Doodhi Chana Dal Recipe - Bottlegourd cooked with chana dal and spices.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Bottle gourd (lauki/doodhi)(लौकी / दूधी), Split Bengal gram (chana dal) (चने की दाल)

Cuisine : Rajasthani

Course : Main Course_Veg

Doodhi Chana Dal

Rajasthani cuisine is perhaps the most sensitive amongst the Indian cuisines. People here relish non-vegetarian dishes made from chicken, lamb and shikar which includes animal and birds like boars, venison, peacock, quail, duck, pheasant, rabbits and even camels etc. Vegetarian food comes in two varieties i.e. the food eaten by the common man that includes use of various spices and herbs and the food of the Marwari Jains that is prepared without using onions, garlic or for that matter any ingredient growing under the soil except for ginger and groundnuts.
Rajasthan cooking in general has its own unique flavour where the simplest and the most basic of ingredients go into the preparation of delicious dishes. The harsh climate and the non-availability of ingredients in this region are a great influence.  Food that could last for several days and could be eaten without heating was preferred, more out of necessity than choice. The sparse rainfall is not conducive to growing fresh green vegetables. Due to this scarcity whatever seasonal vegetables are grown, are sundried so that they can be used for the rest of the year. 

For more recipes related to Doodhi Chana Dal checkout Dudhia Kumbh , Lauki Chana Dal With Wadiyaan , Lauki Aloo Matar , Lauki Manpasand . You can also find more Main Course_Veg recipes like Saijan Phalli Tadkewali, Zunkha Bhakhar, Vegetable And Paneer Jalfraezi, Potatoes In Spicy Tamarind Sauce. Or try out these recipes from Rajasthani Cuisine like Arbi Ke Papad, Gatta Curry, Gathia Ni Kadhi, Mixed Fruit Chaat.

Doodhi Chana Dal Recipe - How to make Doodhi Chana Dal

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Prep Time : 1.30-2 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • 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 7-8

  • Ginger chopped 1/2 inch piece

  • Onions chopped 2 medium

  • Green chillies chopped 2

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Garam masala powder 1 teaspoon

  • Fresh coriander leaves chopped2 tablespoons

Method

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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