How to make Chana Ni Dar Ma Dudhi -

Bottlegourd and Bengal gram spiced with dhansaak masala.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Bottle gourd, Split Bengal Gram

Cuisine : Parsi

Course : Main Course Vegetarian


For more recipes related to Chana Ni Dar Ma Dudhi checkout Dudhia Kumbh, Lauki Soya Chana Dal, Lauki Chana Dal With Wadiyaan, Lauki Aloo Matar . You can also find more Main Course Vegetarian recipes like Green Chilli Besan Turai Moong Chana-Cook Smart Green Peas and Capsicum Stir Fry Malai Makai Palak

Chana Ni Dar Ma Dudhi

Chana Ni Dar Ma Dudhi Recipe Card

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Originally, the Parsis were meat eaters, who prepared a lot of rich and heavy dishes. However, over the years they blended their culinary skills with those of the regional people thus giving rise to a blend of Persian and Indian cuisine. Today Parsi food is a delicious blend of western influences, a Gujarat love for sweet and sour mixtures and the Persian genius for combining meat with dried fruits such as apricots. After coming to Gujarat, they adopted a lot of Gujarati food and became pulse and cereal eaters. As they shifted towards Maharashtra, they adapted the Maharashtrian dishes.
Parsis prefer non-vegetarian dishes mainly consisting of fish, meat and chicken though they also have a large repertoire of vegetarian preparations.

Prep Time : 1.30-2 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Chana Ni Dar Ma Dudhi Recipe

  • Bottle gourd 1 centimeter cubes 1 medium

  • Split Bengal Gram 1/2 cup

  • Oil 2-3 tablespoons

  • Curry leaves 10-12

  • Onions chopped 2 medium

  • Ginger paste 1 teaspoon

  • Garlic paste 1 teaspoon

  • Tomatoes chopped 2-3 medium

  • Green chillies chopped 2

  • Salt to taste

  • Dhansak masala 1/2 tablespoons

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Fresh coriander leaves chopped 1 tablespoon

Method

Step 1

Soak chana dal in one and a half cups of water for an hour. Drain and keep aside. Heat oil in a pan, add curry leaves and and fry for a few seconds. Add onions and fry for two to three minutes or till pink. Add ginger-garlic pastes and fry for a minute.

Step 2

Add tomatoes, green chillies and salt and cover and cook on low heat for two to three minutes. Add dhansaak masala, red chilli powder and turmeric powder, and continue to cook for a minute. Add dudhi, stir and cover and cook on low heat till dudhi is half done.

Step 3

Add chana dal and cover and cook on low heat for six to eight minutes till dal is cooked and oil surfaces on top. Add garam masala powder and coriander leaves. Stir and serve hot with rotis.

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MasterChef Sanjeev Kapoor

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.