Doodhi Chana Dal
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
9 steps. 30 minutes total.
- 1
Rinse the chana dal thoroughly under running water
- a.Soak it in 3-4 cups of water for at least 60 minutes, or up to 2 hours. Drain the water completely before use.
- 2
Step 2
- a.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.
- 3
Add the grated ginger and slit green chillies
- a.Sauté for about 1 minute until the raw aroma of the ginger disappears.
- 4
Step 4
- a.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.
- 5
Step 5
- a.Add the cubed doodhi, the soaked and drained chana dal, salt, and 3 cups of water. Stir everything together to combine.
- 6
Secure the lid of the pressure cooker
- a.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.
- 7
Once the pressure has settled, carefully open the cooker
- a.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.
- 8
While the dal simmers, prepare the tempering (tadka)
- a.Heat the remaining 1 tablespoon of ghee in a small pan over medium heat.
- b.Add the mustard seeds and wait for them to splutter.
- c.Add the cumin seeds, broken dried red chillies, and hing. Sauté for 30 seconds.
- d.Finally, add the curry leaves and be careful as they will splutter. Sauté for a few more seconds until crisp and fragrant.
- 9
Immediately pour the hot tempering over the simmering dal
- a.Stir gently to mix. Garnish with freshly chopped coriander leaves and serve hot.
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 is crucial for even cooking and a softer texture. Do not skip this step.
- 2For an authentic Gujarati flavor, ensure a good balance of sweet (jaggery) and tangy (lemon juice). Adjust these to your preference.
- 3If the dal is too thick after cooking, add a little hot water to reach your desired consistency. If it's too thin, simmer it for a few more minutes.
- 4Using ghee for the tempering provides a rich, aromatic flavor that is characteristic of this dish.
- 5Letting the pressure release naturally helps the dal cook completely and become tender.
Adapt it for your goals.
No Onion/Garlic Version
For a more traditional or Jain-friendly version, you can omit the onion. The dal will still be delicious.
Add VegetablesAdd Vegetables
You can add other vegetables like carrots or potatoes along with the doodhi for extra nutrition and texture.
Different LentilDifferent Lentil
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.
Instant Pot MethodInstant Pot Method
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.
Why this is on our healthy list.
Rich in Plant-Based Protein
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.
High in Dietary Fiber
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.
Hydrating and Cooling
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.
Good Source of Vitamins and Minerals
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.
Frequently asked questions
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.