Chhath, a major festival of faith, is celebrated with great enthusiasm in Bihar, as well as in Jharkhand and eastern Uttar Pradesh. This four-day festival begins with 'Nahay-Khay' and concludes with the morning 'Arghya' (offering).

This year, 'Nahay-Khay' will be observed on November 13th. On this day, those observing the fast (vratis) eat a meal only after bathing; the meal consists of a dish made from bottle gourd (lauki) and split Bengal gram (chana dal), served with 'arba' rice (sun-dried, unboiled rice). This dish is prepared on an earthen stove in a strictly 'satvik' (pure/simple) manner. Let’s look at the recipe for preparing the bottle gourd and chana dal dish for 'Nahay-Khay'.

Bottle Gourd (Lauki) and Chana Dal Recipe
Total time: 30 mins
Preparation time: 10 mins
Cooking time: 20 mins
Course: Main Course
Calories:
Servings: For 2 people
Cuisine: Indian

Ingredients for Bottle Gourd and Chana Dal:
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

Method for preparing Bottle Gourd and Chana Dal:

First, wash the chana dal, soak it in water for 1–2 hours, and then cook it in a pressure cooker until it whistles twice.

Next, peel the bottle gourd and cut it into small pieces.

Now, heat mustard oil or ghee in a pan (kadhai). Once hot, add the cumin seeds, bay leaf, and dried red chilies, and let them crackle. Then, add the chopped green chilies. Next, add the turmeric powder and coriander powder, and let the spices cook over a low flame.

Now, add the soaked lentils (dal) to the pan and sauté them along with the spices.

Add the chopped bottle gourd (lauki) and mix well. Then, 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 chopped fresh coriander leaves. Your bottle gourd and chana dal dish is ready.

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