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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
Tempering and Sautéing Aromatics
Cook the Masala
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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.
This gujarati recipe takes 45 minutes to prepare and yields 4 servings. At 250.45 calories per serving with 9.84g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Pressure Cook the Dal
Finish and Garnish
Add other vegetables like carrots, potatoes, or pumpkin along with the bottle gourd for extra nutrition and flavor.
You can make this recipe with a mix of dals, such as toor dal (split pigeon peas) and chana dal, for a different texture.
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.
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.
Chana dal is an excellent source of vegetarian protein, which is essential for muscle repair, growth, and overall body function.
Both bottle gourd and chana dal are packed with fiber, which aids digestion, promotes satiety, helps manage weight, and supports stable blood sugar levels.
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.
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.
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.
One serving (approximately 1 cup or 385g) of Dudhi Chana Dal contains around 280-320 calories, depending on the amount of ghee used.
Absolutely. You can cook it in a deep pot or Dutch oven. The cooking time will be longer, around 45-60 minutes, until the chana dal is completely soft. You may need to add more water as it cooks.
This usually happens if the dal is old or wasn't soaked for long enough. Always soak chana dal for at least 2 hours, or up to 4 hours, in warm water. Soaking softens the dal and ensures it cooks evenly.
Leftover Dudhi Chana Dal can be stored in an airtight container in the refrigerator for up to 3 days. It tends to thicken upon cooling, so you may need to add a little hot water while reheating.