A comforting and wholesome Gujarati dal made with tender bottle gourd and split chickpeas. This one-pot dish is mildly spiced with a hint of sweetness and tang, making it a perfect everyday meal with rice or roti.
Prep15 min
Cook30 min
Soak60 min
Servings4
Serving size: 1 cup
308cal
13gprotein
44gcarbs
Ingredients
1 cup Chana Dal (Rinsed and soaked for at least 1 hour)
2 cup Doodhi (Peeled and cubed into 1-inch pieces (approx. 350g))
Soft, thin, and light as air, these whole wheat flatbreads puff up beautifully on an open flame. A daily staple in many Indian homes, perfect for scooping up curries and dals.
Protein-packed Doodhi Chana Dal Shaak with fluffy Phulka – a gut-friendly, energy-giving homestyle meal.
This gujarati dish is perfect for lunch. With 599.73 calories and 20.75g of protein per serving, it's a high-fiber option for your meal plan.
11gfat
Tomato
(Finely chopped)
1 inch Ginger (Grated)
2 pcs Green Chilli (Slit lengthwise)
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder (Adjust to taste)
1.5 tsp Coriander Cumin Powder (Also known as Dhana Jiru)
0.5 tsp Garam Masala
1 tsp Jaggery (Grated, adjust to taste)
1 tbsp Lemon Juice (Freshly squeezed)
1.5 tsp Salt (Or to taste)
3 cup Water (For pressure cooking)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Rinse the chana dal thoroughly under running water. Soak it in 3-4 cups of water for at least 60 minutes, or up to 2 hours. Drain the water completely before use.
2
Heat 1 tablespoon of ghee in a 3-liter or larger pressure cooker over medium heat. Once hot, add the chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
3
Add the grated ginger and slit green chillies. Sauté for about 1 minute until the raw aroma of the ginger disappears.
4
Stir in the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they turn soft and mushy. Add the spice powders: turmeric powder, red chilli powder, and coriander-cumin powder. Mix well and cook for another minute.
5
Add the cubed doodhi, the soaked and drained chana dal, salt, and 3 cups of water. Stir everything together to combine.
6
Secure the lid of the pressure cooker. Cook on medium-high heat for 4-5 whistles, which should take about 15-20 minutes. Turn off the heat and allow the pressure to release naturally.
7
Once the pressure has settled, carefully open the cooker. Gently mash some of the dal and doodhi against the side of the cooker with a ladle to slightly thicken the consistency. Add the grated jaggery, garam masala, and fresh lemon juice. Stir well and let it simmer on low heat for 2-3 minutes for the flavors to meld.
8
While the dal simmers, prepare the tempering (tadka). Heat the remaining 1 tablespoon of ghee in a small pan over medium heat.
Add the mustard seeds and wait for them to splutter.
Add the cumin seeds, broken dried red chillies, and hing. Sauté for 30 seconds.
Finally, add the curry leaves and be careful as they will splutter. Sauté for a few more seconds until crisp and fragrant.
9
Immediately pour the hot tempering over the simmering dal. Stir gently to mix. Garnish with freshly chopped coriander leaves and serve hot.
292cal
8gprotein
44gcarbs
11gfat
Ingredients
2 cup Atta (plus extra for dusting)
0.5 tsp Salt
3 tbsp Ghee (1 tsp for the dough and 2 tbsp for brushing, melted)
1 cup Water (lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the atta (whole wheat flour) and salt.
Add 1 teaspoon of ghee and rub it into the flour using your fingertips until it resembles coarse breadcrumbs.
Gradually add lukewarm water, a little at a time, and begin to knead. Continue adding water until a soft, pliable dough forms. The dough should be soft to the touch but not sticky.
Transfer the dough to a clean, flat surface and knead for 7-8 minutes until it is very smooth and elastic. A gentle poke should leave an impression that slowly bounces back.
2
Rest the Dough
Shape the dough into a ball, cover it with a damp cloth or a lid, and let it rest for at least 20-30 minutes. This crucial step allows the gluten to relax, resulting in softer phulkas.
3
Divide and Roll the Rotis
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it lightly in dry atta.
Using a rolling pin, roll it out into a thin, even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center to help it puff evenly. Use a little dry flour as needed to prevent sticking.
4
Cook and Puff the Phulka
Heat a tawa (flat griddle) over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds until you see small bubbles forming on the surface.
Flip the roti using tongs and cook the other side for 40-50 seconds, until light brown spots appear.
Using tongs, carefully lift the roti off the tawa and place it directly on a medium-high open flame. It should puff up into a ball within 5-10 seconds.
Quickly flip it to cook the other side on the flame for just 2-3 seconds to avoid burning.
5
Finish and Serve
Immediately remove the puffed phulka from the flame and place it in a casserole or a container lined with a clean cotton cloth.
Brush the top generously with melted ghee.
Repeat the rolling and cooking process for all the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
