How to make Dudhia Kumbh -
Mushrooms and bottle gourd cooked with chana dal.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Bottle gourd, Button Mushrooms (बटन मशरूम)
Cuisine : Punjabi
Course : Main Course Vegetarian
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For more recipes related to Dudhia Kumbh checkout Lauki Soya Chana Dal, Lauki Chana Dal With Wadiyaan, Lauki Aloo Matar, Lauki Manpasand . You can also find more Main Course Vegetarian recipes like Beans Thoran Lauki aur Kachchi Kairi ki Subzi - SK Khazana Kai Kumbala Kari Raw Mango Curry
Dudhia Kumbh Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 16-20 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Dudhia Kumbh Recipe
Bottle gourd peeled 200 grams
Button Mushrooms quartered 400 grams
Oil 2 tablespoons
Cumin seeds 1/2 teaspoon
Onions chopped 2 medium
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Split Bengal gram (chana dal) soaked 2 tablespoons
Tomatoes 2 medium
Salt to taste
Turmeric powder 1/4 teaspoon
Coriander powder 1 teaspoon
Cumin powder 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Fresh coriander leaves a few sprigs
Method
Step 1
Heat oil in a non stick pan, add cumin seeds and saute till they begin to change colour. Cut bottle gourd into ½ inch pieces.
Step 2
Add onions to the pan and saute till lightly coloured. Add ginger paste, garlic paste and saute for 1 minute. Add Bengal gram and mix. Roughly chop tomatoes and puree them in a mixer.
Step 3
Add bottle gourd and mushrooms to the pan. Add salt and mix well. Add turmeric powder, coriander powder, cumin powder, red chilli powder, mix well and saute for 1 minute.
Step 4
Add ¼ cup water and mix. Cover and cook till the grams and vegetables are almost done. Chop coriander leaves. Add tomato puree and coriander leaves to the pan and mix well.
Step 5
Cover and cook till the grams and vegetables are completely done. Serve hot.
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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.
