Dudhi Chana Subzi
Photography Credit – Neelima Sriram
Ingredients
- 1 cup split chickpeas (chana dal)
- 300 g unpeeled bottle gourd (dudhi), chopped into cubes
- ½ tsp mustard (rai) seeds
- 1″ pc cinnamon
- 4-5 cloves
- ⅛ tsp asafoetida (hing)
- ½ tsp turmeric powder (haldi)
- 4-5 pieces kokum
- ½ tsp coriander (dhania) powder
- ½ tsp cumin seeds (jeera)
- ½ tsp red chilli powder
- Unrefined salt to taste
- 1 tsp date paste
- Fresh coriander leaves, chopped, for the garnish
Method
Rinse the chana dal. Steam bottle gourd and cook the chana dal separately. Heat a pan and dry roast mustard seeds, cinnamon, cloves and asafoetida for 5 seconds. Add cooked chana dal and bottle gourd. Add turmeric, kokum, coriander powder, cumin, red chilli powder, date paste and salt. Simmer on medium heat for 3 minutes, stirring occasionally. Garnish with chopped fresh coriander leaves.
Serves 3-4