dudhi and chana dal sabzi | lauki chana dal sabzi | bottle gourd chana dal curry |
by Tarla Dalal
Added to 74 cookbooks
This recipe has been viewed 262600 times
dudhi and chana dal sabzi | lauki chana dal sabzi | bottle gourd chana dal curry | with 22 amazing images.
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 doodhi and chana dal sabzi can be prepared easily and quickly provided you have soaked the dal earlier.
The best part is that this no-fuss, no-sweat lauki chana dal sabzi is made with ingredients that you are sure to have at home, doodhi, chana dal, tomatoes and Indian spices.
To make Dudhi 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.
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 | lauki chana dal sabzi | bottle gourd chana dal curry| with detailed step by step photos below.
For dudhi and chana dal sabzi- To make dudhi and chana dal sabzi, heat oil in a pressure cooker, add black cardamom, star anise, cinnamon, cumin seeds and onions.
- Sauté on a medium flame for 2 to 3 minutes. Add ginger garlic and green chilli paste and sauté for a few seconds.
- Add the tomatoes and sauté for 2 to 3 minutes. Add turmeric powder, chilli powder, coriander cumin seed powder and ¼ cup water.
- Mix well and cook on medium flame for 2 minutes, while stirring occasionally.
- Add the chana dal, bottle gourd, salt and 1 cup water. Mix well and pressure cook on a medium flame for 2 whistles.
- Allow the steam to escape and then open the lid. Add kasuri methi and coriander and mix well.
- Serve dudhi and chana dal sabzi hot with roti or rice.
Dudhi and Chana Dal Sabzi Video
Dudhi and Chana Dal Sabzi recipe with step by step photos
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If you like this dudhi and chana dal sabzi | lauki chana dal sabzi | bottle gourd chana dal curry | then do try other sabzi recipes also::
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See the below image of list of ingredients for dudhi and chana dal sabzi.
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To make dudhi and chana dal sabzi | lauki chana dal sabzi | bottle gourd chana dal curry | heat 2 tbsp oil in a pressure cooker.
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Add 1 black cardamom (badi elaichi). Black cardamom adds a touch of warmth and smokiness to the sabzi.
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Add 1 star anise (chakri phool).
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Add 1 cinnamon (dalchini) stick. Cinnamon has a characteristic sweet and spicy taste that brings a touch of warmth to the curry.
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Add 1 tsp cumin seeds (jeera). When heated in oil at the beginning of the recipe, cumin seeds release their characteristic warm, earthy aroma.
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Add 1 cup finely chopped onions. Onions are a common base for many Indian curries as they add a mild sweetness and savory depth to the dish.
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Sauté on a medium flame for 2 to 3 minutes.
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Add 1 tbsp ginger-garlic (adrak-lehsun) paste.
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Add 1 tsp green chilli paste.
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Sauté for a few seconds.
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Add 1 cup finely chopped tomatoes.
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Sauté for 2 to 3 minutes.
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Add ½ tsp turmeric powder (haldi).
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Add 1 tsp chilli powder.
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Add 2 tsp coriander-cumin seeds (dhania-jeera) powder.
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Add 1/4 tsp garam masala.
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Add ¼ cup water.
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Mix well and cook on medium flame for 2 minutes, while stirring occasionally.
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Add ¾ cup chana dal (split bengal gram) , soaked for 1 hour and drained.
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Add 2 cups bottle gourd (doodhi / lauki) cubes.
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Add salt to taste.
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Add 1 cup water.
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Mix well.
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Pressure cook on a medium flame for 2 whistles.
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Allow the steam to escape and then open the lid.
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Add 1 tsp kasuri methi.
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Add 2 tbsp finely chopped coriander (dhania).
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Mix well.
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Serve dudhi and chana dal sabzi | lauki chana dal sabzi | bottle gourd chana dal curry | hot with roti or rice.
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Soaking the chana dal for at least 30 minutes to an hour shortens the cooking time and improves digestion.
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Don't overcook the doodhi. You want it to be tender but retain a slight bite.
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A squeeze of fresh lemon juice at the end brightens the overall flavor profile and cuts through the richness of the dish.
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Accompaniments
Nutrient values (Abbrv) per serving
Energy | 117 cal |
Protein | 5.5 g |
Carbohydrates | 17.5 g |
Fiber | 5.6 g |
Fat | 2.8 g |
Cholesterol | 0 mg |
Sodium | 22.1 mg |
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