Dudhi and Chana Dal Sabzi
by Tarla Dalal
Added to 63 cookbooks
This recipe has been viewed 122392 times
Everyday fare, the Dudhi and Chana Dal Sabzi is a wealth of good health.
Rich in protein and folic acid, thanks to chana dal and doodhi, this subzi can be prepared easily and quickly provided you have soaked the dal earlier.
The best part is that this no-fuss, no-sweat recipe is made with ingredients that you are sure to have at home!
Check out our collection of recipes for Healthy Subzis, it has a variety of recipes, ranging from dry subzis to subzis with gravy made with different healthy ingredients like leafy vegetables, sprouts, soya etc.
Enjoy how to make Dudhi and Chana Dal Sabzi recipe with detailed step by step photos below.
- To make dudhi and chana dal sabzi, combine the bottle gourd, chana dal, salt and 1 cup of water in a pressure cooker, mix well and pressure cook for 3 whistles.
- Allow the steam to escape before opening the lid. Keep aside
- Heat the oil in a deep non-stick kadhai and add the mustard seeds and cumin seeds.
- When the seeds crackle, add the asafoetida and sauté on a medium flame for a few seconds.
- Add the tomatoes, chilli powder, turmeric powder, coriander-cumin seeds powder, little salt and 1 tbsp of water and mash the tomatoes lightly using a potato masher. Mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the bottle gourd-chana dal mixture, mix well and cook on a medium flame for another 2 minutes, while stirring occasionally.
- Serve the dudhi and chana dal sabzi hot garnished with coriander.
Dudhi and Chana Dal Sabzi Video
Dudhi and Chana Dal Sabzi recipe with step by step photos
If you like this Dudhi and Chana Dal Sabzi, you can try out ther healthy subzis from our collection like:
To make Dudhi and Chana Dal Sabzi, take a pressure cooker add the bottle gourd into it, also called as doodhi. Do not cut this in advance and keep as it will become darker in colour. Cut right before you start cooking or you can immerese it in a bowl of water to prevent it from coming in contact with the atmospheric gases. With about 90% of water content, just a few calories, almost no fat and high fiber along with a horde of nutrients it’s definitely a goldmine amongst the vegetable category. Read more about the health benfits of Doodhi.
Add the chana dal. This yummy and handy dal is also super-healthy. Read more about the health benefits of Chana Dal.
Add the salt.
Add 1 cup of water.
Mix it well and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid. Keep aside.
Take a deep non-stick kadhai or a deep non-stick pan, add the oil and heat it up.
Add the mustard seeds.
Add the cumin seeds. Both mustard and cumin seeds impart a lovely flavour to the Doodhi and Chana Dal Subzi.
When the seeds crackle, add the asafoetida. This gives a nice flavour and also helps in digestion.
Sauté on a medium flame for a few seconds.
Add the tomatoes. Use red riped tomatoes and chop with a sharp knife it will be easier and faster.
Now, we will add the masalas. First, add the chilli powder for the spice.
Add the turmeric powder. This gives a nice little yellow colour to the Doodhi and Chana Dal Subzi.
Add the coriander-cumin seeds powder.
Add little salt and 1 tbsp of water. Water is added so the masalas do not burn.
Mash the tomatoes lightly using a potato masher.
Mix well and cook on a medium flame for 1 to 2 minutes, while stirring in between.
Add the bottle gourd-chana dal mixture.
Mix well and cook Dudhi and Chana Dal Sabzi on a medium flame for another 2 minutes, while stirring occasionally.
Serve the Doodhi and Chana Dal Sabzi hot garnished with coriander.
|Energy|| 100 kcal|
|Protein|| 4.6 gm|
|Carbohydrates|| 14.8 gm|
|Fat|| 2.5 gm|
|Fibre|| 4.9 gm|
|Folic Acid|| 36.1 mcg|
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