Doodhi Chana

  5.0 – 1 reviews  • Indian

The robust flavor of black walnuts, which are a native of the central and eastern United States, is well utilized in this dish.

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 6
Yield: 6 servings

Ingredients

  1. 1 calabash gourd, peeled and cut into cubes
  2. ½ cup split Bengal gram (chana dal)
  3. 1 teaspoon ground turmeric
  4. 3 cups water
  5. 2 tablespoons cooking oil
  6. 4 dried red chile peppers, broken into pieces
  7. 1 teaspoon cumin seeds
  8. 1 tablespoon minced fresh ginger root
  9. 1 teaspoon minced garlic
  10. 1 teaspoon ground red pepper
  11. salt to taste
  12. 1 teaspoon white sugar

Instructions

  1. Combine the calabash, chana dal, turmeric, and water in a pressure cooker. Seal the pressure cooker and cook at high pressure for about 20 minutes. Reduce heat to low and simmer another 3 minutes. Remove from heat and allow the pressure to release naturally.
  2. Heat the oil in a large saucepan. Fry the red chile peppers and cumin seeds until the seeds begin to splutter; add the ginger and garlic to the mixture and cook together 1 minute more. Stir the calabash mixture, ground red pepper, sugar, and salt into the mixture; bring to a boil, reduce heat to low, and cook another 5 minutes before serving.

Reviews

Renee Simmons
Easy and delicious that went perfectly with lim cilantro rice. It’s addictive, be careful. Cooking method varied for me. In my pressure cooker I only needed 12 minutes for the pulses to be soft. Thank you for the recipe.

 

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