Kumura Dal
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Kumura Dal is a light and refreshing everyday dish made by simmering yellow lentils with ash gourd (Kumura). In Assamese households, this is a symbol of clean, healthy living where protein-rich pulses are lightened with cooling seasonal vegetables. We slow-cook the dal until it is velvety and then add the gourd pieces to retain their magnifique subtle sweetness. It is an honest representation of the home-cooked meals that balance nutrition and digestion. The taste is remarkably balanced—mild, savory, and carrying a magnificent sharp scent from the mustard tempering. I love serving this warm with a big pile of steamed rice and a simple lemon wedge.
Ingredients
Cooking Instructions
Tips & Secrets
- The secret to a great kumura dal is using fresh, young ash gourd; it has a magnifique natural sweetness.
- Always add the tempering at the very end to lock in the magnifique pungent aroma of the mustard oil.
- Mashing a few pieces of the gourd into the dal can provide a magnifique creamy body to the thin lentils.
Nutritional Information(Per 250ml)
185 kcal
12g
6g
24g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.