Chal Kumro recipe with Moong Dal is a simple, wholesome comfort dish where soft lentils meet tender winter melon - perfect with steamed rice or warm roti for a cozy meal.
Winter melon, also known as ash gourd, is a versatile vegetable enjoyed across Indian cuisines. My Kerala-style Kumbalanga Parippu Curry uses toor dal and coconut for a rich, creamy touch. This recipe, however, is a Bengali-style made with soft moong dal and infused with the fragrant, warming flavours of Panch Phoran, the signature five-spice blend of Calcutta.
Panch Phoran
the magic five-spice blend of Bengal. To make your own, take equal parts mustard seeds, fenugreek seeds, nigella seeds, cumin seeds, and fennel seeds. Store them in a bottle and give it a good shake before each use.
This aromatic mix is perfect for tempering (tadka) dals or stir-fries, instantly giving them that unmistakable Bong flavour. If you're anything like me, you'll fall in love with its warm, earthy aroma the very first time.
🛒Ingredients
The combination of lentils with vegetables - especially gourds like bottle gourd, ash gourd, ridge gourd, and snake gourd - is a beloved tradition across India. Variations of this comforting duo are found in every region, each uniquely flavoured with locally grown spices and distinct cooking styles.
- Winter Melon: There's no difference between winter melon and ash gourd - both refer to the same gentle, watery vegetable. It comes in different sizes, usually oblong in shape. In Tamil, it's called Neer Poosanikkai, and in Malayalam, it's Kumbalam.
- Moong Dal: Sometimes labelled as yellow split mung beans, moong dal is soft, easy to digest, and perfect for light, comforting dals.
- Ghee: Adds a rich, nutty flavour that elevates the dish.
- Dried Red Chilli: For mild heat and aroma.
- Hing (Asafoetida): Adds depth and a subtle umami note to dals.
- Panch Phoran: A fragrant Bengali five-spice blend. If you're not a fan, cumin seeds work beautifully as an alternative.
- Bay Leaf: Adds warmth and subtle earthy notes.
- Turmeric: Brings colour and a gentle, earthy flavour.
- Coriander Leaves: Freshness and a bright finish.
Refer to the Recipe Card at the bottom of this page for a complete list of ingredients and quantities.
🔪How to make it?
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 roast the yellow mung dal on a low flame until they turn golden and become fragrant. Transfer them to a bowl and let them cool.
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.
Next, add the chopped winter melon (ash gourd).
Add salt and turmeric and toss well.
Add the roasted moong dal and mix well. If the mixture is too dry, then add a few drops of water, but it may not be necessary, as the melon will release water.
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.
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📖 Recipe Card
Chal Kumro diye Muger Dal | Winter Melon with Moong Dal
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 no need to wash
- 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 ghee2 green chillies slit1 pinch a pinch of hing (asafoetida)½ teaspoon cumin seeds or (Panch Phoran)1 bay leaf2 dried red chillies
- Add the chopped winter melon (ash gourd), salt and turmeric and toss well.3 cups ash gourd winter melon (cut into cubes)½ teaspoon turmeric powdersalt 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 for garnish
Nutrition Info
Adapted from eCurry and my friend, Rajsree.
Kausik says
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.