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A comforting and tangy lentil curry from Hyderabad. Tender split chickpeas are cooked with bottle gourd and aromatic spices, creating a thick, flavorful dal that's perfect with rice or roti.
For 4 servings
Pressure Cook the Dal and Vegetables
Finish the Dal
Prepare the Tempering (Tadka)
Aromatic basmati rice and tender vegetables are layered and slow-cooked to perfection in this classic Hyderabadi dish. Infused with saffron, mint, and fried onions, it's a vegetarian feast for the senses.
A tangy and flavorful lentil curry from Hyderabad, made with soft-cooked pigeon peas and plenty of ripe tomatoes. This comforting dal gets its unique taste from a fragrant tempering of curry leaves and garlic, perfect with steamed rice.
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Tender, meaty chunks of raw jackfruit simmered in a rich, tangy gravy made from peanuts, sesame, and coconut. This Hyderabadi delicacy offers a unique blend of nutty, sour, and spicy flavors.
A comforting and tangy lentil curry from Hyderabad. Tender split chickpeas are cooked with bottle gourd and aromatic spices, creating a thick, flavorful dal that's perfect with rice or roti.
This hyderabadi recipe takes 45 minutes to prepare and yields 4 servings. At 305.08 calories per serving with 12.48g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Combine and Serve
If lauki is unavailable, you can use other vegetables like zucchini, yellow squash, or even peeled and cubed potatoes. Adjust cooking time as needed.
For a Sattvic version, you can omit the onion and ginger-garlic paste. The tempering spices will still provide plenty of flavor.
For a richer, creamier dal, stir in 2 tablespoons of full-fat coconut milk or fresh cream along with the tamarind paste during the simmering stage.
While not traditional for this specific recipe, you can make a similar style of dal using toor dal (split pigeon peas). You may need to reduce the pressure cooking time slightly.
Chana dal is a powerhouse of protein, essential for muscle repair, growth, and overall body function, making this dish an excellent choice for vegetarians and vegans.
The combination of lentils and bottle gourd provides a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
Lauki (bottle gourd) has high water content, which helps in keeping the body hydrated. It is also known for its cooling properties in traditional Indian medicine.
This dal is low in saturated fat and rich in fiber and potassium, which can help manage blood pressure and cholesterol levels, contributing to better cardiovascular health.
One serving of this Hyderabadi Chana Dal contains approximately 275-300 calories, making it a nutritious and moderately low-calorie main dish.
Yes, it is very healthy. Chana dal is an excellent source of plant-based protein and dietary fiber. The addition of lauki (bottle gourd) adds vitamins and minerals, and the use of spices like turmeric offers anti-inflammatory benefits.
Absolutely. You can cook it in a heavy-bottomed pot or Dutch oven. It will take longer, about 45-60 minutes, for the dal to become completely soft. You will need to add more water as it evaporates during cooking.
Zucchini, yellow squash, or even carrots are great substitutes for lauki. They will slightly alter the taste but will still be delicious.
Store the dal in an airtight container in the refrigerator for up to 3-4 days. It can also be frozen for up to 2 months. Thaw completely before reheating on the stovetop or in the microwave.