Doodhi Chana Recipe

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