How to make Doodhi Chana Dal -
Bottlegourd cooked with chana dal and spices.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Bottle Gourd, Split Bengal Gram
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Doodhi Chana Dal 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 Aloo Gobhi Methi Kale Chane ki Sabzi Rajma Masala Paneer Taka Tak
Doodhi Chana Dal 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 : 1.30-2 hour
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Doodhi Chana Dal Recipe
Bottle Gourd 1/2 inch cubes 1/2 medium
Split Bengal Gram 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 chopped 2 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.
Nutrition Info
Calories : 931 Kcal
Carbohydrates : 90.1 gm
Protein : 25 gm
Fat : 52.4 gm
Other : Fiber- 25.3gm
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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.
