How to make Dudhia Kumbh -

Mushrooms and bottle gourd cooked with chana dal.

Sanjeev Kapoor

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

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

Dudhia Kumbh

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


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.

website of the year 2013
website of the year 2014
website of the year 2016
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 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.