Dudhi Chana Subzi

Photography Credit – Asha Shreedharan


  • 1 cup chana dal
  • 300 gm dudhi (bottle gourd), chopped into cubes without peeling
  • 4 to 5 pieces kokum
  • ½ tsp turmeric
  • ½ tsp each of dhania, jeera, mustard seeds, red chili
  • 1 pinch asafoetida
  • salt to taste
  • 1 tsp date paste
  • 1 inch cinnamon stick
  • 4 – 5 cloves
  • fresh coriander chopped for garnishing


Wash and rinse chana dal. Steam dudhi and boil the chana dal separately. Heat the pan and roast mustard seeds, cinnamon, cloves and asafetida for 5 seconds. Add boiled chana dal and dudhi into the pan. Add turmeric, kokum, dhania, jeera, red chilli powder, date paste and sea salt. Simmer on medium heat for 3 minutes, stirring occasionally. Garnish with chopped fresh green coriander leaves.

Serves 3-4