How to make Chana Dal Padwal -
Padwal cooked with chana dal and masalas – very delicious.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Split Bengal gram (chana dal) (चने की दाल), Snake gourd (padwal) (परवल/पड़वल)
Cuisine : Indian
Course : Main Course Vegetarian
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For more recipes related to Chana Dal Padwal checkout Lauki Chana Dal, Chana Dal aur Soya Wadi ki Sabzi, Chana Dal and Soya Wadi ki Sabzi. You can also find more Main Course Vegetarian recipes like Chilli Cheese Baked Potatoes Baked Bread And Vegetable Pudding Aloo Anardana Turai Kaliya
Chana Dal Padwal Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 41-50 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Chana Dal Padwal Recipe
Split Bengal gram (chana dal) soaked, boiled in water with salt and turmeric pow 1 cup
Snake gourd (padwal) peeled 250 grams
Ghee 3 tablespoons
Cumin seeds 1 teaspoon
Asafoetida 1/4 teaspoon
Ginger finely chopped 1 tablespoon
Garlic finely chopped 1 tablespoon
Green chillies finely chopped 3
Dried red chillies 3
Coriander powder 1 tablespoon
Dried mango powder 1 teaspoon
Turmeric powder 1/4 teaspoon
Red chilli powder 1/2 teaspoon
Cumin powder 1/4 teaspoon
Garam masala powder 1/2 teaspoon
Salt to taste
Method
Step 1
Heat ghee in a non-stick pan, add cumin seeds, asafoetida, ginger, garlic, green chillies and dried red chillies and saute till fragrant.
Step 2
Cut snake gourd into ½ cm roundels and add to the pan and mix well. Cook for 10-12 minutes or till snake gourd is cooked.
Step 3
Add coriander powder, dried mango powder, turmeric powder, red chilli powder, cumin powder, garam masala powder and salt, mix well and saute for 2-3 minutes.
Step 4
Add Bengal gram and mix well. Cook for 10-12 minutes.
Step 5
Transfer into a serving bowl and serve hot.
Nutrition Info
Calories : 1267 Kcal
Carbohydrates : 137.1 gm
Protein : 46 gm
Fat : 59.6 gm
Other : Iron-17.5mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
