Sanjeev Kapoor

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Doodhi Chana Dal

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Bottlegourd cooked with chana dal and spices.

This recipe has featured on the show Khanakhazana.

Preparation Time : 1.30-2 hour

Cooking time : 11-15 minutes

Servings : 4

Doodhi Chana Dal

Main Ingredients

Bottle gourd (lauki/doodhi), Split Bengal gram (chana dal)




Main Course-Veg

Level Of Cooking



  • Bottle gourd (lauki/doodhi) 1/2 inch cubes
    1/2 medium
  • Split Bengal gram (chana dal)
    1/2 cup
  • Oil
    3 tablespoons
  • Asafoetida
    a pinch
  • Mustard seeds
    1/2 teaspoon
  • Cumin seeds
    1 teaspoon
  • Curry leaves
  • Ginger chopped
    1/2 inch piece
  • Onions chopped
    2 medium
  • Green chillies chopped
  • Red chilli powder
    1 teaspoon
  • Turmeric powder
    1/4 teaspoon
  • Salt
    to taste
  • Garam masala powder
    1 teaspoon
  • Fresh coriander leaves chopped
    2 tablespoons


Step 1

Wash and soak chana dal in one and a half cups of water for an hour. Drain and keep aside.

Step 2

Heat oil in a pressure cooker, add asafoetida, mustard seeds, cumin seeds, curry leaves, ginger, onions and sauté till the onions turn light brown.

Step 3

Add chana dal and chopped green chillies. Stir. Add red chilli powder, turmeric powder and salt. Mix and continue to sauté for three to four minutes.

Step 4

Add doodhi pieces and mix. Add garam masala powder and chopped coriander leaves.

Step 5

Put the lid on and pressure cook for five minutes. Open lid when pressure is fully released and serve hot with chapatis.

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