Dudhi Chana Dal
A light, comforting Gujarati-style dal where soft bottle gourd cooks down with split chickpea lentils. Tempered with cumin, mustard seeds, and dried red chili in ghee, this everyday dal has a gentle sweetness from the dudhi balanced by a subtle tang from tomatoes and warm spice from ginger.
For 4 servings
- prep · ~30 min
Soak the chana dal.
Wash chana dal thoroughly and soak in warm water for 30 minutes. Drain and set aside.
TIPSoaking softens the dal and reduces cooking time. Don't skip this step. - prep · ~5 min
Peel and chop the bottle gourd.
Peel the bottle gourd, halve lengthwise, scoop out any mature seeds, and cut into 1-inch cubes.
- pressure cook · ~15 min
Pressure cook dal and bottle gourd together.
1.Add drained chana dal, chopped bottle gourd, tomato, grated ginger, slit green chili, turmeric powder, and salt to the pressure cooker.2.Pour in 2 cups of water and stir once to mix.3.Close the lid and pressure cook on medium heat for 3-4 whistles.4.Let pressure release naturally, then open the lid and lightly mash with the back of a ladle.TIPBottle gourd releases its own water, so resist adding extra — 2 cups is enough for the right consistency. - temper · ~3 min
Make the tempering.
1.Heat ghee in a small tempering pan over medium heat until it melts and shimmers.2.Add mustard seeds and let them splutter completely (about 30 seconds).3.Add cumin seeds and wait until they turn a shade darker (10 seconds).4.Drop in dried red chili pieces and asafoetida; stir once.5.Add chopped garlic and sauté until light golden and fragrant (about 1 minute).6.Sprinkle coriander powder, stir, and immediately remove from heat to prevent burning.TIPTake the pan off heat before adding coriander powder — it burns quickly and turns bitter. - mix · ~4 min
Combine the tempering with the dal.
Pour the hot tempering over the cooked dal. Stir well to incorporate all the aromatic flavors. Bring to a gentle simmer on low heat for 3-4 minutes so the dal absorbs the tempering flavors.
- garnish · ~1 min
Finish with garam masala, lemon juice, and fresh coriander.
Turn off the heat. Sprinkle garam masala, squeeze lemon juice on top, and fold in chopped coriander leaves. Mix gently and let it rest for 2 minutes before serving.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak chana dal for exactly 30 minutes — too long makes it mushy, too short leaves it hard.
- 2Use a young bottle gourd with tender skin and no prominent seeds for the sweetest flavor.
- 3Let the pressure release naturally so the dal and dudhi meld into a creamy texture.
- 4When tempering, wait for mustard seeds to stop popping before adding cumin for maximum aroma.
- 5Squeeze lemon juice only after turning off the heat to keep its bright, fresh tang intact.
- 6Make ahead: dal thickens upon standing; thin with a splash of water when reheating.
Adapt it for your goals.
Vegan
Replace ghee with coconut oil or neutral vegetable oil in the tempering. The dal remains just as comforting and pairs beautifully with rice or roti.
low oilLow-oil
Omit the tempering entirely and stir in a pinch of asafoetida and cumin powder directly into the cooked dal. A lighter version without the richness of ghee.
high proteinHigh-protein
Add 1/4 cup of mashed paneer or tofu cubes along with the lemon juice at the end. This boosts protein without overpowering the delicate dudhi flavor.
jainJain
Skip garlic and asafoetida; use a pinch of hing (asafoetida) is allowed in some Jain diets, but replace with a tiny pinch of turmeric and cumin seeds in the tempering.
Why this is on our healthy list.
Good Source of Plant Protein
Chana dal provides a solid dose of plant-based protein, essential for muscle repair and satiety in a vegetarian diet.
High in Dietary Fiber
Both bottle gourd and chana dal are rich in fiber, supporting healthy digestion and helping maintain steady blood sugar levels.
Low in Calories and Fat
Bottle gourd is naturally low in calories and fat, making this dal a light, weight-management-friendly meal when paired with whole grains.
Rich in Essential Minerals
Chana dal is a good source of iron and folate, while bottle gourd contributes potassium and magnesium for heart health.
Frequently asked questions
Yes, but they cook faster and have a milder flavor. Reduce pressure cooking to 2 whistles and expect a thinner texture.
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