Gilki Chana Dal ki Sabji or Ghosale Chana Dal is a classic Maharashtrian-style curry that brings together the mild sweetness of ridge gourd (known as a gilki/Turai, galaka, dodka, sponge gourd, luffa) and the hearty texture of chana dal, all infused with a rich, nutty masala made from peanuts, desiccated coconut, and whole spices. This dish reflects the essence of traditional Maharashtrian home cooking, where everyday vegetables are transformed into flavorful, wholesome meals with the help of simple yet aromatic spice blends. The addition of peanuts and coconut, a hallmark of Maharashtrian cuisine, adds depth, texture, and a subtle sweetness that balances the flavors beautifully.
Ridge gourd has long been used in Indian kitchens, particularly in Western India, where it is appreciated for its light, hydrating, and digestion-friendly properties. Chana dal, a staple ingredient across India, is often combined with vegetables to enhance both nutrition and taste. In Maharashtra, the pairing of lentils with vegetables is a common practice, making the dish not just delicious but also protein-rich and satisfying. The preparation follows the traditional Maharashtrian method, where a freshly ground masala of roasted peanuts, coconut, and whole spices elevates the dish from a simple vegetable curry to a fragrant, hearty meal.
This Gilki Chana Dal ki Sabji is deeply rooted in everyday Maharashtrian meals, often enjoyed with bhakri (jowar or bajra flatbread) or phulka. Its slightly thick, nutty gravy makes it a comforting dish that pairs equally well with steamed rice. While some versions of this curry are made with a simple tempering, the Maharashtrian-style preparation stands out due to its use of groundnut-based masala, which not only enhances flavor but also makes the dish more wholesome. Despite being a home-style dish, its rich taste and unique spice blend make it worthy of special occasions as well.
If you’re looking to explore authentic Maharashtrian flavors, this dish is a great place to start. It’s simple to make, packed with nutrition, and offers a perfect balance of taste and texture. Let’s take a look at the ingredients and step-by-step method to prepare this flavorful Maharashtrian-style Gilki Chana Dal ki Sabji at home!
Ingredients
• 3-4 Medium Sized Gilki/Ghosale/Sponge Gourd
• 1 cup Chana Dal (soaked about 2-3hrs.)
For Masala Blend
• 2-3 Dry Whole Red Chilies
• 2 tsp Whole Coriander Seeds
• 1 tsp Cumin seeds
• 1 inch Piece of Cinnamon/Dalchini
• 2-3 Cloves/Loung
• 3-4 Whole Peppercorn/Mari
• ¼ cup Raw Peanuts
• ¼ cup Desiccated Dry Coconut
Other ingredients
• 2-3 tbsp Oil
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• Pinch Of Hing/Asafetida
• 1 tsp Grated Ginger
• 1 tsp Minced Garlic
• 2 Green Chili Chopped
• ½ cup Finely Chopped Onion
• 1 Medium Sized Finely Chopped Tomato
• 1 tsp Turmeric
• 1 tsp Red Chili Powder
• Salt as per taste
• ½ cup Water
• 2-3 tbsp Chopped Coriander
Method
For Masala
1. Roast all the masala ingredients except coconut on medium flame for 2-3 minutes. Remove roasted spices and peanuts into a bowl and let them cool down.
2. In the same pan, roast the desiccated coconut until golden brown, then remove it into the same bowl.
3. Grind all the roasted ingredients into a spice blender, grind to make a masala powder blend and keep aside.
Process
1. Wash and peel the skin of the gilki, cut it into big pieces, and keep aside.
2. In a pressure cooker, heat oil, add mustard seeds and cumin seeds, and let them splutter, then add hing.
3. Add ginger, garlic, and green chili and stir, then add chopped onion and sauté on medium flame until translucent.
4. Add chopped tomato, turmeric, red chili powder, stir and cook for 2 minutes.
5. Add soaked chana dal, chopped gilki, prepared masala, salt and mix well.
6. Add water, cover the lid, and cook for 2-3 whistles on medium flame. Turn off the flame and let the pressure cooker cool down until all the air pressure discharges naturally.
7. Open the lid, garnish with chopped coriander, and serve with hot phulka or steamed rice. Enjoy!
Tips
• Do not over-roast the spices, otherwise, they will taste slightly bitter.
• Chana dal should be soaked for at least 2-3 hours to cook easily. Drain well before adding into the pressure cooker.
• Adjust spice level according to your taste.
- 3-4 Medium Sized Gilki/Ghosale/Sponge Gourd
- 1 cup Chana Dal (soaked about 2-3hrs.)
- For Masala Blend
- 2-3 Dry Whole Red Chilies
- 2 tsp Whole Coriander Seeds
- 1 tsp Cumin seeds
- 1 inch Piece of Cinnamon/Dalchini
- 2-3 Cloves/Loung
- 3-4 Whole Peppercorn/Mari
- ¼ cup Raw Peanuts
- ¼ cup Desiccated Dry Coconut
- Other ingredients
- 2-3 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Cumin Seeds
- Pinch Of Hing/Asafetida
- 1 tsp Grated Ginger
- 1 tsp Minced Garlic
- 2 Green Chili Chopped
- ½ cup Finely Chopped Onion
- 1 Medium Sized Finely Chopped Tomato
- 1 tsp Turmeric
- 1 tsp Red Chili Powder
- Salt as per taste
- ½ cup Water
- 2-3 tbsp Chopped Coriander
- For Masala
- Roast all the masala ingredients except coconut on medium flame for 2-3 minutes. Remove roasted spices and peanuts into a bowl and let them cool down.
- In the same pan, roast the desiccated coconut until golden brown, then remove it into the same bowl.
- Grind all the roasted ingredients into a spice blender to make a masala blend and keep aside.
- Process
- Wash and peel the skin of the gilki, cut it into big pieces, and keep aside.
- In a pressure cooker, heat oil, add mustard seeds and cumin seeds, and let them splutter, then add hing.
- Add ginger, garlic, and green chili and stir, then add chopped onion and sauté on medium flame until translucent.
- Add chopped tomato, turmeric, red chili powder, stir and cook for 2 minutes.
- Add soaked chana dal, chopped gilki, prepared masala, salt and mix well.
- Add water, cover the lid, and cook for 2-3 whistles on medium flame. Turn off the flame and let the pressure cooker cool down until all the air pressure discharges naturally.
- Open the lid, garnish with chopped coriander, and serve with hot phulka or steamed rice. Enjoy!
Chana dal should be soaked for at least 2-3 hours to cook easily. Drain well before adding into the pressure cooker.
Adjust spice level according to your taste.
