we enjoyed it with some chapatis.
    fresh coriander leaves

Nutrition Info

Calories: 266.87kcal | Carbohydrates: 42.91g | Protein: 14.78g | Fat: 5.25g
Course: Main Course
Cuisine: Indian, North Indian
Tried this recipe?Please consider Leaving a Review!

Adapted from eCurry and my friend, Rajsree.

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Comments

  1. Kausik says

    May 09, 2023 at 10:17 am

    5 stars
    really tasty. my wife and daughter loves this dish. i have to say that i havent made this earlier even though hail from bengal, thanks for making this easy.

    Reply
5 from 1 vote

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Mr.F and Famidha

Hey, I'm Famidha

An Indian chai lover in the UAE. As a passionate food blogger, I share a diverse collection of recipes spanning the Middle East and South Asia. With each dish, I aim to spark your culinary curiosity and encourage you to try new flavours and cooking methods.

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