Dudhi and Chana Dal Sabzi
by Tarla Dalal
dudhi and chana dal sabzi | lauki chana dal sabzi | bottle gourd chana dal curry | with 33 amazing images.
This comforting Dudhi (bottle gourd) and Chana Dal Sabzi is a hearty and wholesome vegetarian dish. Learn how to make dudhi and chana dal sabzi | lauki chana dal sabzi | bottle gourd chana dal curry |
lauki chana dal sabzi is a comforting and nutritious Indian dish featuring the subtle sweetness of lauki (bottle gourd) and the earthy flavor of chana dal (split chickpea). This simple yet delicious bottle gourd chana dal curry is prepared by sautéing onions, tomatoes, and spices, followed by adding the soaked chana dal and cubed lauki. The mixture is then pressure cooked until the vegetables are tender and the flavors have melded together.
The bottle gourd cooks down to a soft, melt-in-your-mouth texture, perfectly complemented by the protein-rich Chana dal (split Bengal gram). The addition of finely chopped onions builds a flavorful base, while fragrant spices like cumin and turmeric add depth. This simple yet satisfying curry is perfect served with roti or rice, making it a wholesome and satisfying meal.
dudhi and chana dal sabzi is a protein and fiber rich sabzi – to Tackle Obesity. protein and fibre are the nutrients which will boost your metabolism and give you a satiety value respectively to help in avoiding weight gain. Moreover, doodhi is a water-filled vegetable, so you make up on that key nutrient as well. For the weightwatcher reduce the oil content to 1 tsp and this Lauki Chana Dal Sabzi is sure to please your taste buds.
pro tips to make dudhi chana dal sabzi: 1. Soaking the chana dal for at least 30 minutes to an hour shortens the cooking time and improves digestion. 2. Don't overcook the doodhi. You want it to be tender but retain a slight bite. 3. A squeeze of fresh lemon juice at the end brightens the overall flavor profile and cuts through the richness of the dish.
Enjoy dudhi and chana dal sabzi | lauki chana dal sabzi | bottle gourd chana dal curry | with detailed step by step photos.
Dudhi and Chana Dal Sabzi recipe - How to make Dudhi and Chana Dal Sabzi
Soaking Time: 1 hour Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Dudhi and Chana Dal Sabzi
2 cups bottle gourd (doodhi / lauki) cubes
3/4 cup chana dal (split bengal gram) , soaked for 1 hour and drained
2 tbsp oil
1 black cardamom (badi elaichi)
1 star anise (chakri phool)
1 cinnamon (dalchini)
1 tsp cumin seeds (jeera)
1 cup finely chopped onions
1 tbsp ginger-garlic (adrak-lehsun) paste
1 tsp green chilli paste
1 cup finely chopped tomatoes
1/2 tsp turmeric powder (haldi)
1 tsp chilli powder
2 tsp coriander-cumin seeds (dhania-jeera) powder
1/4 tsp garam masala
salt to taste
1 tsp dry fenugreek (methi) leaves
2 tbsp finely chopped coriander (dhania)
For dudhi and chana dal sabzi
- For dudhi and chana dal sabzi
- To make {span class="bold1"}dudhi and chana dal sabzi{/span}, 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 {span class="bold1"}dudhi and chana dal sabzi{/span} hot with roti or rice.
Dudhi and Chana Dal Sabzi Video
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what is dudhi and chana dal sabzi made of?
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See the below image of list of ingredients for dudhi and chana dal sabzi.
how to make dudhi 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 a pinch of asafoetida (hing). Hing is known for its digestive properties, helping to alleviate bloating and gas.
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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.
pro tips to make dudhi chana dal sabzi
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Soaking the chana dal for at least 30 minutes to an hour shortens the cooking time and improves digestion.
-
Don't overcook the doodhi. You want it to be tender but retain a slight bite.
-
A squeeze of fresh lemon juice at the end brightens the overall flavor profile and cuts through the richness of the dish.
| Energy | 117 cal |
| Protein | 5.5 g |
| Carbohydrates | 17.5 g |
| Fiber | 5.6 g |
| Fat | 2.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 115.4 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.8 mg |
| Vitamin C | 12.8 mg |
| Folic Acid | 47.1 mcg |
| Calcium | 37.9 mg |
| Iron | 1.8 mg |
| Magnesium | 53.5 mg |
| Phosphorus | 93.9 mg |
| Sodium | 22.1 mg |
| Potassium | 271.5 mg |
| Zinc | 0.6 mg |
I followed this recipe and loved it first time Next time around I did a minor modification, where I prepared the masala in the cooker itself .. and then added lauki and chana dal. I felt the lauki was more flavorful that way. Please tell me if that was an incorrect way of cooking it, i am a beginner and still exploring. Thanks a ton though :)
Simple yet delicious & healthy
This is a very soothing dal. I tried Ave loved the taste!
Excellent taste...My family enjoyed especially me who never really had a liking for this vegetable...Great fan of Tarla Dalal receipes Thanks
Awesome taste. Everybody loved the taste of this subzi at my place. You very well know the way to Indian hearts via stomach??.....Thank you
Hi may I please know your serving size. It is 100g per serving?
Suggestion: it’s tasty n simple recipe. I tried this recipe but used Chana instead of Chana dal. It’s good n tasty. I think while seasoning, if we add a teaspoon full of ginger garlic paste might enhance the flavour n taste.
A simple everyday subzi made without much fuss and with Indian masalas found in every household. Its fun to enjoy simple subzis like this one after eating out for days together.