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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.
For 4 servings
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.
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.
Add the grated ginger and slit green chillies. Sauté for about 1 minute until the raw aroma of the ginger disappears.
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.
Add the cubed doodhi, the soaked and drained chana dal, salt, and 3 cups of water. Stir everything together to combine.
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.
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.
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.
This gujarati recipe takes 45 minutes to prepare and yields 4 servings. At 297.01 calories per serving with 11.47g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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While the dal simmers, prepare the tempering (tadka). Heat the remaining 1 tablespoon of ghee in a small pan over medium heat.
Immediately pour the hot tempering over the simmering dal. Stir gently to mix. Garnish with freshly chopped coriander leaves and serve hot.
For a more traditional or Jain-friendly version, you can omit the onion. The dal will still be delicious.
You can add other vegetables like carrots or potatoes along with the doodhi for extra nutrition and texture.
While chana dal is traditional, you can make a similar dish using toor dal (split pigeon peas) or a mix of toor and chana dal.
To make this in an Instant Pot, use the 'Sauté' mode for steps 2-4. Then add the dal, doodhi, and water, and pressure cook on 'High' for 12 minutes. Follow with a natural pressure release.
Chana dal is a fantastic source of protein, which is essential for muscle repair, growth, and overall body function, making this dish particularly beneficial for vegetarians and vegans.
Both chana dal and doodhi are rich in dietary fiber, which aids in digestion, promotes a feeling of fullness, helps regulate blood sugar levels, and supports a healthy gut microbiome.
Doodhi (bottle gourd) has a high water content, making it incredibly hydrating. It is also known for its cooling properties, which can help soothe the digestive system.
This dal provides essential minerals like iron, magnesium, and potassium, as well as B-vitamins from the lentils and Vitamin C from the tomatoes and lemon juice, contributing to overall health and immunity.
Yes, it is very healthy. Chana dal is an excellent source of plant-based protein and fiber, while doodhi (bottle gourd) is low in calories and high in water content and essential nutrients. It's a balanced and wholesome dish.
One serving (approximately 1 cup or 320g) of Doodhi Chana Dal contains around 270-300 calories, depending on the amount of ghee used. It's a nutritious and moderately low-calorie main dish.
Absolutely. You can cook it in a regular pot or Dutch oven. The cooking time will be longer, around 45-60 minutes, or until the chana dal is completely soft. You will need to add more water as it evaporates.
If the dal is too thick, simply stir in some hot water until you reach the desired consistency. If it's too watery, simmer it uncovered for 5-10 minutes to allow some of the liquid to evaporate and thicken the dal.
Yes, this dal freezes well. Cool it completely and store it in an airtight, freezer-safe container for up to 2 months. Thaw it in the refrigerator overnight and reheat on the stovetop, adding a splash of water if needed. A fresh tempering can be added after reheating to revive the flavors.
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