+91 9769117747

Dudhi Chana Subzi

Photography Credit – Neelima Sriram


  • 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


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


Sanctuary for Health And Reconnection to Animals and Nature

Translate »