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Gilki Chana Dal ki Sabji
Binjal Pandya

Gilki Chana Dal ki Sabji

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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 3 -4
Course: Main
Cuisine: Indian
Ingredients Method Notes

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
 

  1. For Masala
  2. 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.
  3. In the same pan, roast the desiccated coconut until golden brown, then remove it into the same bowl.
  4. Grind all the roasted ingredients into a spice blender to make a masala blend and keep aside.
  5. Process
  6. Wash and peel the skin of the gilki, cut it into big pieces, and keep aside.
  7. In a pressure cooker, heat oil, add mustard seeds and cumin seeds, and let them splutter, then add hing.
  8. Add ginger, garlic, and green chili and stir, then add chopped onion and sautee on medium flame until translucent.
  9. Add chopped tomato, turmeric, red chili powder, stir and cook for 2 minutes.
  10. Add soaked chana dal, chopped gilki, prepared masala, salt and mix well.
  11. 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.
  12. Open the lid, garnish with chopped coriander, and serve with hot phulka or steamed rice. Enjoy!

Notes

  • 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.