Dudhi Chana Dal
A wholesome and comforting Gujarati curry made with tender bottle gourd and split chickpeas. This simple, one-pot dish is lightly spiced and perfect for a healthy weeknight meal with rotis or rice.
For 4 servings
Prep Dal and Veggies
- Rinse the chana dal thoroughly under running water. Soak it in warm water for at least 2 hours, then drain completely before use.
- While the dal is soaking, peel the bottle gourd and chop it into 1-inch cubes.
- Finely chop the onion and tomatoes. Slit the green chilies lengthwise.
Tempering and Sautéing Aromatics
- Heat ghee in a 3-liter pressure cooker over medium heat. Once hot, add the cumin seeds and allow them to splutter for about 30 seconds.
- Add the hing and sauté for a few seconds until fragrant.
- Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
- Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
Cook the Masala
- Add the chopped tomatoes to the cooker. Cook for 4-5 minutes, stirring occasionally, until they turn soft and mushy.
- Add the turmeric powder, red chili powder, and coriander powder. Mix well and cook the masala for 1-2 minutes, until you see the ghee starting to separate from the mixture.
Pressure Cook the Dal
- Add the drained chana dal and chopped bottle gourd to the masala in the cooker.
- Pour in 3 cups of water and add the salt. Stir everything together well.
- Secure the lid of the pressure cooker. Cook on medium-high heat for 4-5 whistles, which should take about 15 minutes.
- Turn off the heat and let the pressure release naturally. Do not force open the lid.
Finish and Garnish
- Once the pressure has fully released, carefully open the cooker lid.
- Check if the dal is cooked through; it should be soft and easily mashable with a spoon.
- Using the back of your ladle, gently mash a few pieces of dal and dudhi against the side of the cooker. This will help thicken the gravy naturally.
- Stir in the garam masala and fresh lemon juice. Taste and adjust the salt if necessary.
- Garnish with freshly chopped coriander leaves and serve hot with roti, paratha, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking the chana dal for at least 2 hours is crucial for it to cook evenly and quickly.
- 2For a no-onion, no-garlic (Jain) version, simply skip the onion and ginger-garlic paste.
- 3Choose a young, tender bottle gourd (dudhi) with smooth, pale green skin for the best flavor and texture.
- 4Don't overcook the dudhi, or it will become too mushy. If using an Instant Pot, cook on high pressure for 8 minutes with natural pressure release.
- 5The dal thickens as it cools. Add a splash of hot water to adjust the consistency when reheating.
Adapt it for your goals.
Vegetable Addition
Add other vegetables like carrots, potatoes, or pumpkin along with the bottle gourd for extra nutrition and flavor.
Dal VariationDal Variation
You can make this recipe with a mix of dals, such as toor dal (split pigeon peas) and chana dal, for a different texture.
Flavor EnhancerFlavor Enhancer
For a richer taste, add a final tempering (tadka/vaghar) of ghee, mustard seeds, a dried red chili, and a pinch of red chili powder at the end before serving.
CreaminessCreaminess
For a slightly tangy and sweet flavor profile, add 1 tablespoon of tamarind paste or a small piece of jaggery (gud) along with the spices.
Why this is on our healthy list.
Rich in Plant-Based Protein
Chana dal is an excellent source of vegetarian protein, which is essential for muscle repair, growth, and overall body function.
High in Dietary Fiber
Both bottle gourd and chana dal are packed with fiber, which aids digestion, promotes satiety, helps manage weight, and supports stable blood sugar levels.
Supports Heart Health
This dal is low in saturated fat and cholesterol. The fiber and potassium from the ingredients help in maintaining healthy blood pressure and cardiovascular function.
Hydrating and Cooling
Bottle gourd has high water content (over 90%), making this dish hydrating and easy to digest. It is known in Ayurveda for its cooling properties.
Frequently asked questions
Yes, it is very healthy. It's a balanced dish rich in plant-based protein from chana dal and fiber from both the dal and bottle gourd. It's low in fat, aids digestion, and is naturally gluten-free.
