Celebrating Chhath: A Traditional Recipe for Bottle Gourd and Chana Dal
Chhath Festival: A Celebration of Faith
Chhath is a significant festival celebrated with immense fervor in Bihar, along with Jharkhand and parts of eastern Uttar Pradesh. This four-day event kicks off with 'Nahay-Khay' and culminates with the morning 'Arghya' (offering).
Nahay-Khay: The First Day of Chhath
This year, 'Nahay-Khay' is set to take place on November 13th. On this day, participants (vratis) consume a meal only after taking a bath; this meal typically includes a dish made from bottle gourd (lauki) and split Bengal gram (chana dal), served with 'arba' rice (sun-dried, unboiled rice). The preparation is done on an earthen stove in a strictly 'satvik' (pure/simple) manner. Below is the recipe for the bottle gourd and chana dal dish for 'Nahay-Khay'.
Recipe for Bottle Gourd and Chana Dal
Total time: 30 mins
Preparation time: 10 mins
Cooking time: 20 mins
Course: Main Course
Servings: 2 people
Cuisine: Indian
Ingredients:
Bottle gourd (lauki) – 1
Split Bengal gram (chana dal) – 1 cup
Ghee or pure mustard oil – 2–3 tablespoons
Cumin seeds – 1 teaspoon
Bay leaf – 1–2
Dried red chili – 1–2
Turmeric powder – ½ teaspoon
Coriander powder – 1 teaspoon
Red chili powder – to taste
Green chilies – 2–3
Rock salt (sendha namak) – to taste
Fresh coriander leaves – finely chopped
Preparation Method:
Begin by washing the chana dal and soaking it in water for 1–2 hours. Cook it in a pressure cooker until it whistles twice.
Next, peel the bottle gourd and chop it into small pieces.
Heat mustard oil or ghee in a pan (kadhai). Once hot, add cumin seeds, bay leaf, and dried red chilies, allowing them to crackle. Then, incorporate the chopped green chilies. Add turmeric powder and coriander powder, letting the spices cook on low heat.
Add the soaked lentils (dal) to the pan and sauté them with the spices.
Introduce the chopped bottle gourd (lauki) and mix thoroughly. Pour in one to one-and-a-half cups of water, add rock salt (sendha namak), cover the pan, and let it cook.
Finally, garnish with freshly chopped coriander leaves. Your bottle gourd and chana dal dish is now ready to serve.
PC Social Media